Macayo fajitas

Yield: 6 servings

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

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.

Similar recipes