Fajitas are marinated skirt steak. This is the diaphragm muscle in the cow. Anything else is NOT a true fajita. Marinate skirt steak in enough salad dressing to cover meat, for a full 24 Hours, NOT LESS! grill steak over charcoal (mesquite is best) slice steak with the grain into thin strips warm tortilla (works great to wrap in Saran wrap and heat in microwave) spread some beans down center of tortilla, add some meat, top with other condiments, roll into a tube and enjoy. Not bad, but if you live in a part of the country where you can get "real" Mexican food products, you can marinate the meat in something called "mojo criollo". This comes in bottles and consists of oil, vinegar and an assortment of other spices. Its specifically for this kind of use. Its available in most Supermarkets around here. Toms recipe mentions a couple of important points: 1) Marinate the meat overnight at least. It makes a big difference. You can also do this with skinless, boneless chicken breasts. 2) Slice the meat *after* cooking, not before. The pre-cut beef and chicken products "for fajitas" you see some places just dont come up to snuff. AT986@FREENET.CARLETON.CA (WARD TOMLINSON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 4|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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