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4 ounces pureed jalapeño peppers, with juice
1 1/2 cups lemon juice
1 1/2 cups pineapple juice
1 tablespoon salt
2 tablespoons black pepper
2 ounces meat tenderizer
3 cups water
10 pounds beef (AP) round or flank steak
40 ounces onions, sliced, separated in rings
24 ounces green pepper strips
50 tortillas (flour 10 inch)

1. Combine peppers, juices, salt, pepper, meat tenderizer and water in bowl to make a marinade.

2. Cut beef into 1x5-inch strips, 1/4 inch thick (see Notes). Pour marinade over meat. Stir to coat meat. Cover and marinate for 24 hours.

3. Drain meat in colander. Discard marinade. Stir-fry in frying pan with a small amount of oil until cooked.

4. Add onions and green peppers to meat. Stir-fry until tender-crisp. Transfer to 12x10x4-inch pan.

5. Cut tomatoes into thin wedges. Combine carefully with beef. Gently lift beef and vegetables from juice into 12x20x2-inch counter pan.

6. Heat tortillas to soften. Keep covered. Do not allow to dry out. Serve 1 tortilla on plate and 4 oz beef and vegetables in center of tortilla. Tortilla may be rolled or folded in half.

7. Serve with condiments: Guacamole, shredded Monterey Jack cheese, shredded lettuce, sour cream, Salsa, sliced black olives, sliced jalapeños.
 
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