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Recipe by: silas
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See below ingredients and instructions of the recipe
1 1/2 lb Boneless, skinless chicken 1 Red bell pepper, seeded and
-breast or top sirloin, cut -cut into bite-size strips
-into bite-size strips 1 Green bell pepper, seeded
1 cn La Victoria Thick 'N Chunky -cut into bute-size strips
-Salsa (16 oz) 1/2 Red onion, halved and thinly
3 tb Vinegar -sliced
-----------------------ACCOMPANIMENTS----------------------------
Warmed tortillas Shredded Cheddar cheese
Guacamole Chopped tomatoes
La Victoria Salsa
Place chicken or meat in non-metal dish. Stir together La Victoria
Thick 'N Chunky Salsa and vinegar; pour mixture over meat and toss to
coat well. Cover and marinate in refrigerator 3 hours or overnight.
Drain. Heat broiler. Arrange meat strips, bell pepper and onion on
broiler pan. Broil 4" from heat for medium doneness on red meat.
Serve on a heated platter with accompaniments.
Submitted By MICHAEL ORCHEKOWSKI On 11-22-94
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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