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| RECIPE FOR MACAYO FAJITAS |
Title: Macayo Fajitas
Category: Mexican Sauces
Serves: 6
Ingredients:
| 1.00 | tb | Salt | | 0.25 | tb | White pepper | | --------- | TOPPINGS --------- | | 0.25 | | Lime, squeezed | | 1.00 | c | Sour cream | | 3.00 | | Cloves fresh garlic, chopped | | 1.00 | c | Guacamole | | 2.00 | tb | Vegetable oil | | 1.00 | c | Salsa | | 6.00 | | Lime wedges | | 1.00 | lb | Beef skirt, also known | | | As flank steak (or chicken | | | Breast), sliced into 1/4- by | | | 3-Inch long strips | | --------- | GARNISHES --------- | | 0.50 | c | Olive oil (or chili oil, | | | For spicier taste) | | | Avocado chunks | | 1.00 | cn | Whole green chiles, Chopped | | | tomatoes | | | Sliced into strips | | | Shredded lettuce | | 1.00 | lg | Whole onion, halved Chopped | | | jalapenos |
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.
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