Flaming fajitas

Yield: 4 servings

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Keywords: salsa, tomato, cilantro, cream, sour, brandy Cookbook author Jane Butel specializes in Southwestern inspired foods that are hot and spicy. In fact, the cookbook she was promoting on "LIVE" is called "Hotter Than Hell", which is exactly what happened on the show. The fajitas flamed superbly during the promo, but that made the skillet so hot that the Teflon surface came off and the mixture couldn't sustain a flame! Janes' recipe for fajitas is ideal for entertaining. After flaming the steak (carefully!), keep the meat and tortillas warm and serve them with salsa, chopped onions, sour cream, and guacamole. Let your guests 'build' their own creations.

1-½ lbs very lean skirt or bottom round steak, cut ¼ inch thick and trimmed of visible fat 1 lime 4 large garlic cloves, pressed through a garlic press 1-2 tsp crushed red pepper flakes (or pequin quebrado) 2 tsp vegetable oil ¼ cup brandy 4-6 12 inch tortillas 4-6 romaine lettuc leaves, cut crosswise into 1 inch strips, salsa, chopped onions, chopped tomatoes, chopped fresh cilantro, sour cream and guacamole, for serving with the fajitas, if desired Cut the steak into 4-6 equal size rectangles. Pound the steak pieces to flatten them as this as possible. Cut the lime in half and squeeze the juice over both sides of each piece of steak. Sprinkle the garlic evenly over the steak and then press in the pequin or pepper flakes. Stack the steaks on a plate and let stand for about 30 minutes. Preheat the oven to 250F. Place a large well seasoned cast iron skillet over high heat for about 20 minutes, or until very hot. At the same time, stack the tortillas, wrap in foil, and place in the oven along with 4-6 dinner plates. Add the oil to the skillet and quickly sear the meat on both sides. Add the brandy to the hot skillet. Flame the meat by touching the brandy with a lighted match and let the flames burn down. Keep a large piece of foil or skillet lid nearby in case the flames rise too high. Just cover them until they subside. Top the warm tortillas with lettuce and pieces of steak. Garnish with salsa, onion, tomatoes, cilantro, sour cream, and guacamole, if desired. To serve, roll each tortilla around the mixture. Makes 4-6 fajitas.

Origin: Cooking with Regis and Kathie Lee. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-20-94

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