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Name: Tortugas Fajita - Austin, Texas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 tb Garlic, Minced; 1/2 c Fresh Cilantro, chopped; 1 ts Garlic, minced; 2 Scallions,; PICO DE GALLO; 2 c Grated Cheese; 16 Flour/Whole Wheat Tortillas; 2 tb Vegetable oil; 3 lb Skirt Steak; Lime juice; 2 Large Yellow Onions; 1 tb Black Pepper ground; 2 Large Tomatoes, chopped

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INGREDIENTS

2 tb Garlic, Minced
1/2 c Fresh Cilantro, chopped
1 ts Garlic, minced
2 Scallions,
PICO DE GALLO
2 c Grated Cheese
16 Flour/Whole Wheat Tortillas
2 tb Vegetable oil
3 lb Skirt Steak
Lime juice
2 Large Yellow Onions
1 tb Black Pepper ; ground
2 Large Tomatoes, chopped

Servings

INSTRUCTIONS

<1> Combine marinade ingredients in a large glass baking dish. <2> Peel the fatty membrane from both sides of the skirt Steak. This requires a very sharp knife. Add meat to marinade and marinate for at least 4 hours, preferably overnight. Keep it in the fridge if you marinate overnight. <3> Make the PICO DE GALLO: combine all of the ingredients in a small serving bowl. <4> Slice the yellow onions into 1/4" slices, and cut each slice into a semicircle. Grill the meat until it is cooked slightly less than the way you like it. Meanwhile, saute the onions in th eoil until they are soft. Use a large frying pan that will have enough room for the meat later. <5> After removing the meat from the grill, slice it into strips that are cut acrosss the grain. The strips should be 3-4 inches long and 1/4 inch thick. Add the strips to the onions in the pan, and fry for another minute or two. <6> Place on the table the pan full of meat, the bowl of pico de gallo, a basket with the tortillas, a bowl with the guacamole, and a bowl with the grated cheese. You amy wish to provide picante sauce in addition. <7> Each person makes their own fajita by taking a tortilla, spooning some of the meat onto it, then adding their choice of each of the other ingredients in whatever combination they want. TIME : 45 mins preparation, several hours marinatying, 10 minutes cooking.

NOTES

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Tortugas Fajita - Austin, Texas

2 tb Garlic, Minced
1/2 c Fresh Cilantro, chopped
1 ts Garlic, minced
2 Scallions,
 PICO DE GALLO
2 c Grated Cheese
16 Flour/Whole Wheat Tortillas
2 tb Vegetable oil
3 lb Skirt Steak
 Lime juice
2 Large Yellow Onions
1 tb Black Pepper ground
2 Large Tomatoes, chopped

<1> Combine marinade ingredients in a large glass baking dish.    <2> Peel the fatty membrane from both sides of the skirt Steak. This  requires a very sharp knife.  Add meat to marinade and marinate for at  least 4 hours, preferably overnight. Keep it in the fridge if you marinate  overnight.    <3> Make the PICO DE GALLO: combine all of the ingredients in a small  serving bowl.    <4> Slice the yellow onions into 1/4" slices, and cut each slice into a  semicircle.  Grill the meat until it is cooked slightly less than the way  you like it. Meanwhile, saute the onions in th eoil until they are soft.  Use a large frying pan that will have enough room for the meat later.    <5> After removing the meat from the grill, slice it into strips that are  cut acrosss the grain.  The strips should be 3-4 inches long and 1/4 inch  thick. Add the strips to the onions in the pan, and fry for another minute  or two.    <6> Place on the table the pan full of meat, the bowl of pico de gallo, a  basket with the tortillas, a bowl with the guacamole, and a bowl with the  grated cheese. You amy wish to provide picante sauce in addition.    <7> Each person makes their own fajita by taking a tortilla, spooning  some of the meat onto it, then adding their choice of each of the other  ingredients in whatever combination they want.    TIME : 45 mins preparation, several hours marinatying, 10 minutes cooking.

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Nutrition

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Serving Size: 1 Serving (302g)
Recipe Makes: 8 Servings

Calories: 171
Calories from Fat: 106 (62%)

Amt Per Serving		% DV

	Total Fat 11.8g	16 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 1.7g
Cholesterol 22.6mg		7 %
Sodium 700.4mg		24 %
Potassium 335.4mg		9 %
Total Carbohydrate 10.9g		3 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 9g
Protein 6.8g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 171

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