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1 1/2 lb. beef steaks (skirt or round)
1 c. picante sauce
1/4 c. vegetable oil
1 tsp. lemon juice
12 flour tortillas (7 to 8-inch), heated
chunky guacamole
dash of garlic powder
dash of pepper to taste

Pound meat with mallet to tenderize. Place in plastic bag.
Combine picante sauce, oil, lemon juice, pepper and garlic powder.
Pour into bag; press out air and tie securely. Refrigerate at
least 3 to 4 hours. Turn often. Drain meat, reserving marinade.

You may cook on grill or broiler 5 to 6 minutes on each side
or until desired doneness. Baste with marinade. When cooked,
slice across grain into thin strips. Place meat on tortillas; top
with guacamole and additional picante sauce. Roll up. Yields 6

You may substitute pork steaks or split, boned and skinned
chicken breasts.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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