Fajita pita

Yield: 100 Servings

Measure Ingredient
18 pounds BEEF;OVEN ROAST FZ
¼ cup GARLIC DEHY GRA
6⅜ pounds TOMATOES FRESH
1 cup LEMON FRESH
5 pounds ONIONS DRY
8 ounces ONIONS DRY
5 pounds PEPPER SWT GRN FRESH
2 tablespoons SUGAR; GRANULATED 10 LB
1 cup SHORTENING; 3LB
1 cup SHORTENING; 3LB
2 tablespoons PEPPER BLACK 1 LB CN
2 teaspoons PEPPER RED GROUND
13 ounces PEPPER PICKLE JALAP
3 tablespoons SALT TABLE 5LB
2⅓ tablespoon SALT TABLE 5LB

50 -

1 tb -

3 tb -

1. PREPARE 1 RECIPE SALSA (RECIPE NO. O-25-2). REFRIGERATE FOR USE IN STEP

7.

2. CUT BEEF INTO ¼" THIN SLICES; CUT SLICES INTO ¼" STRIPS, 2-3" LONG.

3. POUR LEMON JUICE OVER BEEF. 4. COMBINE SALT, GARLIC, ONION POWDER, BLACK PEPPER, CUMIN, AND RED PEPER; SPRINKLE OVER BEEF; MIX THOROUGHLY; COVER; MARINATE IN REFRIGERTOR 1 HOUR.

5. SAUTE ONIONS AND PEPPERS IN MELTED SHORTENING OR SALAD OIL IN STEAM- JACKETED KETTLE OR STOCK POT ABOUT 10 MINUTES OR UNTIL ALMOST TRANSPARENT.

KEEP HOT FOR USE IN STEP 7.

6. BROWN BEEF STRIPS, TURNING FREQUENTLY, 1-2 MINUTES ON LIGHTLY GREASED GRIDDLE.

7. CUT FROZEN THAWED PITA BREAD IN HALF. PLACE 2¼ OZ (⅓ CUP) BEEF STRIPS AND 3 TBSP ONIONS AND GREEN PEPPERS IN EACH PITA HALF.

8. SERVE WITH SALSA.

NOTE: 1. IN STEP 1, 1 RECIPE TACO SAUCE, RECIPE NO. O-25 MAY BE USED FOR SALSA, RECIPE NO. O-25-2.

2. IN STEP 5, 5 LB 9 OZ DRY ONIONS A.P. WILL YIELD 5 LB ONION STRIPS, 6 LB 1 OZ SWEET PEPPERS A.P. WILL YIELD 5 LB SWEET PEPPER STRIPS.

3. IN STEP 2, 1 LB 8 OZ FRESH LEMONS (6 LEMONS) A.P. WILL YIELD 1 CUP LEMON JUICE.

4. IN STEP 8, FAJITAS MAY BE SERVED WITH A TOOTHPICK.

5. IN STEP 7, BROWN BEEF STRIPS IN BATCHES OF NO MORE THAN 25 PORTIONS.

6. IN STEP 9, SALSA MAY BE PLACED ON THE SERVING LINE FOR SELF SERVICE.

7. IN STEP 9, FAJITAS MAY BE SERVED WITH GUACAMOLE. PREPARE 1 RECIPE GUACAMOLE, RECIPE NO. M-25. EACH PORTION: 2 TBSP (1 OZ).

Recipe Number: L04301

SERVING SIZE: ½ PITA (

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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