|Flour tortillas||2 Dozen|
|Chicken breasts||2 1⁄2 Pound|
|Beef steak||1 1⁄4 Pound (Use Top Round Or Sirloin)|
|Ground cumin||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Chorizo||1 Pound, skinned (Use Purchased, Otherwise Use 2 Cups Bulk Chorizo)|
|Water||1 Cup (16 tbs) (Use More If Required)|
|Butter/Margarine||2 Tablespoon, melted|
|Olive oil||2 Tablespoon|
|Smoked sausage links||10 Ounce, fully cooked (2 Packages About 5 Ounce Each, Miniature Variety)|
|Jack cheese||6 Ounce, thinly sliced|
|Mild onions||2 Large, thinly sliced|
|Tomato salsa||1 Tablespoon|
Remove skin and bones from chicken breasts and slice into 1/2-inch-wide strips.
Slice steak on the diagonal 3/8 inch thick, then into 1/2-inch-wide strips.
Sprinkle both meats evenly with cumin, salt, and garlic, rubbing in lightly with your fingertips.
Place purchased chorizo in a pan, cover with water, and simmer for 10 minutes; drain.
Heat frying pan over high heat, add 1 tablespoon each of butter and oil, and lay chicken strips in pan in a single layer.
Cook quickly, uncovered, turning, until browned on all sides (about 2 minutes).
Remove from pan and arrange in a chafing dish or warm serving pan or dish.
Heat remaining 1 tablespoon each butter and oil in frying pan and put in steak strips in a single layer.
Cook quickly, uncovered, turning once, until browned on both sides (about l minute).
Transfer to dish with chicken.
Slice chorizo on diagonal about 1/4 inch thick, or crumble into pan along with smoked sausage, and heat just until hot through.
Then arrange in dish with other meats.
Place dish of meats on warming tray.
Arrange cheese and onion slices on a plate.