Ingredients

3/4 – 1 Tbsp. pepper, freshly ground
1 Tbsp. garlic salt
1/2 tsp. onion powder
1/4 – 1/2 tsp. cayenne pepper
2 lbs. pepper steak
12 (8 inch) flour or corn tortillas, warmed
SALSA:
4 med. tomatoes
1-2 jalapeno chilies, roasted under broiler and peeled (2=very spicy)
1/2 onion, quartered
1/4 C. fresh cilantro leaves
1 garlic clove, minced
1/4 tsp. salt
GUACAMOLE:
2 avocados
1 tsp. chili powder
1 tsp. garlic powder
2 tsp. lemon juice
4 tsp. salsa (less if very spicy)
2 tsp. finely chopped cilantro
Salt to taste

Cooking Instructions

Combine all salsa ingredients and blend in processor. Cover and refrigerate overnight.
Combine pepper, garlic, onion and cayenne and stir into meat. Cover and refrigerate overnight.
Prepare barbecue. Put meat in a heavy foil pan and cook over coals, stirring so that all sides get brown, about 8-10 minutes. Divide among tortillas. Top with salsa and guacamole. Roll up and serve. Serves 6.
GUACAMOLE:
To avoid darkening, place plastic wrap directly on the guacamole (not allowing air to touch).
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)