Subject: Fajitas
From: Unicorn (unicorn@indenial.com)
Date: Thu Oct 11 2001 - 16:08:00 EDT
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F O O D F U N N Y
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We haven't tested the ol' World Wide Recipes Groan-O-Meter in a long
time. Thanks to reader Amy Buono for this one:
A mechanic who worked out of his home had a dog named Mace. Mace had
a bad habit of eating all the grass in the mechanic's lawn, so the
mechanic had to keep Mace inside. The grass eventually became
overgrown. One day the mechanic was working on a car in his back yard
and dropped his wrench, losing it in the tall grass. He couldn't find
it for the life of him so decided to call it a day. That night Mace
escaped from the house and ate all the grass in the back yard. The
next morning the mechanic went outside and saw his wrench glinting in
the sunlight. Realizing what had happened he looked up the heavens
and proclaimed, "A grazing Mace, how sweet the hound that saved a
wrench for me!"
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T O D A Y ' S R E C I P E
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This is one of those dishes that people assume to be of Mexican
origin, but I'll wager that the only place fajitas are served south of
the border is in American-style restaurants. They are usually offered
with either beef or chicken, and I have included instructions for
both here.
Fajitas
For the marinade:
1/2 cup (125 ml) lime juice
1/4 cup (60 ml) olive oil
2 - 4 cloves garlic, finely chopped
1 Tbs (15 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
2 lbs (900 g) beef skirt or flank steak
or 2 lbs (900 g) skinless, boneless chicken breasts
8 - 12 flour tortillas
2 Tbs (30 ml) olive oil
2 - 3 red and/or green bell peppers (capsicum),
seeded and cut into thin strips
2 - 3 medium onions, cut into thin rings
Garnishes:
Grated Cheddar cheese
Sour cream
Pico de gallo (from Monday's recipe)
Guacamole
Whisk together the marinade ingredients in a large bowl. Cut the meat
into thin strips and toss with the marinade. Marinate refrigerated
for 1 to 2 hours, or 15 to 20 minutes at room temperature. Wrap the
tortillas in aluminum foil and heat in a 350F (180C) oven for 15
minutes. Heat the oil in a large skillet over high heat and saute the
peppers and onions for 5 minutes. Drain the meat and discard the
marinade. Add to the skillet and saute until done; well-done for
chicken and medium-rare for beef. Transfer the meat mixture to a
serving platter and serve with tortillas and garnishes. To eat, place
some of the meat mixture on a tortilla, top with the garnishes and
roll up. Serves 4 to 6.
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