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FAJITAS 1 Tbsp. minced garlic 3/4 c. lime juice 2 1/2 lb. beef skirt steak or top sirloin 12 flour tortillas salad oil salt Pico de Gallo: 6 plum tomatoes, peeled and chopped 1 medium onion, chopped fine 2 jalapeno peppers or 1 can chopped chilies 1/4 c.chopped fresh cilantro 1 tsp. salt Guacamole: 3 ripe avocados 1/2 medium onion, chopped fine 3 Tbsp. lemon juice 1 tsp. salt 1/4 tsp. pepper In shallow glass dish, combine garlic and lime juice. Add meat; cover and marinate at room temperature at least 30 minutes. Or refrigerate overnight; bring to room temperature before cooking. Preheat grill or broiler. Place meat on rack or pan; brush with marinade and sprinkle with salt. Grill 3 to 4 minutes per side for medium rare. Slice and serve on tortillas with Pico de Gallo and Guacamole. Pico de Gallo: In medium bowl, combine all ingredients. Makes 3 1/2 cups. Guacamole: In medium bowl, mash together all ingredi- ents. Makes 2 1/2 cups. A yummy Mexican main dish. Serve with refried beans. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |