FIRE HOUSE FAJITAS
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FIRE HOUSE FAJITAS

FIRE HOUSE FAJITAS




      

FIRE HOUSE FAJITAS


FIRE HOUSE FAJITAS Serves 8 Fireman Here is the recipe that I use to make fajitas. I hope you enjoy it! Bill Mc

MARINADE

2 T Oil 3 t Salt, Oregano, Cumin 1 C Lime Juice (lime is best but lemon will work) 1 t Chili Powder, Paprika, Crushed Red Pepper 2 Clove Garlic, minced 3 # Skirt Steak (traditional), Regular Steak or Chicken Breasts (deboned & skinned)

FAJITAS

4 T Cilantro, Dried (optional) 3 C Guacamole (optional) 1 Large Yellow Onion, sliced 1/4 inch thick, then ½ again crosswise 1 C SourCream (optional)(or unflavored yogurt) 2 C Red Peppers, sliced 1/4 inch thick strips 16 Tortillas 6-8 T Oil

PICO DE GALLO

1 C Fresh Cilantro, chopped (or to taste) 2 Clove Garlic, minced 4 Green Onions, chopped (spring onions) 2-3 Jalapenos, minced (to taste) 4 Large Tomatoes, chopped 1 T Salt

DIRECTIONS

Combine marinade ingredients in a large glass baking dish mixing thoroughly. I like garlic so I double the amount called for above. Peel the fatty membrane from both sides of the skirt steak or skinned chicken. Add meat to marinade. Chicken 2 hours, beef 8 hrs or longer if you are dealing with tough meat, turning occasionally. Just before beginning to cook, combine all of the ingredients for the Pico De Gallo in a small serving bowl and set aside. “Fresh is best!” Grill the meat until it is cooked slightly less than the way you like. After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 3-4 inches long and no more than a 1/4 inch thick. Using a large frying pan (I use a wok) saute the onions, peppers in the oil. Add the meat to the vegetable mixture about 5 mins before vegetables are done. Stir well. Notes: Skirt steak is the diaphragm muscle and is like flank steak, somewhat tough and with a very stringy texture. It is covered on both sides with a fatty membrane that must be removed or the meat will be very tough. The key to good fajitas is the proper removal of this membrane and requires a very sharp knife. Fresh squeezed lime juice is best. But bottled will do. Lemon juice should only be used in a pinch.

GUACAMOLE Makes approximately 3 cups

3 Avocados (firm to soft) 1 Med Yellow Onion (minced fine) 10oz Can Peeled Tomatoes (chopped) ½ C Hot Picante Sauce (to taste) 3 T Lemon Juice 1 T Garlic Powder 2 T Oil 1-2 t Salt (to taste)

DIRECTIONS

Combine ingredients in a large bowl mixing thoroughly. I use a potato masher to mix the ingredients. Mix fresh as guacamole will turn brown when exposed to air for a while. Though this does not harm the guacamole it is unappealing. Do NOT use aluminum to mix in or with. You must use either glass, stainless steel or plastic. The above quantities are approximate and should be handled as such. Taste often using a chip. One of the perks of being the cook.

Submitted by Bill Mclaughlin

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