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Ingredients:
1 tbsp salt
1/4 tbsp white pepper
TOPPINGS
1/4 lime, squeezed
1 cup sour cream
3 cloves fresh garlic, chopped
1 cup guacamole
2 tbsp vegetable oil
1 cup salsa
6 lime wedges
1 lb beef skirt, also known as flank ste, ak (or chicken
1 breast), sliced into 1/4- by
1 3-inch long strips
GARNISHES
1/2 cup olive oil (or chili oil,
1 for spicier taste) avocado chunks
1 can whole green chiles, chopped tomatoe, s
1 sliced into strips shredded lettuce
1 large whole onion, halved chopped jalapen, os
Instructions:
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.
Servings: 6
Never eat more than you can lift. Miss Piggy
More information:
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Macayo Fajitas Recipe brought to you by Mexican Recipes To-Go
