FAJITAS

 

Contributed by:       Pepe and Linda Dinnocenzo

 

Ingredients:

 

4 lbs of boneless chicken breast or beef (flank steak)

2 red onions, cut into rings

green peppers, sliced

floured tortillas (see recipe for tortillas)

 

Meat Marinade

½ cup soy sauce

½ cup light cooking oil (not olive oil)

½ cup wine vinegar

½ tsp garlic powder

½ tsp salt

1 tbsp lemon pepper

 

Directions:

 

Marinate meat for 12 – 24 hours.  Grill over coals – 10 minutes per side is usually enough.  Slice meat against grain into thin strips.  Sauté red onions and green peppers in oil.  When nearly cooked, add the meat and cook several minutes.  Serve on a hot steak platter with flour tortillas and condiments.

 

Condiments                                                            Pico de Gallo (beak of a rooster)

sour cream                                                               2 chopped tomatoes

diced jalepeño peppers                                              1 medium onion, chopped

sliced black olives                                                      2 tbsp lemon juice

shredded Monterey Jack cheese                                  2 tbsp oil

taco sauce                                                                 2 tbsp dry minced onion

guacamole                                                                2 tbsp cilantro (coriander)

                                                                                Mix, cover and refrigerate until needed