Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







TEX-MEX STEAK AND TORTILLAS



1 1/2 pounds Boneless sirloin each about
thick
1/2 cup Corn oil
3 teaspoons Garlic -- chopped
4 tablespoons Red wine vinegar
1 pound Ripe tomatoes
1/2 cup Onion -- chopped fine
1/4 cup Red chilies -- chopped fine
1/4 cup Coriander -- chopped fine
12 Flour tortillas


1. Prepare a very hot charcoal fire.
2. There should be about 6 individual steaks. Cut each of these in half. Blend the oil, 2 tsp garlic and 3 tbsp vinegar in a flat dish. Add the steaks, turning to coat the pieces well. Set aside.
3. Core the tomatoes but do not peel them. Cut them into 1/4-in. cubes and put them in a mixing bowl. Add the onion, chilies, coriander, remaining garlic and vinegar. Blend well. Set this sauce aside.
4. Put about 4 slices of steak at a time on the hot grill and cook for 1 min. or less to a side, depending on the desired degree of doneness. Simultaneously, add a similar number of tortillas and cook them for a few sec. to a side just to heat through. Do not heat for for long or they will dry out.
5. Place one piece of steak in the center of a warm tortilla, spoon a little sauce over the meat and fold the side of the tortilla over the ends up to enclose the meat. Eat like a sandwich.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.