| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Mexican | Meat | 4 | Servings |
INGREDIENTS
| 1 | Skirt steak for each 4 people (this is the diaphragm muscle) | |
| Kraft Zesty Italian salad dressing | ||
| Flour tortillas | ||
| Refried beans | ||
| Guacamole | ||
| Grated cheddar cheese | ||
| Diced tomatoes | ||
| Salsa |
INSTRUCTIONS
Fajitas are marinated skirt steak. This is the diaphragm muscle in the cow. Anything else is NOT a true fajita. Marinate skirt steak in enough salad dressing to cover meat, for a full 24 Hours, NOT LESS! grill steak over charcoal (mesquite is best) slice steak with the grain into thin strips warm tortilla (works great to wrap in Saran wrap and heat in microwave) spread some beans down center of tortilla, add some meat, top with other condiments, roll into a tube and enjoy. Not bad, but if you live in a part of the country where you can get "real" Mexican food products, you can marinate the meat in something called "mojo criollo". This comes in bottles and consists of oil, vinegar and an assortment of other spices. It's specifically for this kind of use. It's available in most Supermarkets around here. Tom's recipe mentions a couple of important points: 1) Marinate the meat overnight at least. It makes a big difference. You can also do this with skinless, boneless chicken breasts. 2) Slice the meat *after* cooking, not before. The pre-cut beef and chicken products "for fajitas" you see some places just don't come up to snuff. AT986@FREENET.CARLETON.CA (WARD TOMLINSON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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