Subj : Re: Tostadas De Fajita
To   : Dave Drum
From : Ben Collver
Date : Wed Apr 02 2025 10:06:42

  Re: Re: Tostadas De Fajita
  By: Dave Drum to Ben Collver on Wed Apr 02 2025 12:27:00

BC>       Title: Tostadas De Fajita

DD> What flavour fajitas? Ho-made or store bought?

Ho-made beef flavoured fajitas using the recipe below.

DD> What size tortillas?

In the restaurant they offer corn or wheat, which usually appear to be about
6" and 8" respectively.  Whichever size tortillas you prefer!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fajitas
 Categories: Beef, Mexican
      Yield: 4 Servings

  2 1/2 lb Beef skirts; up to 3 lb

MMMMM--------------------------MARINADE-------------------------------
    1/2 c  Olive oil
    1/2 md Onion; minced
      1 ts Sugar
      1 cl Garlic; minced
    1/2 ts Salt
      1 sm Serranno pepper; minced
    1/2 c  Red wine
    1/2 ts Paprika
    1/2 ts Pepper; freshly ground

  Lay meat on cutting board, spread it out to full length, fatty side
  up. Trim loose fat off carefully with a sharp knife, or peel off what
  is possible. Leave some fat to give fajitas more flavor. Pound meat
  with the flat side of a butcher knife or a meat mallet, tenderizing
  the meat. Fajita can be left whole and marinated or you can butterfly
  by laying out lengthwise, slicing almost through it, and spreading
  apart--making a flat piece. Pound to tenderize.

  Heat oil and saute onion, garlic, and pepper until lightly brown--add
  all other ingredients; bring to boil. Reduce heat and simmer for 5 to
  10 minutes. Cool and pour over 2-1/2 to 3 lb of Fajitas; marinate 3
  hours or overnight. Cook fajitas over charcoal grill, basting with
  marinade. Good served with hot chile sauce.

  Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995

MMMMM

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