Trim steaks of all excess fat & sinew, then cut in 4-6 equal rectangles. Pound steak pieces as thin as possible. Cut lime in half; squeeze juice over both sides of steak, then evenly sprinkle steak with garlic & press in pequin. (Pequin is intensely hot: 2 Tsp will be fiery, 1 Tsp will get your attention!). Stack steaks on a plate & let rest 30 minutes at room temperature. Meanwhile, prepare a bed of hot coals, using regular or mesquite charcoal. Or, if no grill is available, heat a large, heavy, well-seasoned cast-iron skillet over high heat about 20 minutes until very hot. Stack tortillas, wrap in foil & place in 250-degree oven; warm 4-6 dinner plates in same oven. Quickly grill or pan-grill steaks, turning to sear both sides. Heat brandy in small saucepan; carefully ignite. Spoon over steaks. (Keep large piece of foil or lid handy in case flames rise too high, cover until they subside) When flames die, place each steak peice in a warm tortilla. Then add toppings of lettuce, Guacamole, salsa, onion, tomato, cilantro and sour cream (or let guests add toppings for themselves). Roll as for a blintz, folding sides of tortilla to center to cover all the fillings. Makes 4-6 servings.

From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,