6 servings


Spicy Fresh Tomato Salsa  or favorite commercial tomato-base salsa

  • 3 garlic cloves, peeled and minced
  • ¼ cup each extra virgin olive oil and red wine vinegar (see note)
  • 1½ teaspoons finely snipped fresh oregano leaves, or ½ teaspoon dried oregano leaves
  • 1/8 teaspoon freshly ground black pepper
  • 1½ to 2 pounds boneless beef strip steak or ribeye or sirloin tip or sirloin or chuck steak
  •    or flank steak, or boneless pork loin or boneless pork chops, or boneless chicken breasts
  •    or  chicken tenders, cut ½ to 1-inch thick
  • 12 large flour tortillas, each 8 to 10 inches in diameter
  • Coarsely chopped peeled sweet onion (Vidalia or Texas Sweet or Walla Walla, etc.)
  •    or green onion (include some green tops) as desired
  • 1 to 2 firm ripe avocado(s), peeled, seed(s) removed, coarsely chopped or cut into bite-size pieces,
  •    and immediately sprinkled with lemon juice to prevent discoloration
  • Sprigs of fresh cilantro for garnish


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

  • 3 green onions, chopped
  • 2 firm ripe medium tomatoes, peeled or unpeeled as desired, seeds removed, and chopped,
  •   or 12 to 16 grape (very very small) tomatoes, each cut in quarters
  • 2 tablespoons chopped fresh cilantro leaves (no stems), or ½ teaspoon ground coriander
  • 1 to 2 tablespoon(s) chopped fresh or drained canned green chile peppers (see note)
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper to taste

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.

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