Fajitas

Posted by soccermom at recipegoldmine.com April 30, 2001

I got this recipe from a friend of mine from Texas. He always made the best fajitas when he lived here. (He moved back to Texas several years ago.) Sorry, but it does have to sit overnight...

2 small bottles Worcestershire sauce
1/4 cup garlic powder
1/4 cup ground black pepper
Juice of 5 limes
2 cups vegetable oil
1/4 cup cumin
2 1/2 pounds chicken or beef
2 yellow onions, sliced

Mix marinade ingredients, then add meat and onions. Chill overnight.

Cook on grill. Slice in strips. Squeeze lime over hot meat. Serve with warm tortillas.

Pico de Gallo (serve with fajitas)
1/2 cup chopped green onion
1 serrano pepper
1/2 tablespoon corn oil
1 (5 ounce) can Ro-Tel
1 fresh tomato, chopped
1 large lemon
Salt and pepper
6 sprigs cilantro

Mix and chill one hour before serving.

Fajitas

You can make fajitas like those at your favorite Mexican restaurant - and they're easy to prepare. A long marinating time fills the meat with flavor; then you cook the meat quickly, heap bowls with your favorite fixings, such as cheese, lettuce, guacamole, onions and whatever else you like.

2 pounds meat of your choice
1/4 cup vegetable oil
1/4 cup vinegar
4 cloves garlic
1 fresh jalapeño pepper, seeded and chopped
2 tablespoons fresh oregano (or 2 teaspoons dried)
2 teaspoons seasoned salt
1 teaspoon ground cumin
Mexican fixings and flour tortillas

Mix all ingredients together. Marinate 2 to 24 hours in refrigerator.

When ready to fix fajitas, drain meat. Sauté at medium to medium-high heat in a large skillet until hot.

Serve warm with Mexican fixings of your choice and flour tortillas.

Serves 6 to 8.