Breakfast

Breakfast Nachos

Breakfast Tacos

Chilaquiles


Appetizers

7 Layer Dip

Chili Cheese Salsa

Salsa & Cream Cheese Dip

Black Bean Dip

Green Chili con Queso

Tortilla Pinwheels

Jicama Slices with Limejuice Chili

Ceviche

Green Chile Guacamole

Baked Salsa & Goat Cheese


Soups

Tortilla Soup

Corn, Poblano & Tomatillo Chowder


Entrees

Salsa Verde Chicken with Asparagus

Salsa Rice with Shrimp & Bacon

Goat Cheese Tacos

New Mexican Chile Rellenos

Santa Barbara Peach/Mango Chile Rellenos

Texas Fajitas

Margarita Fajitas

Turkey Quesadilla

Serves 6

2 skirt steaks, 1-1/4 lbs. Each, trimmed of membrane and fat
1 C bottled herb and garlic or Italian salad dressing
12 oz beer
1 large onion, minced
Juice of 3-4 limes
3 T chili powder
2 T minced, fresh cilantro
2 T lemon pepper
1 T Worcestershire sauce
2 T ground cumin
1-1/2 t garlic powder
1 t cayenne
1 bay leaf

16-20 flour tortillas, warmed
Santa Barbara mild or medium salsa
Guacamole

Place the meat in a glass Pyrex dish.

Combine all the marinade ingredients in a bowl, mixing well and then poured over the steaks. Refrigerate the meat 6- 24 hours, remembering to turn occasionally. Remove the meat from the refrigerator and drain off the marinade. Bring the steaks to room temperature.

On an outdoor grill, grill meat to medium-rare.

Cut the steaks diagonally through the grain, into finger length strips.

Serve meat on a platter with tortillas and serving bowls of salsa and guacamole. Let everyone “dig in”!