Recipe - Pace Fajitas

SHARON MEHL CFFM46A
1 One half pound Steaks beef skirt
One fourth cup Oil vegetable
OR Top Round cut 1/23/4"
1 teaspoon Juice lemon
OR Flank Steak
1 ds Pepper
OR Chicken breasts
1 ds Powder garlic
Boneless and skinless
12 Tortillas, flour (78")
OR Pork Steaks cut 1/23/4"
Heated
OR Tenderloin cut 1/23/4"
Guacamole chunky (page
147 )
1 cup Pace picante sauce

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, 710 minutes or until cooked through. Chicken: 57 minutes,
turn, 57 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: FahHEEta 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip