So my husband says the south thinks that us northerners are rude because we give a yes or no answer and don't elaborate. My husband and I are from the north, Maine to be specific. Now we are from the south (home is where your heart is, right?) I think the south has stereo typed the north and the north has stereo typed the south. I think I should have been from the south because I have never been good at just "yes" or just "no" ... I always give way more information than is necessary. Do you see what I'm saying here? Anyways, here's today's recipe... I call it southern yankee ... as long as it tastes good, does it matter what came first? The chicken or the egg?
6 flour tortillas (I make my own so I can make them thicker than the ones bought at the store.
1½ cup shredded cheddar cheese
2 cups chili pepper in adobo sauce
1 lb sirloin tip, sliced into ¼ inch strips
1 tbsp olive oil
1 medium onion, sliced
1 medium green pepper, julienned
3 cloves garlic, minced
1½ tsp fresh ground black pepper
½ cup teriyaki sauce
3-4 shakes angostura bitters
Combine teriyaki sauce and angostura bitters and pour over sirloin. Let stand at room temperature for 30-45 minutes, marinating.
Preheat large electric fry pan or griddle to 400º. Cook tortillas 1-1½ minute per side to brown.
Heat oil in large skillet; add garlic first and cook 2-3 minutes then add onion and green pepper and cook 2-3 minutes longer. Drain off any liquid from sirloin and add meat to skillet; cook 5-8 minutes until there is no pink left.
Place three tortillas on cookie sheets side by side. Distribute meat mixture onto each tortilla. Sprinkle with cheese and spoon 1-2 tablespoons of sauce over each. Top with remaining tortillas.
Place in preheated 400º oven and cook for 8-10 minutes. Remove and cut into fourths; serve with leftover chili sauce, sour cream, ranch dressing, etc.
© Crackerberries 2011
