INGREDIENTS

INSTRUCTIONS

2 tb -
3 tb -
PAN:  18 BY 26-INCH SHEET PAN                   TEMPERATURE:  375 F.
GRIDDLE
325 F. OVEN
1.  PREPARE 1 RECIPE SALSA (RECIPE NO.025-2).  REFRIGERATE FOR USE IN STEP
8.
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
PEPPER;
SPRINKLE OVER BEEF; MIX THOROUGHLY; COVER; MARINATE IN REFRIGERATOR 1 HOUR.
5.  LAYER STACKS OF 4-5 TORTILLAS IN 1-12 BY 20 BY 2 1/2" STEAM TABLE PAN.
COVER; STEAM AT 5 LB PSI 8-10 MINUTES OR UNTIL HOT AND PLIABLE.  COVER;
KEEP
WARM FOR USE IN STEP8.
6.  SAUTE ONIONS AND PEPPERS IN MELTED SHORTENING OR SALAD OIL IN STEAM-
JACKETED KETTLE OR STOCK POT ABOUT 10 MINUTES TO UNTIL ALMOST TRANSPARENT.
KEP HOT FOR USE IN STEP 8.
7.  BROWN BEEF STRIPS, TURNING FREQUENTLY, 1-2 MINUTES ON LIGHTLY GREASED
GRIDDLE.
8.  PLACE 4-6 BEEF STRIPS (ABOUT 1 OZ) AND 1/2 OZ (1 1/2 TBSP) ONIONS AND
SWEET PEPPERS ON EACH TORTILLA.  ROLL UP.
9.  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 6, 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 PEPPERS.
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 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 SERVING LINE FOR SELF SERVICE.
7.  IN STEP 9, FAJITAS MAY BE SERVED WITH GUACAMOLE.  PREPARE 1 RECIPE
GUACAMOLE, RECIPE NO. M-52.  EACH PORTION:  2 TBSP (1 OZ).
Recipe Number: L04300
SERVING SIZE: 2 FAJITAS
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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