Barbecue Beef Tortillas
|Beef flank steak||1 Pound, trimmed of separable fat|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Garlic powder||1⁄4 Teaspoon|
|Canned tomato sauce||8 Ounce (1 Can)|
|8 inch flour tortillas||4|
Partially freeze meat.
Very thinly slice across the grain into bite-size strips; set aside.
In a 2-quart casserole stir together onion, celery, vinegar, dry mustard, chili powder, basil, salt, garlic powder, and 1 tablespoon water.
Stir in meat.
Micro-cook, covered, on 100% power (HIGH) for 3 minutes.
Micro-cook, covered, on 50% power (MEDIUM) about 20 minutes more or till meat is tender, stirring twice.
Stir together cornstarch and 1 tablespoon cold water.
Stir cornstarch mixture, tomato sauce and brown sugar into the meat mixture.
Micro-cook, uncovered, on 100% power (HIGH) for 3 to 4 minutes or till thickened and bubbly, stirring every minute.
Place about 1/3 cup of the meat mixture in center of each tortilla.
Roll up and place, seam side down, on a nonmetal serving platter.
Microcook, uncovered, on 100% power (HIGH) for 1 to 2 minutes or till heated through, rotating plate a half-turn once.
Top with snipped chives, if desired.