Instructions: Preparation Time: 1:00
*or New Mexico,
or California chilis
*may substitute 1 1/4 pounds pork, trim fat or flank steak

1 .Stem and seed chilis. Whirl in a blender until finely ground. Add tequila, lemon juice, 1/4 cup water, garlic, oil, oregano, and 3/4 teaspoon salt. whirl until pureed. Pour over chicken in an airtight bowl. Chill at least 15 minutes or up to 24 hours. 2. On a large baking sheet, lay parallel, about 2 inches apart, 2 metal skewers each about 18 inches long.

lift meat from marinade and thread each strip on the pair of skewers. Pat with marinade from bowl. 3. Place skewers on a greased grill on medium high heat or over medium coals. Close lid. Cook, turning often, unti meat is done. 4. RICE: Meanwhile in a saucepan bring 3/4 cup water, rice, tomato sauce and remaining 1/4 teaspoon salt to a boil. Reduce heat and simmer, covered until liquid is absorbed, abou 15 to 20 minutes. 5. BEANS: About 5 minutes before meat is done cook beans(with their liquid in a saucepan until bubbly. 6. TORTILLAS: Lift cooked meat off grill and cover with foil.

Heat 1 or 2 tortillas on grill until lightly browned but still soft, turning once,30 to 40 seconds. Stack on platter beneath foil to keep warm.

7. ASSEMBLY: On a board, remove meat from skewers. Lay tortillas flat.

Toward one end of each, fill equally with guacamole, sour cream, meat, beans, rice, cheese, 1 cup of the salsa and cilantro. Fold over sides and roll up tightly to enclose. Add more salsa to taste.

Guacamole: Pit and peel 2 ripe avocados with a fork. Stir in 1 1/2 tablespoons lime juice, 1 tablespoon chopped fresh cilantro, and 1/2 teaspoon ground cumin.

Salsa Fresca:
Combine 1 1/2 cups tomato, 1/4 cup green onions, 2 tablespoons jalapeno chi and 1 teaspoon lemon juice and salt to taste in a salsa maker, or chop all ingredients together.

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