Trimmings:
12 (8-inch) flour tortillas
2 or 3 medium sweet onions, peeled, halved, cut in thin wedges
3 (red, yellow and green) bell peppers, seeded, cut in strips
2 or 3 Tablespoon vegetable oil
Chunky Guacamole
2 cups sour cream
Mexican salsa
Fresh cilantro leaves
In a large glass dish, combine marinade ingredients. Lightly score
steak on both sides. Place in marinade; coat both sides. Cover and
refrigerate 6 hours or overnight (marinate skirt steak at least 10 hours).
Preheat charcoal grill. Wrap tortillas in foil and warm in a 325 degree
oven. slice onions and peppers. When coals are hot, remove meat
from marinade; grill to medium rare. Place meat on warmed platter;
cover lightly; let rest 5 minutes.
In a large skillet over medium-high heat, heat oil. Stir-fry onions and
peppers 2 minutes or until crisp-tender. Remove to a serving dish.
Slice meat thinly across the grain; place on platter. To serve fajitas at
the table, place a few meat strips on a warm tortilla. Top with onion-
pepper mixture, guacamole, sour cream, salsa and cilantro leaves, as
desired. Fold and eat.
Variations:
Splurge with beef tenderloin or sirloin; marinade beef 1
hour. Use chicken tenderloin strips instead of beef. Marinate, then grill
on a mesh wire rack over a charcoal fire or saute on a hot-griddle.
Omit onions and peppers. Marinate 2 dozen green onions with olive
oil, garlic and herbs. Grill briefly over a charcoal fire.
QUESADILLAS
1 can (7 oz) green chiles, seeds and stems removed
1 pound Monterrey Jack cheese
12 corn or flour tortillas
Butter, lard, or vegetable oil for frying (optional)
To make each Quesadilla, place about half a chile and a thick slice
of cheese (1x4x2”) in center of tortilla. Fold tortilla over cheese and
pin shut with a small wooden skewer.
Fry in butter, lard or vegetable oil in shallow pan, turning occasionally,
until crisp and cheese has melted. Drain on paper towels.
Variation:
Use shredded cheese mixed with chopped chilies to fill
Variation:
Variation:
EASY FAJITAS
1 pound skinless, boneless chicken breast, cut in thins strips
1 medium onion, thinly sliced
1 medium bell pepper, cored, seeded, and sliced into thin strips
2 tablespoons olive or vegetable oil
2 tablespoons lime juice
1 teaspoon crushed oregano leaves
2 teaspoons chili powder
1/2-teaspoon garlic powder or 1 clove, finely minced
1 teaspoon soy sauce
In large skillet, brown chicken in 2 tablespoons oil, add onion and bell
pepper and cook 5 minutes or until chicken is no longer pink. Mix
together line juice, oregano, chili powder, and soy sauce. Add salt
and pepper to taste. Stir well and add to meat mixture. Cook about
5 minutes. Place 1/4 of the mixture in center of warm tortillas. Top
with salsa and sour cream and roll up. Makes four servings.
Variation: Use strips of beef sirloin, or a chicken and beef combina-
tion.
Party hint: Allow your guests to assemble their own fajitas. Serve
chicken/beef strips, salsa, and other ingredients separately. Warm tor-
tillas and place in basket. Cover tortillas with a cotton towel to keep
them warm. Or, for extra fun, let your guests make their own tortillas.
FAJITAS VERDE, BLANCO Y ROJO
2 pounds beef flank or skirt steak, trimmed
Marinade:
1/4 cup sherry wine vinegar or other red wine vinegar
1/4 cup virgin olive oil
1 Tablespoon pure chili paste
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon coarsely-ground black pepper
2 large garlic cloves, minced
2 ground chili piquin or 1 crumbled chile japones
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