Favoreats
Favoreats LLC
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INGREDIENTS
2
large poblano chiles
3 tbsp
canola or olive oil
1
large Vidalia or white onion, sliced
4 cloves
garlic, thinly sliced
3/4 lb
very thinly sliced boneless ribeye (ask your butcher to cut it for you)
Salt and pepper
1 tsp
(about 1/3 palmful) ground cumin
1 tbsp
each Worcestershire sauce and tamari
Natural olive or vegetable oil cooking spray
6
large (10- to 12-inch) flour tortillas
6 oz
provolone, coarsely shredded
6 oz
Monterey jack, coarsely shredded