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
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 6|
|Calories from Fat: 250 (51%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 53.3mg||16 %|
|Sodium 637mg||22 %|
|Potassium 454.6mg||12 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 28.5g|
|Protein 27.8g||40 %|
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Calories per serving: 492
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