Recipe - Ninfas Fajitas

2 One fourth pound Skirt steak
One fourth cup Pineapple juice
One fourth cup Orange juice
One fourth cup White wine
One fourth cup Lemon juice
Three fourths cup Water
Three fourths cup Soy sauce
1 tablespoon Pepper
1 Clove garlic; chopped
3 Dried chiles arboles
3 tablespoon Clarified butter
One orange and one lemon;
rind of
Pico de Gallo
4 Ripe tomatoes
1 Yellow onion
One fourth cup Chopped cilantro
2 Chile jalepenos; seeded and
veins removed, chopped
Salt to taste
Guacamole
One half Onion; cut up
2 lg Ripe avocados; peeled,
pitted and quartered
1 Canned jalapeno
One lemon; juice of
1 teaspoon Salt
One fourth teaspoon Pepper

Guacamole instructions:

Chop onion in food processor using metal blade. Add avocados, jalepeno,
lemon juice, salt and pepper to the work bowl an process for five to ten
seconds.

Meat Intructions:

Marinate for no more than two hours. Grill over hot coals, basting with
marinade. Makes 46 servings. Note: If skirt steak is on the thick side, it
can be butterflied or flattened with a mallet or scored. Once meat is
cooked, cut into strips and serve in flour tortillas.

Pico de Gallo instructions:

Combine all ingredients in bowl and let stand for two to three hours. If
desired, add a small amout of lemon juice and salad oil.Place meat in glass
dish. Combine remaining ingredients and pour over meat.

To be authentic, fajitas should be accompanied by flour tortillas,
guacamole, and pico de gallo. A small bowl of frijoles a la chara can
complete the meal. Note: Suateed onions and green peppers should be served
with the fajitas. Marinate the onions and peppers in soy sauce, sherry,
garlic and butter before sauteeing in butter.

Posted by FUBAB 9/18/94. I found at a bulletin board at AOL long ago &
recently formatted for MC. adamsfmle@sprintmail.com

Posted to MCRecipe Digest V1 #714 by Badams adamsfmle@sprintmail.com on
Aug 01, 1997