Beef fajitas #1
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Beef fajitas #1
  Beef    Fajitas    Meat  
Last updated 6/12/2012 1:07:58 AM. Recipe ID 34225. Report a problem with this recipe.
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      Title: Beef fajitas #1
 Categories: Meat
      Yield: 4 Servings
           Beef skirt steaks
           Flour tortillas

MMMMM-----------------------MEAT MARINADE----------------------------
           Olive or other vegetable oil
           Fresh lime juice (or a
           -combination lime juice and
           -white vinegar)
           Pepper to taste
           Minced garlic or garlic

           Raw sliced onions
           Shredded mild cheese
           Diced tomatoes
           Shredded lettuce
           Sour cream
   First, marinate the skirt steaks in the oil/lime juice mixture as
  described above. Overnight in the refrigerator works well using a
  ziploc bag.  The amount of marinade depends on the amount of meat.
  [The lime juice imparts an incredibly sweet and fresh taste to the
  meat; you will love the effect.]
   Prepare your accompaniments and have them ready for guests to use
  according to their own preferences. Some people fry onions (instead of
  using them raw) and others cook some green pepper as accompaniments. I
  personally think that this detracts from a simple fresh taste, but
  hey this is food, not medicine...
   Grill the fajitas outside (over wood charcoal if you can get it)--
  over a medium hot fire this will require about 10 minutes a side.
  After grilling, allow the skirt steaks to sit for a couple of
  minutes, then slice across the grain in relatively thin slices.
   Warm the flour torillas slightly (microwave will do nicely if you
  aren't a purist).
   Allow people to assemble the fajitas themselves:  slices of meat
  rolled in the torillas together with accompaniments of their choice.
  You may also want to have some hot pepper sauce and cilantro also at
  the ready.
   This is a "can't lose" company dish; the meat when re-heated tastes
  good as left-overs as well.
   NOTE:  Beef skirt steaks (you may have to ask the butcher for these
  outside the Southwest; they are inexpensive and readily available in
  the prime fajita areas of the country such as Texas) [Note that you
  can use flank steak if forced to but it just doesn't taste the same.]
  Michael Karchmer MAKARCHMER@gallua.gallaudet.EDU
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 34225 (Apr 03, 2005)

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