Name: Macayo Fajitas
Ingredients: 1 tb Salt; 1/4 tb White pepper; 1/4 Lime, squeezed; 1 c Sour cream; 3 Cloves fresh garlic, chopped; 1 c Guacamole; 2 tb Vegetable oil; 1 c Salsa; 6 Lime wedges; 1 lb Beef skirt, also known As flank steak (or chicken; Breast), sliced into 1/4- by; 3-Inch long strips; 1/2 c Olive oil (or chili oil,; For spicier taste) Avocado chunks; 1 cn Whole green chiles, Chopped tomatoes; Sliced into strips Shredded lettuce; 1 lg Whole onion, halved Chopped jalapenos

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Meats	Mexican	Mexican, Sauces, Appetizers	6	Servings

INGREDIENTS

1	tb	Salt
1/4	tb	White pepper
1/4		Lime, squeezed
1	c	Sour cream
3		Cloves fresh garlic, chopped
1	c	Guacamole
2	tb	Vegetable oil
1	c	Salsa
6		Lime wedges
1	lb	Beef skirt, also known As flank steak (or chicken
		Breast), sliced into 1/4- by
		3-Inch long strips
1/2	c	Olive oil (or chili oil,
		For spicier taste) Avocado chunks
1	cn	Whole green chiles, Chopped tomatoes
		Sliced into strips Shredded lettuce
1	lg	Whole onion, halved Chopped jalapenos

INSTRUCTIONS

TOPPINGS
GARNISHES
Macayo Fajitas
(This basic fajita recipe is from the Johnson family which owns the Macayo
chain.) **
and sliced                         Chopped fresh cilantro
For marinade, in a large bowl, whisk together salt, pepper, lime, garlic
and vegetable oil.  Put meat in marinade and set aside for at least one
hour.
Heat oven to 200 degrees; set tortillas in for 1 to 3 minutes, to warm.
Remove and put in a covered basket.
Heat a large skillet and add olive oil.  Add marinated meat and saute until
onion becomes transluscent.
Place cooked meat in a large bowl or platter and serve with tortillas,
toppings and garnishes.
For each fajaita, fill a tortilla with meat and desired amounts of
garnishes and toppings and roll up like a burrito.
Serve with refried beans, black beans or Spanish rice. Make 4 to 6
servings.
VARIATIONS: For spicier marinade, add cayenne pepper or crushed dry red
chili pepper. Instead of lime juice, try pineapple juice, papaya juice,
beer, wine or barbecue sauce.*
*(Cooks note:) I like to use tequila, and marinate myself a bit while I'm
doing the cooking. It makes it much easier to roll up like a burrito. It is
the unrolling that becomes a bit difficult.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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