FLANK STEAK ABOUT A 2 POUNDER
CHA CHA SPICE RUB (RECIPE BELOW)
TWO SHOTS OF TEQUILA
2 SHOTS OF LIME JUICE (TWO BIG JUICY LIMES)
2 CLOVES OF GARLIC
¼ CUP OLIVE OIL
PEPPER JACK CHEESE
SPICE RUB
1 TEASPOON ONION SALT
1 TEASPOON GARLIC POWDER OR SALT
1 TEASPOON GROUND CUMIN
DASH OF SALT
DASH OF CRACKED PEPPER
TAKE FLANK STEAK AND RUB WITH OLIVE OIL ON BOTH SIDES
TAKE SPICE RUB AND RUB ON MEAT ON BOTH SIDES
PLACE IN ZIP LOCK FREEZER BAG
ADD TEQUILA AND LIME JUICE
SEAL AND MARINATE FOR ABOUT SIX HOURS OR OVERNIGHT
GRILL ON HOT GRILL UNTIL DESIRED DONENESS, BEFORE YOU TAKE IT OFF THE GRILL MELT CHEESE ON TOP..
CALABASITAS (MEXICAN SQUASH)
2 ZUCHINI
2 YELLOW SQUASH
1 SMALL ONION
CHOPPED GREEN CHILES
CAN OF CORN
OLIVE OIL ABOUT 2 TABLESPOONS
CHOPPED GREEN CHILES ABOUT ½ CUP
CHOP ALL VEGGIES AND ONION AND SUATEE IN OLIVE OIL FOR ABOUT THREE MINUTES OR UNTIL THE ONIONS ARE SOFT. ADD DRAINED CORN AND COOK OVER LOW HEAT UNTIL SOFT. ADD GREEN CHILE AND CHEESE.
