Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Verde Valley Fajitas
1 (1 1/2 to 2 pound) skirt steak or lean flank
steak, or 6 chicken breast halves, boned
and skinned
Marinade
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons chopped scallions
1 clove garlic, minced
1 teaspoon coarsely ground black pepper
1 teaspoon celery salt
1 teaspoon jalapeņo juice (optional)
Fajitas
Warm flour tortillas
Garnishes: salsa, refried beans, guacamole, grilled
sliced onions, grated cheese, chili con queso
Remove all fat from the steak and wipe the meat with paper towels. Combine the marinade ingredients and mix well. Place the steak and the marinade in a shallow dish. Let stand at cool room temperature or in the refrigerator for at least 6 hours, turning frequently. Drain off the liquid.
Broil over hot coals to the desired degree of doneness. Cut the steak diagonally in thin slices.
Provide guests with warm tortillas, sliced steak and bowls of garnishes to make their favorite rolled and stuffed fajitas.
