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 Combine all salsa ingredients and blend in processor. Cover and refrigerate overnight. 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 To avoid darkening, place plastic wrap directly on the guacamole (not allowing air to touch). 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. | 
