TORTILLAS SAUCE RECIPES

Steps:

• Set oven to 350 degrees.
• Grease an 11 x 7-inch baking dish.
• In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.
• Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.
• Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.
• Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.
• Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.
• Repeat the layers twice but omitting the final cheese layer on top.
• Drizzle any remaining canned enchilada sauce (from the second can) on top.
• Cover with foil and bake in a 350 degree F oven for 25 minutes.
• Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
• Let stand 10-15 minutes before slicing.
• Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.
• Delicious!

Steps:

• The skirt steak should be as free of surface fat as possible. Place each steak on a flat surface, and carefully slice away most of the fat using a sharp knife. Trim well on both sides.
• Cut each steak crosswise into three or four pieces, each about five or six inches long.
• Place each piece of meat on the flat surface, and holding a sharp slicing knife parallel to the cutting surface, cut each piece of meat, sandwich-style, into two thin rectangles. Count on four or five slices per person.
• Blend the garlic, lime juice, water, salt and pepper in a small bowl. Spoon a small amount into a flat dish. Make one layer of meat slices and brush the tops with the mixture. Make another layer of meat, another brushing of sauce and so on. Continue until all the slices of meat and sauce are used.
• Cook the meat slices over a hot charcoal fire about 2 minutes on each side. Meanwhile, heat another grill or a skillet, and add the flour tortillas. Cook briefly just to heat through without browning. They must remain soft.
• To serve, arrange equal portions of the hot grilled meat on each of six preheated plates. Smear a generous quantity of the chipotle sauce over the meat. Garnish the top with three red onion rings. Cut each lettuce leaf crosswise in half and add a half to each plate. Spoon equal portions of guacamole (two avocados will produce the right quantities for these proportions) on top. Serve the hot chili sauce and the Mexican table sauce on the side. Serve the beans in individual small bowls to be eaten with a spoon. Serve the warm flour tortillas, covered, on the side.
• To eat, add one piece of sauce- covered, garnished meat in the center of a tortilla. Add hot chili sauce and Mexican table sauce to taste. Fold left and right sides of the tortilla over the center to enclose the meat. Fold up the bottom edge to prevent dripping.