Pace Fajitas

Pace Fajitas Ingredients

SHARON MEHL - CFFM46A-----	Boneless and skinless
1 1/2 lb Steaks -- beef skirt	12 Tortillas, flour (7-8")
1/4 c Oil -- vegetable	OR Pork Steaks cut 1/2-3/4"
OR Top Round cut 1/2-3/4"	Heated
1 ts Juice -- lemon	OR Tenderloin cut 1/2-3/4"
OR Flank Steak	Guacamole -- chunky (page
1 ds Pepper	147 )
OR Chicken breasts	1 c Pace picante sauce
1 ds Powder -- garlic

Instructions for Pace Fajitas

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. Source: Pace Picante 40th Anniversary Cookbook, page 108 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: BeefCuisine: Mexican

More like this...

Change- Of-Pace Tacos

Change-Of-Pace Pumpkin Pie

Classic Pace Con Queso Dip

Fast-Pace Black Bean Pizza

Pace Con Queso Dip

Ingredient Insight - look inside this recipe