Carne Asada Tacos


Ingredients
8 6" White Corn Tortillas
4 Tbsp. Olive Oil
4 Tbsp. minced, fresh Cilantro
1 Red Onion , thinly chopped
1 lbs. Skirt or Flank Steak , cut into ¼" thick long strips
1 Tbsp. Garlic Salt
Salt and Pepper to taste
1 Avocado , peeled and diced
Salsa

Directions
1 Heat oil in heavy large skillet over medium heat. Add steak, garlic salt, salt and pepper to skillet and cook until no longer pink, about 2 minutes. Transfer to heated bowl.
2 Warm tortillas over gas flame or electric burner until they begin to color. Transfer to a napkin-lined basket.
3 To serve, have diners assemble their own tacos at the table using remaining ingredients

California Burger



1/3 lbs. Extra Lean Ground Beef
1 10" Flour Tortilla
1 Tbsp. Dijon Mustard
3 Tbsp. Blue Cheese , crumbled
2 strips Bacon , cooked crisp
4 slices Avocados
1/4 cup Roasted Red Peppers
2 slices Tomatoes

Directions
1 Form the ground beef into a 7”x 2½” patty. Grill until cooked to preference.
2 Lay the Flour Tortilla on a flat work surface. Spread the Dijon across the middle of the wrap. Place the cooked burger on the wrap and finish with the remaining ingredients in the order listed. Roll up the wrap as you would a burrito with one end open.
3 Place the wrapped burger on a heated griddle or skillet, seam side down, and toast until golden brown. Flip over the tortilla and toast the other side until golden.

Buffalo Chicken Stix


1 8" Flour Tortilla
2 oz. Shredded Chicken
1 Tbsp. Buffalo Hot Sauce
1/2 oz. Crumbles
1 stalk Celery , julienne cut
2 oz. Blue Cheese Dressing

Directions
1 Heat Flour Tortilla and place shredded chicken in a thin strip on front half of tortilla.
2 Drizzle chicken with buffalo hot sauce.
3 Top with thin celery stick and blue cheese crumbles.
4 Brush top half of tortilla with hot water.
5 Tightly roll to close, leaving ends open.
6 Gently place in fryer, seam side down until tortilla is lightly golden brown.
7 Drain and serve with a side of blue cheese dressing for a dipping sauce.

Breaded Pork Chops with Balsamic Greens

6 6" Flour Tortillas (makes 1 3/4 cups crumbs)
1/2 tsp. Oregano
1/2 tsp. Basil
1/2 tsp. Thyme
2 tsp. Lemon Pepper seasoning
1/4 tsp. Marjoram
1 Egg , beaten
4 - 2" thick lean pork chops
Vegetable Oil
Salt and Pepper to taste
6 oz. Baby Greens
Balsamic Vinegar

Directions
1 In a food processor, add the tortillas and process into very fine crumbs (like flour). Add oregano, basil, thyme, lemon pepper and marjoram. Process for a few more seconds.
2 Sprinkle pork chops with salt and pepper and dip in beaten egg. Then dip in tortilla flour. In a frying pan, heat oil (about 1 Tbs. Per chop) and cook pork chops about 5 minutes per side.
3 To serve, top with an array of greens and drizzle with good quality balsamic vinegar.

Aromatic Chicken Filling For Your Favorite Tortilla Shells


Ingredients
1/2 oz. (2 Tbs.) Olive Oil
1/4 oz. (1 1/2 tsp) Chopped Garlic
1 1/4 oz. (1/3 cup) Chopped Red Onions
1 lbs. Chicken Breast, 1/2" diced
1/8 oz. (1 1/2 Tbs.) Chopped Cilantro
1 tsp. Ground Cumin
1 tsp. Ground Coriander
1 tsp. Curry Powder
1/2 tsp. Salt

Directions
1 Heat the olive oil in a skillet over medium-high heat. Add the garlic and onion and sauté until softened.
2 Add the diced chicken breast and sauté until chicken is cooked through. Add remaining ingredients and continue cooking for 2 minutes more. Set aside and let cool for assembly.
2 Add the diced chicken breast and sauté until chicken is cooked through. Add remaining ingredients and continue cooking for 2 minutes more. Set aside and let cool for assembly