Monday, August 25, 2008

Cowboy Wraps

2 Tb. red wine vinegar
1 Tb. dijon mustard
2 garlic cloves, minced
1/4 cup + 1 tsp. olive oil
1 lb. yukon gold potatoes
1/4 cup milk
2 Tb. butter softened
2 Tb. sour cream
2 Tb. green onions or chives
1 cup corn kernels
1 lb. london broil (or close to it)
1/3 cup bbq sauce
4 tortillas

Combine vinegar, mustard, garlic & 1/4 cup olive oil in large bowl. Marinate london broil in this mixture for at least 30 minutes. Peel and boil potatoes in salted water. Drain potatoes and mash with milk, butter, sour cream, green onions and salt and pepper to taste. Broil meat for about 3-5 minutes per side, depending on desired doneness. Cut meat into small pieces Heat 1 tb. olive oil in skillet and saute corn for about 3 minutes. Add meat to skillet with corn. Add bbq sauce and stir. Spread potaatoes evenly on each tortilla. Top potatoes with corn/meat mixture and wrap. Serve immediately.

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