Directions: |
Directions:TRIM EXCESS FAT FROM 1 AND 1/2 POUNDS OF BEEF BONELESS SIRLOIN STEAK THAT IS ABOUT 1 AND 1/2 IN. THICK. PRICK BEEF WITH FORK IN SEVERAL PLACES.
MIX IN UNGREASED SQUARE BAKING DISH, 8 x 8 x 2 IN.:
1/4 c. vegetable oil
1/4 c. red wine vinegar
1 tsp. sugar
1 tsp. dried oregano leaves
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
PLACE BEEF IN DISH, TURNING ONCE TO COAT BOTH SIDES. COVER AND REFRIGERATE, TURNING BEEF OCCASIONALLY, AT LEAST 8 HOURS BUT NO LONGER THAN 24 HOURS
WRAP 10 LARGE FLOUR TORTILLAS IN ALUMINUM FOIL AND HEAT IN 325° OVEN UNTIL WARM, ABOUT 15 MIN. REMOVE FROM OVEN; KEEP TORTILLAS WRAPPED.
REMOVE BEEF FROM MARINADE; RESERVE MARINADE. SET OVEN CONTROL TO BROIL AND/OR 550°. BROIL BEEF WITH TOP ABOUT 3 INCHES FROM HEAT UNTIL BROWN, ABOUT 8 MIN. TURN BEEF; BRUSH WITH MARINADE AND BROIL UNTIL MEDIUM DONENESS, 7 TO 8 MIN. LONGER. WHILE BEEF BROILS…
COOK & STIR IN 2 TABLESPOONS VEGETABLE OIL UNTIL CRISP & TENDER, ABOUT 10 MIN.:
2 large onions, chopped
2 medium green peppers or red peppers, cut into 1/4 in. strips
SLICE BEEF DIAGONALLY INTO VERY THIN SLICES.
FOR EACH SERVING, PLACE SOME BEEF, ONION MIXTURE, SOME OF 1 JAR (8 ounces) OF PICANTE SAUCE, SOME OF 1 CUP SHREDDED CHEDDAR OR MONTEREY JACK CHEESE, 2 CONTAINERS (6 ounces each) OF FROZEN GUACAMOLE THAT IS THAWED, AND 3/4 CUP DAIRY SOUR CREAM INTO CENTER OF TORTILLA.
FOLD ONE END UP ABOUT 1 IN. OVER BEEF MIXTURE; FOLD RIGHT AND LEFT SIDES OVER FOLDED END. |
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