From Barbecued Ribs and Other Great Feeds by Jeane Voltz. I like the simplicity of this recipe.

Bisteces Rancheros

2 pounds chuck steak
1 clove garlic, smashed
1/3 cup olive oil
12 corn tortillas
2 - 3 canned long green chiles, cut in 12 strips
Santa Maria Salsa (below)

Cut steak into fingers 1 by 1 by 3 inches. In a plastic bag combine the steak with the garlic and oil. Close tightly and turn to coat the meat well. Marinate at room temperature for 1 to 1 1/2 hours. Grill 3 to 4 inches from hot coals, turning to brown evenly. Meat should be rare to medium-rare, taking 10 to 12 minutes total cooking time.

Meanwhile, wrap the tortillas in a clean kitchen towel and heat in a 325 degree oven. As meat comes off the fire, place a strip of steak and a strip of chile in each tortilla and roll up. Serve with the salsa. Two of these sandwiches make a nice portion, served with beans and rice.

Santa Maria Salsa

2 (14 1/2 oz) cans tomatoes or 3 1/2 cups chopped, peeled fresh tomatoes
1/2 cup chopped celery
3/4 cup chopped onion (finely)
1/4 cup chopped green pepper
1 1/2 teaspoons salt
1 teaspoon prepared horseradish
1 tablespoon vinegar
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 pickled jalapeno, minced (or to taste)

Finely chop the canned tomatoes and mix with other ingredients. Turn into a bowl or jar, cover tightly, and refrigerate several hours or overnight to blend flavors. Serve at room temperature as a side dish with meats, beans, and barbecue. Any leftovers can be refrigerated for several days. Makes about 4 cups.

Peaches with Buttered Almonds

1/4 cup butter
1/4 cup sliced almonds
2 tablespoons fine dry bread crumbs
2 tablespoons brown sugar
6 firm-ripe peaches
2 tablespoons water
2 - 3 tablespoons white sugar
2 teaspoons lemon juice

Several hours before serving, in a small skillet melt 2 tablespoons of the butter. Add almonds and bread crumbs and stir over moderate heat over moderate heat until lightly toasted and saturated with butter. Stir in brown sugar. Cool. About 45 minutes before serving, in an 8 or 9-inch skillet heat 2 tablespoons butter. Peel and slice peaches into the hot butter. Cook a minute or two over moderate heat, add water, and sprinkle with sugar and lemon juice. Cook, stirring carefully so as to not break up the peaches, just until fruit is tender. Spoon into dessert bowls and sprinkle with the almond mixture. Serve with cream or ice cream.