Recipe: macayo’s fajita
1 tablespoon salt
1/4 tablespoon white pepper
1/4 lime, squeezed
3 cloves fresh garlic, chopped
2 tablespoons vegetable oil
In a large bowl, whisk together all Marinade ingredients. Put meat in marinade and set aside for at least one hour.
Preheat oven to 200 degrees F. Set tortillas in for 1 to 3 minutes, to warm. Remove and put into a covered basket.
1 pound beef skirt (flank steak) or chicken breast,
sliced into 1/4 x 3-inch long strips
1 large whole onion, chopped
1/2 cup olive oil or chili oil
Heat a large skillet and add olive oil. Add marinated meat and onion and sauté until onion becomes translucent. Place cooked meat in a large bowl or platter and serve with tortillas, toppings and garnishes.
For each fajita, 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. Yields 4 to 6 servings.
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.
Garnishes and Toppings
1 cup sour cream
1 cup guacamole
1 cup salsa
6 lime wedges
1 can whole green chiles, chopped
Tomatoes, sliced into strips