5 cups Mexican rice
1 1/2 pounds beef skirt or flank steak
1 package Ortega Taco Seasoning Mix
1 (16-ounce) can Ortega Refried Beans
10 burrito-size flour tortillas

Methods:

1. Place meat between two pieces plastic wrap; pound meat with meat mallet or rolling pin to tenderize. Rub burrito seasoning mix on both sides of meat. Broil 5 to 6-inches from heat for 6 to 8 minutes on each side or until desired doneness. Cool for 5 minutes. Cut into thin 1/2-inch pieces.
2. Spread about 2 tablespoons refried beans on each tortilla. Top each with 1/2 cup meat and 1/2 cup rice mixture; fold into burritos. Garnish as desired.

1 (1 1/2 pound) beef flank steak
1/4 cup bottled Italian salad dressing
1/4 cup salsa
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 tablespoon snipped fresh cilantro or parsley
1/8 teaspoon bottled hot pepper sauce

Methods:

1. Trim fat from steak. Place steak in a self-sealing plastic bag in a shallow dish.
2. For marinade, in a small bowl, stir together Italian salad dressing, salsa, lime peel, lime juice, cilantro or parsley, and hot pepper sauce. Pour over steak; seal bag. Marinate meat in the refrigerator for 8 to 24 hours, turning the bag occasionally. Drain steak, reserving marinade.
3. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 minutes from heat until desired doneness, turning once and brushing occasionally with marinade up to the last 5 minutes of broiling. (Allow 12 to 14 minutes for medium doneness.)
4. Pour any remaining marinade into a small saucepan; bring to boiling. Boil 1 minute. Thinly slice steak across the grain. Serve the steak with hot marinade.

4 (about 8-ounces each) beef round (sirloin) tip center steaks, cut 1-inch thick
Salt

Marinade:
2/3 cup prepared Italian dressing
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder

Toppings:
Chopped fresh cilantro, chopped tomato, sliced avocado, dairy sour cream (optional)

Methods:

1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 1 hour.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 13 minutes for medium rare doneness, turning once. (Do not overcook.) Season with salt, as desired. Serve with toppings, if desired.

2 (about 1 1/2 pounds) boneless beef chuck shoulder steaks, cut 3/4-inch thick
12 small flour tortillas, warmed

Marinade:
2/3 cup prepared Italian dressing
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder

Toppings:
Thinly sliced lettuce, chopped tomato, dairy sour cream, guacamole (optional)

Methods:

1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steaks discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 17 minutes for medium rare to medium doneness, turning occasionally.
3. Carve into thin slices; season with salt. Serve in tortillas with toppings.

For every gallon of water, you will need:
1 (5 to 6-pound) beef brisket
2 cups Kosher salt
2 cups dark brown sugar
1 1/2 teaspoons baking soda
4 teaspoons saltpeter
2 teaspoons. allspice, optional
1 to 2 cloves garlic, optional

Methods:

1. Mix the ingredients with 1 quart of water and when blended and dissolved, add the remainder of the gallon of water.
2. Wipe the brisket with a damp cloth and pierce deeply with a heavy fork several times. Place the brisket in a glass, porcelain or earthenware container (never metal), and add brine mixture until the meat is immersed and brine level is about 1 1/2-inches above the meat.
3. Cover container with a board weighted in place. Store in the refrigerator 8 to12 days. The beef will become saltier the longer it is soaked.
4. When ready to cook beef, discard the brine. Rinse the beef in cold water, place in a kettle of cold water and bring to a boil.
5. Simmer 1 hour. Pour off water, add fresh boiling water to cover. Simmer until tender, 4 to 4 1/2 hours. Slice against grain.

1/2 cup sour cream
2 tablespoons chili sauce
1 teaspoon prepared horseradish
1/4 teaspoon salt
8 slices rye bread
1/2 cup well-drained sauerkraut
8 slices cooked corned beef
8 slices Swiss cheese
Butter, softened for spreading

Methods:

1. For the dressing combine sour cream, chili sauce, horseradish and salt; blend until smooth.
2. Spread dressing on each slice of bread. Spread about 2 tablespoons of sauerkraut onto 4 slices of bread. Top each with 2 slices corned beef, 2 slices swiss cheese and cover with the remaining 4 slices bread. Butter both sides of each sandwich.
3. Heat a griddle or skillet and cook on both sides until lightly browned and cheese is melted. Serve immediately.

1 (1 pound) sirloin steak
2 tablespoons vegetable oil
2 tablespoons granulated sugar
1/2 cup beef broth
1/3 cup soy sauce
2 cups diagonally sliced green onion
2 cups diagonally sliced celery
1 cup chopped fresh spinach
16 ounces fresh bean sprouts
1 cup sliced mushrooms
1 (8-ounce) can sliced water chestnuts, drained

Methods:

1. Slice steak very thinly across the grain. In a wok or deep skillet heat oil until hot. Add steak and stir-fry for 1 to 2 minutes, or until brown. Sprinkle with sugar. Add beef broth and soy sauce; mix well. Push beef to one side.
2. Add green onion and celery; stir-fry for 1 minute. Push aside.
3. One at a time, add spinach, bean sprouts, mushrooms and water chestnuts, stir-frying each for 1 minute before adding the next. When vegetables are tender, combine with steak and green onion/celery mixture. Cook 30 seconds to blend. Serve over rice.

2 green bell peppers, halved and seeded
1/3 cup beef broth
1 1/2 teaspoons cornstarch
1 teaspoon soy sauce
1 teaspoon chili powder
1 teaspoon sherry
4 tablespoons peanut oil
1 clove garlic, peeled
1/4 teaspoon salt
1 pound flank steak, cut into 1/4-inch-thick slices
1 celery rib, trimmed and thinly
1 carrot, peeled and thinly sliced

Methods:

1. Blanch halved green peppers in boiling water until bright green, 1 to 2 minutes. Drain and plunge into cold water before slicing into thin strips; set aside.
2. In a small mixing bowl, whisk together beef broth, cornstarch, soy sauce, chili powder and sherry; set aside.
3. Heat peanut oil in a medium, heavy skillet over medium-high heat until a drop of water sizzles in the oil. Add garlic clove; when the garlic begins to turn brown, remove and discard. Add salt, then flank steak. Stir-fry until brown, approximately 5 minutes, then add the bell peppers, celery, carrot and beef broth sauce. Stir until broth thickens, 3 to 5 more minutes.
4. Serve hot over rice.

1 pound beef flank steak
1 teaspoon five-spice powder
1 tablespoon dark sesame oil
1 1/2 tablespoons minced, peeled ginger root
3 cloves garlic, minced
2 cups sliced, seeded red bell peppers
2 cups sliced, seeded yellow bell peppers
1/2 cup beef broth
3 tablespoons soy sauce
1 tablespoon cornstarch
4 cups thinly sliced bok choy (or substitute green cabbage)
1 tablespoon toasted sesame seeds
1/4 teaspoon salt
Cooked rice

Methods:

1. Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips.
2. Heat oil in a large nonstick skillet over medium heat; add ginger and garlic and stir-fry 2 minutes. Add beef and stir-fry 4 minutes. Add bell peppers and stir-fry 2 minutes.
3. Combine broth, soy sauce and cornstarch in a small bowl. Add to beef mixture.
4. Add bok choy and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice.

12 ounces beef top round steak
1 teaspoon finely shredded orange peel
1/2 cup orange juice
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon granulated sugar
1 teaspoon beef base or bouillon granules
1 tablespoon peanut or vegetable oil
4 green onions, bias-sliced into 1-inch pieces
2 garlic cloves, finely minced
6 cups (8-ounces) coarsely shredded spinach
1/2 of an 8-ounce can sliced water chestnuts, drained
Hot cooked rice
Slivered orange peel (optional)

Methods:

1. Trim fat from meat. Partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside.
2. For sauce, in a small bowl stir together shredded orange peel, orange juice, cornstarch, soy sauce, sugar, and beef base or granules. Set aside.
3. Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry green onions and garlic in hot oil for 1 minute. Remove green onion mixture from wok.
4. Add meat to wok. Stir-fry fro 2 to 3 minutes or to desired doneness. Push meat from center of wok.
5. Stir sauce add to center of wok. Cook and stir until thickened and bubbly. Return green onion mixture to wok. Add the spinach and water chestnuts. Stir all ingredients together to coat. Cover and cook about 1 minute more or until heated through.
6. Serve immediately over hot cooked rice. If desired, sprinkle with slivered orange peel.