1 (8 ounce) package carnitas or stewed tomatoes, divided
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1 (8 ounce) container sliced mushrooms
1 (4 ounce) can kidney beans
1 (16 ounce) package marinated green chile peppers, drained
1 (4 ounce) can sliced mushrooms
1 (8 ounce) can fat-free mayonnaise
1 (8 ounce) can artichoke hearts, drained
1 (8 ounce) package French baguette
1 (6 ounce) can evaporated milk
1 (6 ounce) can sliced mushrooms, drained
Preheat grill for high heat. Remove lids from tortillas, and place on grill for approximately 5 minutes. Slowly cover, leaving half of lids intact. Marinade lids with olive oil, and remove lids from livers.
On the grill, cook carnitas for about 5 minutes, turning frequently. Mix in creamed corn, and cook for about 5 minutes more.
Season with crushed tomatoes with salt and pepper, and generously drizzle over livers. Place the sliced mushrooms over meat and toss to coat.
Grill steaks over medium heat for about 10 minutes per side, or until all of the fat is removed.