Macayo Fajitas

Recipe Ingredients

1 tablespoon	15ml	Salt
1/4 tablespoon	3.8ml	White pepper
		Toppings
1/4		Lime - squeezed
1 cup	237ml	Sour cream
3		Fresh garlic - chopped
1 cup	237ml	Guacamole
2 tablespoons	30ml	Vegetable oil
1 cup	237ml	Salsa
6		Lime wedges
1 lb	454g / 16oz	Beef skirt - also known
		Flank steak - (or chicken
		Breast) - sliced into 1/4- by
1		Strips
		Garnishes
1/2 cup	118ml	Olive oil - (or chili oil
		Avocado chunks
1		Whole green chiles - chopped
		Sliced into strips - shredded lettuce
1		Onion - halved chopped

Recipe Instructions

Macayo Fajitas (This basic fajita recipe is from the Johnson family which owns the Macayo chain.)

For marinade, in a large bowl, whisk together salt, pepper, lime, garlic and vegetable oil. Put meat in marinade and set aside for at least one hour.

Heat oven to 200F; set tortillas in for 1 to 3 minutes, to warm. Remove and put in a covered basket.

Heat a large skillet and add olive oil. Add marinated meat and saute until onion becomes translucent.

Place cooked meat in a large bowl or platter and serve with tortillas, toppings and garnishes.

For each fajaita, fill a tortilla with meat and desired amounts of garnishes and toppings and roll up like a burrito.

Serve with refried beans, black beans or Spanish rice. Make 4 to 6 servings.

VARIATIONS: For spicier marinade, add cayenne pepper or crushed dry red chili pepper. Instead of lime juice, try pineapple juice, papaya juice, beer, wine or barbecue sauce.

Cooks note: I like to use tequila, and marinate myself a bit while I'm doing the cooking. It makes it much easier to roll up like a burrito. It is the unrolling that becomes a bit difficult.

Source:
Lucy Moye

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