Recipe - Fabulous Fajitas (Beef Or Chicken)

2 pound Beef skirt steak
One half cup Fresh lime juice
One fourth cup Olive oil
4 Cloves garlic, minced
One half teaspoon Salt and pepper
8 Flour tortillas, 8inch

CONDIMENTS
Sour cream
Chopped cilantro
Grated cheddar cheese
Shredded monterey jack
cheese
Picante sauce
Avocado, slices
Jicama, chopped
Onion
Green bell pepper, etc.

Flank steak is a bood substitute for skirt steak cut from legs of beef.
It's lean, and some people find it too tough. Citrus marinade helps to
tenderize it. Make sure the membrane is cut. If using flank, cut meat into
strips. For chicken fajitas, use skinless boneless chicken breasts. Do not
marinade for more than 60 minutes. Beth Whitley Duke, Food Editor,
Amarillo GlobeNews, Amarillo, TX In a glass container or a
ziplock style baggie, mix the marinade: lime thru salt and pepper. 'Cook'
the meat in the refrigerator at least 30 minutes or longer (about 6 hours
is best but can tolerate 10 hours).

Discard marinade. Grill meat: on gas/charcoal grill or use broiler, or use
a ridgedskillet. Fast cook then shred/cut. Meanwhile, soften the
tortillas.

To serve: let guests assemble their own fajitas.

Pat's notes: panfry in a little olive oil lots of green bell pepper strips
and cut or sliced up onions, separated into rings. Season with a mix of pepper, New
Mexico chili powder and pinch of cumin and salt. Deglaze with a splash of
malt vinegar or a light beer. Tip: A sprinkle of Lawrys' seasoning salt
instead of salt has worked well to 'brighten' the marinaded meat.

(1996) mcRecipe format: Path c/o McRecipe List Dec 96
Posted to MCRecipe Digest V1 #329

Recipe by: Beth Whitley Duke (Texas)

From: PATh phannema@wizard.ucr.edu

Date: Thu, 05 Dec 1996 09:09:36 0800