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Pace Fajitas

Yield: 6 Servings

Ingredients and directions for this recipe

SHARON MEHL - CFFM46A-----
1 1/2 lb Steaks -- beef skirt
1/4 c Oil -- vegetable
OR Top Round cut 1/2-3/4"
1 ts Juice -- lemon
OR Flank Steak
1 ds Pepper
OR Chicken breasts
1 ds 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
147 )
1 c 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, 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.

See also:
Previous recipe Pace Cream Cheese Dip
Next recipe Pace Guacamole

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