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Ingredientes
- 1 1/2 c. Durkee redhot cayenne pepper sauce
- 1 c. Tequila
- 1/3 c. Lime juice
- 1/2 c. Vegetable oil
- 1 Tbsp. Garlic, chopped
- 6 1/4 lb Beef round tip
- 1/3 c. Vegetable oil
- 14 c. Onion, sliced
- 7 c. Red bell peppers, coarsly minced
- 1 1/2 Tbsp. Garlic, chopped
- 2 c. Cattlemen's smoky barbecue sauce
- 1/3 c. Vegetable oil
- 1 1/2 c. Beef broth
- 1 c. Cattlemen's smoky barbecue sauce
- 5 c. Green onions, sliced
- 60 x Flour tortillas, 8 ", warmed As needed monterey jack cheese, grated As needed lowfat sour cream
Direcciones
- Combine marinade ingredients together. Cut beef into thin strips. Pour marinade over meat; turn to coat all sides. Cover, chill 30 min or possibly overnight. in warm oil, saute/fry onions, red peppers and garlic 5 - 10 min. Stir-in barbecue sauce; hold. Remove meat from marinade, drain, reserve marinade (approximatly 3 c.). In warm oil, brown and cook meat about 10 min. Add in marinade, beef broth and barbecue sauce to meat; bring to a boil. Cover, reduce heat, simmer 30 to 40 min, or possibly till meat is tender and sauce is reduced by half. Stir occasionally. Combine reserved sauced vegetable mix with cooked meat; hold hot. To serve, portion out 5 ounces meat and 1/2 c. sauced vegetable mix. Sprinkle with 1/4 c. sliced green onions.
- NOTES :Serving size: 1/2 c. 1992 Reckitt Colman Commercial Group
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 517g | |
| Recipe makes 12 servings | |
| Calories 806 | |
| Calories from Fat 513 | 64% |
| Total Fat 57.34g | 72% |
| Saturated Fat 16.06g | 64% |
| Trans Fat 0.55g | |
| Cholesterol 137mg | 46% |
| Sodium 233mg | 10% |
| Potassium 1104mg | 32% |
| Total Carbs 19.6g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 9.17g | 6% |
| Protein 42.07g | 67% |
