| 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
<whhart@dcn.davis.ca.us> 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”