| 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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