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Add a photoRaciónes: 6
Ingredientes
- 1Â 1/2 lb Steaks -- beef skirt
- 1/4 c. Oil -- vegetable
- Â Â Or possibly Top Round cut 1/2-3/4"
- 1 tsp Juice -- lemon
- Â Â Or possibly Flank Steak
- 1 dsh Pepper
- Â Â Or possibly Chicken breasts
- 1 dsh Pwdr -- garlic
- Â Â Boneless and skinless
- 12 x Tortillas, flour (7-8")
- Â Â Or possibly Pork Steaks cut 1/2-3/4"
- Â Â Heated
- Â Â Or possibly Tenderloin cut 1/2-3/4"
- Â Â Guacamole -- chunky (page 147 )
- 1 c. Pace picante sauce
Direcciones
- Lb. meat with meat mallet to tenderize; place in plastic bag. Combine picante sauce, oil, lemon juice, pepper and garlic pwdr. Pour into bag; press out air and fasten securely. Chill at least 3 or possibly up to 24 hrs, turning several times. Drain meat, reserving marinade. Place meat on grill over warm coals or possibly on rack of broiler pan; cook 5 to 6 min on each side or possibly to desired doneness, basting frequently with reserved marinade.
- Remove from grill; slice across grain into thin strips. (NOTE: Pork: 15 min, turn, 7-10 min or possibly till cooked through. Chicken: 5-7 min, turn, 5-7 min or possibly till cooked through.) Place meat on tortillas; top with Chunky Guacamole and additional picante sauce. Roll up.
- Makes 6servings.
- Note from Pace: Fah-HEE-ta fever is spreading like wildfire across the nation. This version boasts the authentic Mexican flavor for that San Antonio is so justly famous.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 6 servings | |
| Calories 182 | |
| Calories from Fat 130 | 71% |
| Total Fat 14.84g | 19% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.23g | |
| Cholesterol 24mg | 8% |
| Sodium 359mg | 15% |
| Potassium 246mg | 7% |
| Total Carbs 5.73g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.88g | 2% |
| Protein 7.1g | 11% |
