Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.
So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is BBQ MEXICAN SANDWICHES with TOMATO SALSA!!
Since this recipe uses tortillas and not bread, some might quibble about calling these sandwiches. But not quibbling! These are a flavorful lunch or dinner, and sooooo easy to make with just a little forethought for marinating time. Have to love the grill cooking, too. No heat in the kitchen…a real bonus if it’s a hot, summer day!
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 98 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
BBQ MEXICAN SANDWICHES
¼ cup olive oil
1 large 1 ½ lb. flank steak
¼ cup white vinegar
12 large flour tortillas
½ tsp oregano
1 ripe avocado
1/8 tsp pepper
3 cloves garlic
Stir together oil, vinegar, oregano pepper and garlic. Pour over meat in close-fitting container, marinate for 6 hrs to overnight. To cook, drain meat and place on grill. Cook 5-8 min each side. Cut across grain for thin slices. Heat tortillas, stuff with meat, top with salsa.
Tomato Salsa: Use container with lid, combine 2 medium tomatoes, finely chopped, 3 finely chopped green onions (include tops), 2 T. chopped canned green chiles, 2 T. chopped cilantro and 1 T. olive oil. Cover and refrigerate at least 5 hrs. Fold in chopped avocado before serving.