| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Tequila |
| 3 | tb | Corn oil |
| 2 | tb | Fresh lime juice |
| 2 | Cloves garlic; minced | |
| 1 1/2 | ts | EACH onion salt; seasoned salt, dried leaf oregano and ground cumin |
| 1 | lb | Steak or chicken breast (boned and skinned) thinly sliced |
| 1/4 | c | Fresh cilantro leaves (diced |
| 1/4 | c | Seeded; diced tomato |
| 1/2 | c | Chopped onion |
| 1/2 | c | Diced green bell pepper |
| 1/2 | c | Thinly sliced green onion |
| 8 | Flour tortillas; warmed | |
| 2 | md | Avocados; seeded, peeled and sliced. |
INSTRUCTIONS
MARINADE FAJITA Combine marinade ingredients. Mix in meat ,cilantro, green onion, onion tomato and green pepper. Marinade several hours to allow flavors to blend. In a large skillet, heat oil until hot. Add meat mixture and stirring and mixing, quickly fry mixture until meat is done (approximately 4 or 5 minutes. To serve: Spoon some of the meat mixture into a Warmed flour tortilla. Add a salsa and garnish with avocado slices. >From the kitchen of D. Hart >From The Sacramento Bee - 1987 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Dorothy Hart <[email protected]> on Sep 21, 1997
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”