Macayo Fajitas

---------- Recipe via Meal-Master (tm) v8.04

Title: Macayo Fajitas
Categories: Mexican, Sauces, Appetizers
Yield: 6 servings

1 tb Salt
1/4 tb White pepper

-------------------------TOPPINGS-------------------------
1/4 Lime, squeezed
1 c Sour cream
3 Cloves fresh garlic, chopped
1 c Guacamole
2 tb Vegetable oil
1 c Salsa
6 Lime wedges
1 lb Beef skirt, also known
-As flank steak (or chicken
Breast), sliced into 1/4- by
3-Inch long strips

-------------------------GARNISHES-------------------------
1/2 c Olive oil (or chili oil,
For spicier taste)
-Avocado chunks
1 cn Whole green chiles, Chopped
-tomatoes
Sliced into strips
-Shredded lettuce
1 lg Whole onion, halved Chopped
-jalapenos

Macayo Fajitas

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

and sliced Chopped fresh
cilantro

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 200 degrees; 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 transluscent.

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.

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