Yield: 6 servings
|¼ \N||Lime, squeezed|
|1 cup||Sour cream|
|3 \N||Cloves fresh garlic, chopped|
|2 tablespoons||Vegetable oil|
|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|
(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.