INGREDIENTS

INSTRUCTIONS

50    -
1 tb -
3 tb -
1.  PREPARE 1 RECIPE SALSA (RECIPE NO. O-25-2).  REFRIGERATE FOR USE IN
STEP
7.
2.  CUT BEEF INTO 1/4" THIN SLICES; CUT SLICES INTO 1/4" STRIPS, 2-3" LONG.
3.  POUR LEMON JUICE OVER BEEF.
4.  COMBINE SALT, GARLIC, ONION POWDER, BLACK PEPPER, CUMIN, AND RED PEPER;
SPRINKLE OVER BEEF; MIX THOROUGHLY; COVER; MARINATE IN REFRIGERTOR 1 HOUR.
5.  SAUTE ONIONS AND PEPPERS IN MELTED SHORTENING OR SALAD OIL IN STEAM-
JACKETED KETTLE OR STOCK POT ABOUT 10 MINUTES OR UNTIL ALMOST TRANSPARENT.
KEEP HOT FOR USE IN STEP 7.
6.  BROWN BEEF STRIPS, TURNING FREQUENTLY, 1-2 MINUTES ON LIGHTLY GREASED
GRIDDLE.
7.  CUT FROZEN THAWED PITA BREAD IN HALF.  PLACE 2 1/4 OZ (1/3 CUP) BEEF
STRIPS AND 3 TBSP ONIONS AND GREEN PEPPERS IN EACH PITA HALF.
8.  SERVE WITH SALSA.
NOTE:  1.  IN STEP 1, 1 RECIPE TACO SAUCE, RECIPE NO. O-25 MAY BE USED FOR
SALSA, RECIPE NO. O-25-2.
2.  IN STEP 5, 5 LB 9 OZ DRY ONIONS A.P. WILL YIELD 5 LB ONION STRIPS,
6 LB 1 OZ SWEET PEPPERS A.P. WILL YIELD 5 LB SWEET PEPPER STRIPS.
3.  IN STEP 2, 1 LB 8 OZ FRESH LEMONS (6 LEMONS) A.P. WILL YIELD 1 CUP
LEMON JUICE.
4.  IN STEP 8, FAJITAS MAY BE SERVED WITH A TOOTHPICK.
5.  IN STEP 7, BROWN BEEF STRIPS IN BATCHES OF NO MORE THAN 25
PORTIONS.
6.  IN STEP 9, SALSA MAY BE PLACED ON THE SERVING LINE FOR SELF
SERVICE.
7.  IN STEP 9, FAJITAS MAY BE SERVED WITH GUACAMOLE.  PREPARE 1 RECIPE
GUACAMOLE, RECIPE NO. M-25.  EACH PORTION:  2 TBSP (1 OZ).
Recipe Number: L04301
SERVING SIZE: 1/2 PITA (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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