Recipe - Fajitas

2 tablespoon
3 tablespoon
18 pound BEEF;OVEN ROAST FZ
One fourth cup GARLIC DEHY GRA
6 3/8 pound TOMATOES FRESH
1 cup LEMON FRESH
5 pound ONIONS DRY
8 ounce ONIONS DRY
5 pound PEPPER SWT GRN FRESH
200 FLOUR TORTILLA 8" 57 #23
2 tablespoon SUGAR; GRANULATED 10 LB
1 cup SHORTENING; 3LB
1 cup SHORTENING; 3LB
2 tablespoon PEPPER BLACK 1 LB CN
2 teaspoon PEPPER RED GROUND
1 cup PEPPER PICKLE JALAP
3 tablespoon SALT TABLE 5LB
2 1/3 tablespoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F.
GRIDDLE
325 F. OVEN

1. PREPARE 1 RECIPE SALSA (RECIPE NO.0252). REFRIGERATE FOR USE IN STEP
8.

2. CUT BEEF INTO 1/4" THIN SLICES; CUT SLICES INTO 1/4" STRIPS, 23" 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 45 TORTILLAS IN 112 BY 20 BY 2 1/2" STEAM TABLE PAN.
COVER; STEAM AT 5 LB PSI 810 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, 12 MINUTES ON LIGHTLY GREASED
GRIDDLE.

8. PLACE 46 BEEF STRIPS (ABOUT 1 OZ) AND One half OZ (1 One half 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. O25 MAY BE USED FOR
SALSA RECIPE NO. O252.

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. M52. 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.