| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 2 |
tb |
Lemon juice |
| 1 |
|
Clove garlic; minced |
| 1 1/2 |
ts |
Seasoned salt |
| 1 1/2 |
ts |
Oregano |
| 1 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Crushed red pepper |
| 1 1/2 |
lb |
Steak or chicken; cut in strips |
| 1/2 |
c |
Cilantro (optional) |
| 1/2 |
c |
Chopped onions |
| 1 |
c |
Red peppers |
| 1/2 |
c |
Sliced green onions (up to) |
| 4 |
tb |
Oil |
| 8 |
|
Tortillas |
INSTRUCTIONS
MARINADE
FAJITAS
In skillet, quickly saute vegetables in oil until lightly browned. Remove
from pan. Saute meat 4 to 5 minutes. Return vegetables to pan and toss
with meat. Spoon into tortillas. (of course, marinade the meat in the
marinade for at least an hour before beginning)
MWORKMAN@VM.CC.PURDUE.EDU
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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