| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Very lean skirt or bottom-round steak, cut 1/4-inch thick and trimmed of visible fat |
| 1 |
|
Lime |
| 4 |
lg |
Garlic cloves, pressed through a garlic press |
| 1 |
ts |
Pequin quebrado or crushed red pepper flakes (up to 2) |
| 2 |
ts |
Vegetable oil |
| 1/4 |
c |
Brandy |
| 4 |
|
(12-inch) flour tortillas (up to 6) |
| 4 |
|
Romaine lettuce leaves, cut crosswise into 1-inch strips (up to 6) |
|
|
Salsa |
|
|
Chopped onions |
|
|
Chopped tomatoes |
|
|
Chopped fresh cilantro |
|
|
Sour cream |
|
|
Guacamole |
INSTRUCTIONS
FOR SERVING (OPTIONAL
Cut the steak into 4 to 6 equal-size rectangles. Pound the steak pieces to
flatten them as thin as possible. Cut the lime in half and squeeze the
juice over both sides of each piece of steak. Stack the steaks on a plate
and let stand for about 30 minutes. Preheat the over to 250oF.
Place a large, well-seasoned, cash-iron skillet over high heat until very
hot (it should smoke.) At the same time, stack the tortillas, wrap in foil,
and place in the oven along with 4 to 6 dinner plates. Add the oil to the
skillet and quickly sear the meat on both sides. Add the brandy to the hot
skillet. Flame the meat by touching the brandy with a lighted match and let
the flames burn down. (Keep a large piece of foil or a skillet lid nearby
in case the flames rise too high. Just cover them until they subside.)
Top the warm tortillas with lettuce and pieces of steak. Garnish with
salsa, onions, tomatoes, cilantro, sour cream, and guacamole, if desired.
To serve, roll each tortilla around the mixture. Makes 4 to 6 fajitas.
>From Cooking With Regis & Kathie Lee with Barbara Albright Posted to TNT -
Prodigy's Recipe Exchange Newsletter by JeannePie@aol.com on Apr 28, 1997
A Message from our Provider:
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