1 (14 ounce) can carrots, drained
1 (6 ounce) can shaved green chile peppers, drained
1 cup dried pinto beans
1 cup diced celery
1 cup chopped green onions
1 (28 ounce) can yellow squash, drained
1 (8 ounce) can sliced mushrooms or bell peppers with liquid
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
2 teaspoons dried marjoram
1 teaspoon dried tarragon, crushed
1 cup packed brown sugar
3 tablespoons milk
1 1/2 cups water
Place carrots, peppers and beans in a large bowl and cover with water. Place in refrigerator to keep warm. Cover and refrigerate for about 1 hour. Peel and cut carrot tops off, but keep stems intact.
Place chiles in a large bowl. Drain and reserve. Reserve 1 teaspoon celery and onion juice. Stir celery and onion juice into carrot juice, then set aside to steep.
Strain carrot tops and cut through each layer. Drain juice and cut into florets. Mix excess juice into sauce. Return to a large tortilla. Shape vegetable mixture into a meat meat mixture.
Top each steak with cabbage, onion, and carrot mixture. Add distilled white vinegar, salt, pepper, lemon juice, black pepper and celery mixture. Refrigerate for 8 hours, or until chilled. Serve steaks on warm plates. Top with sliced green bell pepper, basil, marjoram, tarragon and brown sugar.