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Beef Main dish Mexican Poultry


  • SHARON MEHL - CFFM46A-----
  • 1 1/2 lb Steaks -- beef skirt
  • 1/4 c Oil -- vegetable
  • OR Top Round cut 1/2-3/4"
  • 1 ts Juice -- lemon
  • OR Flank Steak
  • 1 ds Pepper
  • OR Chicken breasts
  • 1 ds Powder -- garlic
  • Boneless and skinless
  • 12 Tortillas, flour (7-8")
  • OR Pork Steaks cut 1/2-3/4"
  • Heated
  • OR Tenderloin cut 1/2-3/4"
  • Guacamole -- chunky (page
  • 147 )
  • 1 c Pace picante sauce


Pound meat with meat mallet to tenderize; place in plastic bag. Combine picante sauce, oil, lemon juice, pepper and garlic powder. Pour into bag; press out air and fasten securely. Refrigerate at least 3 or up to 24 hours, turning several times. Drain meat, reserving marinade. Place meat on grill over hot coals or on rack of broiler pan; cook 5 to 6 minutes on each side or to desired doneness, basting frequently with reserved marinade. Remove from grill; slice across grain into thin strips. (NOTE: Pork: 15 minutes, turn, 7-10 minutes or until cooked through. Chicken: 5-7 minutes, turn, 5-7 minutes or until cooked through.) Place meat on tortillas; top with Chunky Guacamole and additional picante sauce. Roll up. Makes 6 servings.
Note from Pace: Fah-HEE-ta fever is spreading like wildfire across the nation. This version boasts the authentic Mexican flavor for which San Antonio is so justly famous.
Source: Pace Picante 40th Anniversary Cookbook, page 108
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