Pace fajitas

Yield: 6 Servings

Measure 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

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 :

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