Recipe - Macayo Fajitas

1 tablespoon Salt
One fourth tablespoon White pepper

TOPPINGS
One fourth Lime, squeezed
1 cup Sour cream
3 Cloves fresh garlic, chopped
1 cup Guacamole
2 tablespoon Vegetable oil
1 cup Salsa
6 Lime wedges
1 pound Beef skirt, also known
As flank steak (or chicken
Breast), cut or sliced up into One fourth by
3Inch long strips

GARNISHES
One half cup 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

Macayo Fajitas

(This basic fajita recipe is from the Johnson family which owns the Macayo
chain.) **

and cut or sliced up 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