Pace fajitas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| SHARON MEHL - CFFM46A----- | ||
| 1½ | pounds | Steaks -- beef skirt |
| ¼ | cup | Oil -- vegetable |
| OR Top Round cut 1/2-3/4\" | ||
| 1 | teaspoon | Juice -- lemon |
| OR Flank Steak | ||
| 1 | dash | Pepper |
| OR Chicken breasts | ||
| 1 | dash | Powder -- garlic |
| Boneless and skinless | ||
| 12 | Tortillas, flour (7-8\") | |
| OR Pork Steaks cut 1/2-3/4\" | ||
| Heated | ||
| OR Tenderloin cut 1/2-3/4\" | ||
| Guacamole -- chunky (page | ||
| 1 | cup | Pace picante sauce |
Directions
147 )
Pound meat with meat mallet to tenderize; place in plastic bag. Combine picante sauce, oil, lemon juice, pepper and garlic powder. Pour into bag; press out air and fasten securely. Refrigerate at least 3 or up to 24 hours, turning several times. Drain meat, reserving marinade. Place meat on grill over hot coals or on rack of broiler pan; cook 5 to 6 minutes on each side or to desired doneness, basting frequently with reserved marinade.
Remove from grill; slice across grain into thin strips. (NOTE: Pork: 15 minutes, turn, 7-10 minutes or until cooked through. Chicken: 5-7 minutes, turn, 5-7 minutes or until cooked through.) Place meat on tortillas; top with Chunky Guacamole and additional picante sauce. Roll up. Makes 6 servings.
Note from Pace: Fah-HEE-ta fever is spreading like wildfire across the nation. This version boasts the authentic Mexican flavor for which San Antonio is so justly famous.
Source: Pace Picante 40th Anniversary Cookbook, page 108 Recipe By :
File