Macayo fajitas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Salt |
| ¼ | Lime, squeezed | |
| 1 | cup | Sour cream |
| 3 | Cloves fresh garlic, chopped | |
| 1 | cup | Guacamole |
| 2 | tablespoons | Vegetable oil |
| 1 | cup | Salsa |
| ½ | cup | Olive oil (or chili oil, |
| For spicier taste) Avocado chunks | ||
| 1 | can | Whole green chiles, Chopped tomatoes |
| ¼ | tablespoon | White pepper |
| 6 | Lime wedges | |
| 1 | pounds | Beef skirt, also known As flank steak (or chicken |
| Breast), sliced into 1/4- by | ||
| 3-Inch long strips | ||
| Sliced into strips Shredded lettuce | ||
| 1 | large | Whole onion, halved Chopped jalapenos |
Directions
TOPPINGS
GARNISHES
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.