Recipe: Macayo Fajitas
For 6 Persons
Category: Mexican, Sauces, Appetizers
1 tb Salt
1/4 tb White pepper
----------------------------------TOPPINGS----------------------------------
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
---------------------------------GARNISHES---------------------------------
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
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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