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home > recipes > meat > california fajitas
* Exported from MasterCook Mac * California Fajitas Recipe By : Delicious Decisions/tpogue@idsonline.com Serving Size : 8 Preparation Time :0:00 Categories : Beef Mexican Southwest Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds flank steak 1/2 cup lime juice -- freshly squeezed 1/3 cup olive oil 1/3 cup tequila 4 cloves garlic -- minced 1 1/4 teaspoons oregano -- dried 3/4 teaspoon cumin -- ground 1/2 teaspoon clove -- ground 12 flour tortilla Monterey jack cheese -- grated scallions -- chopped cilantro -- chopped Salsa 2 green chile peppers -- chopped 6 white or yellow chile peppers -- seeded and chopped 2 large tomato -- chopped 10 ounces stewed red ripe tomatoes 6 tablespoons corn oil 8 cloves garlic -- minced 1 teaspoon oregano 2 teaspoons cilantro -- chopped salt and pepper Slice meat across the grain into thin strips. Combine lime juice, oil, tequila, garlic, and spices. Pour over meat to cover all pieces. Marinate four to eight hours at room temperature, tossing occasionally. Combine salsa ingredients in a quart container. Cover and refrigerate at least eight hours. Grill meat over hot coals, until medium rare. Slice flour tortillas in half, wrap and warm in oven until soft. Place strips of meat into each tortilla, top with salsa, cheese, onions, and cilantro. Roll each fajita, warm in the oven (if desired), and arra nge on a serving platter. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 748 Calories; 42g Fat (52% calories from fat); 51g Protein; 37g Carbohydrate; 87mg Cholesterol; 533mg Sodium NOTES : This requires advance preparation for both the marinated meat and salsa. Extra salsa can be stored in the refrigerator up to two weeks. Delicious Decisions says this recipe makes 48 appetizers and 1 quart of Salsa. _____

California Fajitas


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keyword: california
keyword: fajitas
recipes for meat
recipes by tpogue
Email Address:
(posted June 28, 1995)

* Exported from MasterCook Mac *

California Fajitas

Recipe By : Delicious Decisions/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories :
Beef Mexican
Southwest

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds
flank steak
1/2 cup
lime juice -- freshly squeezed
1/3 cup
olive oil
1/3 cup
tequila
4 cloves
garlic -- minced
1 1/4 teaspoons
oregano -- dried
3/4 teaspoon
cumin -- ground
1/2 teaspoon
clove -- ground
12
flour tortilla
Monterey
jack cheese -- grated
scallions -- chopped
cilantro -- chopped
Salsa
2
green chile peppers -- chopped
6 white or yellow
chile peppers -- seeded and chopped
2 large
tomato -- chopped
10 ounces stewed red
ripe tomatoes
6 tablespoons
corn oil
8 cloves
garlic -- minced
1 teaspoon
oregano
2 teaspoons
cilantro -- chopped
salt and pepper

Slice meat across the
grain into
thin strips. Combine lime juice, oil, tequila, garlic, and spices. Pour over meat to cover all pieces. Marinate four to eight hours at room temperature, tossing occasionally.

Combine salsa ingredients in a quart container. Cover and refrigerate at least eight hours.

Grill meat over hot coals, until medium rare. Slice flour tortillas in half, wrap and warm in oven until soft. Place strips of meat into each tortilla, top with salsa, cheese, onions, and cilantro. Roll each fajita, warm in the oven (if desired), and arra
nge on a serving platter.

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 748 Calories; 42g
Fat (52% calories from fat); 51g Protein; 37g Carbohydrate; 87mg Cholesterol; 533mg Sodium

NOTES : This requires advance preparation for both the marinated meat and
salsa. Extra salsa can be stored in the refrigerator up to two weeks.
Delicious Decisions says this recipe makes 48 appetizers and 1 quart of
Salsa.

_____




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