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CrimsonMoan -> RE: The Recipe Channel (7/8/2007 3:07:08 PM)
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Fajitas
Now firts if you live in a city large or progressive enough to have a mexican grocer you cna hit the deli to see if they have fajitas already mixed together but uncooked. Usualy chicken beef and maybe pork or if your regular deli section has carne asada steak already marinaded this cut some of your work if not read on
men portions to how many people are beign fed or how many servings you want. for my self i usually get a pound in a half to two pounds of skirt flank steak
night before or a few hours before place flank steak into flat bottom baking pan cover in the flowing lime juice, salt pepper, onions jalepenos, the juice from the jar or can if not fresh. two tbsp of hot sauce. cover with plastic wrap and set in fridge.
cooking day either cook the carne on a gril on in hot cast iron skillet with oil. cook meat to taste medium rare to well done and the set aside sovere din foil to retain heat.
take one large white or yellow onion and slice into strips. do the same with a red adn green bell pepper and one whole jalepeno. sauted in a small amount of oil until just tender but still with some cripsiness to them. Set aside covered n foil.
Take however many tortilliias you need and either heat in the skillet or in the over. place on plate cover with clean dish towel and head for the table.
Condiments can be salsa, sour cream, chesse, or guacomole. me i prefer salsa or taco sauce or just more hot sauce. top onto tortillia roll and eat.
drink suggestions - anything you like but recomend Tequilia, corona or soda.
My variation on this is to pile the meat and veggies over a bed of white or mexican rice
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