SOUTH-OF-THE BORDER STEAK, PORK, OR CHICKEN WRAPS
Spicy Fresh Tomato Salsa or favorite commercial tomato-base salsa
Prepare tomato salsa; cover and refrigerate until ready to serve. In a 1-cup glass measure, combine garlic, olive oil, vinegar, oregano, and pepper, blending well. Place meat or chicken in a deep medium glass bowl or large zip-lock plastic bag; add marinade, coating meat well. Cover or seal bag and refrigerate for 4 to 6 hours, turning meat or chicken pieces occasionally. Drain meat/chicken from marinade. Arrange steak or chicken breasts or tenders on a grill rack, about 6 to 8 inches above medium charcoal coals (ash gray and glowing) or a gas grill set at medium setting. Grill about 5 to 8 minutes per side for rare steak or until desired doneness is achieved. May also broil steak or chicken, if desired. With a sharp serrated knife, cut steak or chicken breasts or tenders diagonally across the grain into thin slanting slices. While steak/chicken is grilling or broiling, place tortillas, in one layer, directly on grill but at the outside edge; heat, turning each once, about 30 seconds per side or until soft and hot. (Or, warm tortillas in a preheated slow oven (325 degrees F.) or in a skillet lightly coated with non-caloric vegetable cooking spray over low to moderate heat.) Immediately stack tortillas and wrap in a dampened cloth or aluminum foil to keep warm. To serve, place grilled beef or chicken strips down the center of each tortilla, dividing evenly; top each with a large spoonful of salsa, chopped onion or green onion, chopped avocado, and sprigs of fresh cilantro. Fold over sides of each filled tortillas envelope-style and serve immediately.
Spicy Fresh Tomato Salsa
In a small bowl, combine all ingredients, mixing gently but well. Cover and refrigerate until ready to serve.
Note: For a less intense "hot" flavor, remove seeds of chile peppers.