Macayo Fajitas
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Macayo Fajitas
1 tb Salt
1/4 tb White pepper
Toppings
1/4 Lime, squeezed
1 c Sour cream
3 Cloves fresh garlic, chopped
1 c Guacamole
2 tb Vegetable oil
1 c Salsa
6 Lime wedges
1 lb Beef skirt, also known As flank steak (or chicken Breast), sliced into
1/4-by 3-Inch long strips
Garnishes
1/2 c Olive oil (or chili oil,
For spicier taste)-Avocado chunks 1 cn Whole green chiles, Chopped tomatoes Sliced into strips-Shredded lettuce
1 lg Whole onion, halved Chopped jalapenos 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.
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