Maria's Fajitas Recipe - Cooking Index
Maria's Fajitas Recipe - Cooking Index
| 10 lbs | 4540g / 160oz | Beef, top sirloin |
| 1 cup | 237ml | Silver tequila |
| 1/4 cup | 59ml | Lime juice |
| 1/4 cup | 59ml | Soy sauce |
| 2 tablespoons | 30ml | Tabasco brand Pepper Sauce |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| 3 lbs | 1362g / 48oz | Green peppers - cut into strips, |
| And divided | ||
| 3 lbs | 1362g / 48oz | Onion - sliced, divided |
| 3 lbs | 1362g / 48oz | Tomatoes - cut into chunks |
| Vegetable oil - divided | ||
| Pico De Gallo | ||
| 1 cup | 146g / 5.1oz | Chopped fresh New Mexican green chiles |
| 1 cup | 237ml | Copped jalapeño peppers |
| 1 cup | 62g / 2.2oz | Chopped tomatoes |
| 1 cup | 62g / 2.2oz | Chopped onions |
| 2 tablespoons | 30ml | Tabasco brand Pepper Sauce |
| Finely-minced garlic - to taste | ||
| Guacamole | ||
| 6 | Ripe California avocados | |
| 1/2 cup | 73g / 2.6oz | Chopped fresh green chili pepper |
| 1/3 cup | 20g / 0.7oz | Finely-chopped onion |
| 1 tablespoon | 15ml | Lemon juice |
| 1 teaspoon | 5ml | Garlic powder |
| Salt - to taste | ||
| Tabasco brand Pepper Sauce - to taste |
Trim beef and cut into 1/4- to 1/2-inch steaks.
Mix together tequila, lime juice, soy sauce, 2 tablespoons Tabasco brand Pepper Sauce and black pepper. Cover beef with marinade mixture. Cover and refrigerate 24 hours, turning occasionally.
Drain steaks. Char-grill steaks to rare. Cut into 1/4- by 3-inch strips.
For each entree serving, saute 2 ounces each of green pepper, onion and tomato in 1 ounce oil for 2 to 3 minutes. Add 6 ounces beef strips and saute 2 to 3 minutes more. Pour ingredients onto pre-heated (450 degrees) cast-iron fajita pan and serve sizzling. Serve with flour tortillas, Pico-de-Gallo and Guacamole. Serve one entree as appetizer for two.
For Pico-de-Gallo: Mix all ingredients by hand and let stand for 1 hour refrigerated. Store refrigerated and serve chilled.
For Guacamole: Peel and pit avocados; mash pulp with fork, leaving chunky texture. Stir in chili pepper, onion, lemon juice, garlic powder, salt and Tabasco brand Pepper Sauce. Cover. Refrigerate. Serve chilled.
This recipe yields 24 servings.
Source:
Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.