The Melting Pot 2.0/The Melting Pot 2.0.iso/food/barbe/fajitas0.2

Text File | 1995-09-28 | 30KB | 827 lines

Newsgroups: rec.food.recipes
From: [e-mail] (Ward Tomlinson)
Subject: COLLECTION: Fajitas
Message-ID: <[e-mail]>
Reply-To: [e-mail] (Ward Tomlinson)
Organization: The National Capital FreeNet
Date: Thu, 23 Jun 1994 20:05:50 GMT


FAJITAS COLLECTION,  2nd edition

Here is my second version of the Fajitas collection, boasting 18
recipes from the wonderfully elaborate to the divinely simple!

Bon appetite all,
Ward Tomlinson
[e-mail]

Contents:
FAJITAS 1    Winged Fajitas (chicken)
FAJITAS 2    skirt steak
FAJITAS 3    from USENET cookbook
FAJITAS 4    CHICKEN FAJITAS + pico de Gallo
FAJITAS 5    Shrimp Fajitas
FAJITAS 6    Steak and Italian dressing
FAJITAS 7    beef/chicken in lime juice
FAJITAS 8    Real Tex-Mex Fajitas
FAJITAS 9    Fajitas on the Grill
FAJITAS 10   Winter Fajitas
FAJITAS 11   BEEF FAJITAs
FAJITAS 12   VEGGIE FAJITAS
FAJITAS 13   steak or chicken
FAJITAS 14   Fajitas Ramen salad
FAJITAS 15   CHICKEN FAJITAS
FAJITAS 16   Texas Style Fajitas
FAJITAS 17   Grilled Beef Fajitas, Vietnamese Style
FAJITAS 18   Grilled Fish Fajitas + salsa + guac


--------- FAJITAS 1   Winged Fajitas (chicken)

Well, I wing my fajitas every time I do them, but here's a guess at
the measurements.

2 Tablespoons oil
1 1/2 lbs boneless, skinless chicken breasts and thighs cut in thin
slices
1 large onion, cut in slivers from pole to pole
1 green bell pepper, cut in slivers pole to pole
1 red bell pepper, cut (you guess it) in slivers pole to pole
4 cloves garlic, finely chopped
2 Tablespoons chili powder
3 teaspoons ground cumin
1 teaspoon black pepper
ground red pepper (to taste)
salt (to taste)
flour tortillas

In a large wok, warm the oil.  Cook the chicken slices until done,
stir regularly.  Add everything except tortillas.  Mix well.  Cook
covered.  Stir every few minutes.  It's done when the peppers are
tender and the vegetables are starting to get browned in spots.
Serve with warmed flour tortillas.  (I warm them individually in the
microwave for 20 secs.)

Additional toppings for the fajitas can include salsa, sour cream,
avacados, and tomatos.  To me cheese is a sacrilege; but, to each his
own.

NOTE:  My grocer carries "fajita tortillas".  These are smaller and
thicker than ones I would use for burritos.  They hold up much better
with the fajita filling.

NOTE 2:  If tortillas are not handy, use pita halves.  They work
great.

- Jeff
[e-mail]



--------- FAJITAS 2 (skirt steak))

Fajitas are marinated skirt steak. This is the diaphragm muscle in
the cow. Anything else is NOT a true fajita.

INGREDIENTS
1 skirt steak for each 4 people ( this is the diaphragm muscle) Kraft
Zesty Italian Salad Dressing.

Flour tortillas
Refried beans
Guacamole
Grated cheddar cheese
diced tomatoes
Salsa

Marinate skirt steak in enough salad dressing to cover meat, for a
full 24 Hours, NOT LESS!

grill steak over charcoal (mesquite is best)

slice steak with the grain into thin strips

warm tortilla (works great to wrap in Saran wrap and heat in
microwave) spread some beans down center of tortilla, add some meat,
top with other condiments, roll into a tube and enjoy.


Not bad, but if you live in a part of the country where you can get
"real" Mexican food products, you can marinate the meat in something
called "mojo criollo". This comes in bottles and consists of oil,
vinegar and an assortment of other spices. It's specifically for this
kind of use. It's available in most Supermarkets around here.

Tom's recipe mentions a couple of important points:
1) Marinate the meat overnight at least. It makes a big difference.
You can also do this with skinless, boneless chicken breasts.

2) Slice the meat *after* cooking, not before. The pre-cut beef and
chicken products "for fajitas" you see some places just don't come up
to snuff.


--------- FAJITAS 3:  (from USENET cookbook)

Fajitas originated in Texas as a way to make cheap meat
palatable.  Unfortunately, it was too successful. It is
still palatable, but because the word is out that fajitas
are so delicious, the meat isn't cheap any more. Because
this is not a traditional Mexican dish but a recent inven-
tion of Mexican immigrants, there is no fixed formula for
it. Many different Kinds of marinade are used; this one is
adapted from a recipe given to a friend over the phone by
Tortuga's in Austin, Texas.

INGREDIENTS (serves 8)
     3 lb      skirt steak
     2         large yellow onions
     2 Tbsp    vegetable oil
     16        flour or whole-wheat tortillas
     2 cups    grated cheese
     3 cups    guacamole
      MARINADE
     1 cup     lime juice
     1 Tbsp    ground black pepper
     2 Tbsp    garlic, minced
      PICO DE GALLO
     1/2 cup   fresh cilantro, chopped
     2         scallions, chopped (green onions)
     2         large tomatoes, chopped
     1 tsp     garlic, minced

PROCEDURE
  (1)  Combine marinade ingredients in a large glass baking dish.

          (2)  Peel the fatty membrane from both sides of the
       skirt Steak. This requires a very sharp knife. Add
       meat to marinade and marinate for at least 4
       hours, preferably overnight. Keep it in the refri-
       gerator if you marinate overnight.

          (3)  Make the pico de gallo: combine all of the
       ingredients in a small serving bowl.

          (4)  Slice the yellow onions into 1/4-inch slices, and
       cut each slice into a semicircle. Grill the meat
       until  it is cooked slightly less than the way you
       like it. Meanwhile, saute' the onions in the oil
       until they are soft. Use a large frying pan that
       will have enough room for the meat later.

          (5)  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 1/4 inch
       thick. Add the strips to the onions in the pan,
       and fry for another minute or two.

          (6)  Place on the table the pan full of meat, the bowl
       of pico de gallo, a basket with the tortillas, a
       bowl with the guacamole, and a bowl with the
       grated cheese. You may wish to provide picante
       sauce in addition.

          (7)  Each person makes their own fajita by taking a tor-
       tilla, spooning some of the meat onto it, then
       adding their choice of each of the other ingredients
       in whatever combination they want.

NOTES
     Skirt steak is somewhat 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.

     Fresh-squeezed lime juice is best, but bottled will do.

     Some people from out of state choose to put sour cream on
     their fajitas.

 Time: 45 minutes preparation, several hours marinating,
10 minutes cooking.  Precision: no need to measure.

From: [e-mail]
Organization: Texas Instruments



--------- FAJITAS 4:   CHICKEN FAJITAS

Prep: 10 Min.   Marinade: 1 Hour   Cook: 10 to 15 Minutes
Serves: 6


1 1/2 lbs. skinless, boneless chicken breasts
  1/4 cup  bottled taco sauce (Tabasco or the like)
    3 tbs  lime juice (best if real limes used)
    3 tbs  tequila
    2 ea   jalapeno peppers, seeded and minced
    1 ea   crushed dried habanero
    2 ea   garlic cloves, minced
    1 tsp  salt
  1/2 tsp  ground cumin
   12 ea   flour tortillas
           Salsa                       \
           Guacamole                    \
           shredded lettuce              \ as accompaniment
           sour cream                    /
           shredded cheese              /
           Pico de Gallo               /


           Rinse chicken breasts and pat dry.  Trim off any fat or
gristle.  In a large bowl, combine taco sauce, lime juice, tequila,
jalapenos, garlic, salt, and cumin.  Add chicken and toss to coat.
Cover and marinate, tossing occasionally, 1 to 2 hours at room
temperature, or up to 12 hours refrigerated.

           Prepare a hot fire.  Set chicken on an oiled grill 4 to
6 inches from heat.  Grill, turning and basting with marinade
several times, until chicken is white throughout but still moist,
8 to 10 minutes.  Let stand 3 to 5 minutes before cutting or tearing
into large strips.

           While chicken is standing, heat tortillas directly on
grill for 20 to 30 seconds per side, or wrap in foil in 2 packages,
6 tortillas to a package, and warm, turning several times, 3 to 5
minutes.

           To serve, put chicken strips on tortillas.  Top with
salsa, guacamole, shredded lettuce, and sour cream.  Roll up and
eat.

Serving Suggestions: Serve with "Black Bean Salad" and top shelf
                     margaritas!

Enjoy!


FAJITAS 5: Shrimp Fajitas

None of the recipes I've tried seemed worth posting, until this
one.  It's so darned good, I had to share it.

1 pound shrimp, shelled
1 cup lightly packed chopped cilantro
1 clove garlic, pressed
1/3 cup lime juice
4-6 flour tortillas
1 Tbsp vegetable oil
2 green bell peppers, sliced
1 onion, sliced
1/2 cup plain non-fat yogurt
green salsa (optional)

Marinate shrimp in lime juice with garlic and cilantro for 20
minutes at room temperature.  Warm tortillas in foil in oven.
Heat oil in skillet and saute bell peppers and onions for 10
minutes, stirring occasionally.  Take vegetables out and put
shrimp with juice in.  Cook on high heat about 3 minutes until
done (cut to test, should be opaque in center).  Put vegetables
back in pan, warm them up, add yogurt.  Place mixture on flour
tortillas, roll them up, and top with salsa.

This recipe came from a cookbook which I think was entitled
"Light & Lively" by Sunset...something like that.  As you can
see, it is a low-fat as well as nutritious meal.  Yum yum!

[e-mail] (Lisa Petersen)
School of Ocean and Earth Science and Technology


--------- FAJITAS 6  Steak and Italian dressing

I have a very easy recipe that I use (I think I got it from the back
of the tortilla package).

Marinate strips of steak and or chicken in Italian Dressing for a
couple of hours.  (I have marinated over night)

Cook meat in hot skillet in a little bit of oil.  Add green pepper,
red pepper and onions (that have been sliced).  Add the rest of
marinade to the skillet and cook until the veg. are tender and the
meat is done. You can season with garlic, but I find the seasoning in
the dressing to be fine.

Serve on warmed tortillas with chopped lettuce, tomatoes and sour
cream.

YUMMY! and its real easy.


Angie
[e-mail]


--------- FAJITAS 7 beef/chicken in lime juice

  LIME JUICE is our basic fajitas recipe.  Marinate the beef or
chicken  in lots of lime juice, at least a few hours.  Then we grill
(if it's a fillet) or saute (if it's strips or raining), sauteeing
usually with cumin.

To serve:  my husband prefers plain meat with some fresh coriander
leaves added as he wraps in tortillas.  I want more vegies so I
usually sautee onions and peppers, usually with lots of cumin and
some garlic, but the  spices varies.  I also eat the fajitas with the
fresh coriander, yogurt,  and maybe chopped tomatoes or some salsa.

The fresh coriander is essential for us.


  Aiko Pinkoski           Epoch Systems, Inc.
  [e-mail]          8 Technology Drive
  uunet!epochsys!aiko     Westborough, MA  011581
                          [phone] ext. 307


--------- FAJITAS 8:  Real Tex-Mex Fajitas

This is a fajita recipe by one of my dad's college buddies, Abel
Garcia, a native Texan.  The quantities are party-sized.

10 lbs. fajitas (flank or skirt steak)
4 lemons or limes plus rinds
1 can beer or wine
1 6oz can pineapple juice
2 tbsp vinegar
2 tbsp tenderizer
2 sweet onions, sliced (not diced)
8 cloves garlic, minced
1 tsp lemon pepper
1 tsp cumin
1/2 tsp oregano
1 tsp black pepper

Mix all the ingredients of the marinade together, then trim the meat.
Marinade the meat overnight (we put it in big ziplock bags) in the
refrigerator.

Cook over a hot fire on the grill til medium.  Grill the onions too,
if you like (fresh sliced bell peppers are also good).  Have the
buffet ready when you start grilling the meat:  tortillas, diced
tomatoes and onions, refried beans, guacamole, sour cream, grated
cheese, pico de gallo, salsa, etc.  While the meat is still hot  off
the grill, slice it into strips and serve.


Laura Wallace

WallLau@iitvax
[e-mail]
[e-mail]


------------FAJITAS  9   Fajitas on the Grill
from the "El Paso Chili Company's Texas Border Cookbook"
by Park and Norma Kerr

Here is a grand mixed fajitaparrilla ("grill"~skirt steak, lobster,
chicken, and shrimp--a real party. On simpler occasions we halve the
marinade and use just one or two of the main components.      Two
practical notes: The live lobsters can be replaced with 4 defrosted
frozen lobster tails, slightly undercooked according to the
directions on the package. And, although some grill manufacturers
warn against heavy basting, Park has always just dumped all the
remaining marinade over the fajitas on the grill (the fuming cloud of
steam and smoke is full of flavor) and he reports it has not harmed
his grill.

2 1/4 pounds (2 or 3 pieces) skirt steak
1 1/2 pounds boneless, skinless chicken breasts, halved
      and trimmed of fat and connective tissue
1 pound (about 18) large shrimp, shelled and deveined
2 live lobsters (about 1 1/2 pounds each)

2 Tbsp plus 1 tsp salt
2 cups tomato-based bottled hot salsa
1 cup chopped red onion
1 cup packed fresh cilantro (stems may be used)
4 fresh jalapeno chiles, stemmed and chopped
1/4 C gold tequila
1/4 C fresh lime juice
1 cup amber beer, such as Dos Equis

24 6-inch flour tortillas, warmed
Pico de Gallo
Guacamole

     Bring a very large pot of water to a boil. Stir in 2 tablespoons
salt, add the lobsters, and cook them, stirring once or twice, for 10
minutes. The lobsters' tails, when straightened, should snap back in
place,  and the lobster meat should be almost fully cooked. Cool the
lobsters to  room temperature in a colander. Crack open the claws and
body shell and  remove the lobster meat in pieces as large as
possible. The lobsters can be cooked up to 1 day in advance. Wrap the
meat and refrigerate it.      In a food processor, working in batches
if necessary, puree together the salsa, red onions, cilantro,
jalapenos, tequila, lime juice, and 1 teaspoon salt. Stir in the
beer. In two or three shallow nonreactive dishes, combine the lobster
meat, skirt steaks, chicken breasts, and shrimp with the marinade.
Cover and let them stand at room temperature, stirring once or twice,
for 2 hours. Thread the shrimp on skewers.

     Preheat a gas grill (medium-high) or light a charcoal fire and
let it burn down until the coals are evenly white. Position the rack
about 6 inches from the heat source. Lay the skirt steaks on the
grill and spoon half the will be steam and smoke), and cover the
grill. Cook another 7 minutes,turning the chicken breasts, lobster
meat, and shrimp at the halfway point,

     Transfer the steaks and chicken breasts to a cutting board, tent
them with foil, and let them rest 10 minutes. Keep the shrimp warm.
Slice the lobster nd serve immediately, accompanied by the warmed
tortillas, pico de gallo, and guacamole.

-----------FAJITAS 10  Winter Fajitas
from the "El Paso Chili Company's Texas Border Cookbook"
by Park and Norma Kerr

These indoor fajitas are for the dead of winter, when the grill is
buried under a snowdrift, or for any time, really, when you just
don't  want to cook outdoors. This marinade is slightly different
from the  one we use for our grilled fajitas (above), it boosts the
flavor with  chipotles and liquid smoke flavoring to make up for the
lack of an  open flame. Cook these in one or two heavy cast-iron
skillets or  on a large ridged cast-iron grill pan that will fit
across two burners.  (Those cute little fajita skillets that come
with a wood or wicker  holder are useless for cooking on, but two or
three can be preheated  and used as serving pieces.) Be sure to turn
off the smoke alarm before  setting out to make this recipe.

2 l/2 to 3 pounds skirt steak, cut into -inch sections
Nonstick cooking spray
1 large onion (about 1 pound), peeled, halved, and cut
    into thin slices
2 large heavy sweet red peppers, stemmed, cored, and cut
     into julienne strips
1/2 teaspoon salt
1 cup tomato-based bottled hot salsa
1/2 C chopped red onion
1/2 C packed fresh cilantro (stems can be used)
1/4 cup olive oil
3 chipotles adobado, with clinging sauce
2 Tbsp tequila
2 Tbsp fresh lime juice
1 Tbsp liquid hickory smoke flavoring
1/2 C amber beer, such as Dos Equis

18 6-inch flour tortillas, warmed
Pico de Gallo
Guacamole

note: "chipotles abobabo" are pickled peppers in tomato sauce

     In a food processor, puree the salsa, red onions, cilantro, 2
tablespoons of  the olive oil, the chipotles, tequila, lime juice,
and liquid smoke. Stir  in the beer. In a shallow nonreactive dish,
pour the marinade over the  skirt steak and let it stand at room
temperature, covered, turning it  once or twice, for 2 hours.
     Heat one or two heavy cast-iron skillets or a cast-iron stove-
top grill  pan over medium-high heat. When they are very hot, lightly
coat the skillets with nonstick cooking spray. Letting the excess
marinade drip off, and working in batches if necessary, place the
meat in the skillets. Cook, turning once or twice, until browned on
the outside and medium-rare inside, 4 to S minutes per side. Transfer
the meat to a cutting board and let it rest for 10 minutes.
    Meanwhile, in a large heavy skillet over medium heat, warm the
remaining 2 tablespoons of olive oil. Stir in the onions and sweet
red  peppers, season with salt, and cook, covered, stirring once or
twice, for 8 minutes.
    Cut the meat, across the grain and at a slight angle, into thin
slices. Add the meat and any juices from the cutting board to the
skillet with the onions and peppers. Raise the heat to high and cook
uncovered, tossing and stirring, until the meat is heated through and
the onions and peppers are lightly browned, about 5 minutes. Transfer
to heated fajita pans or a large heated platter and serve
immediately, accompanied by warmed tortillas, pico de gallo, and
guacamole.


----------FAJITAS 11     BEEF FAJITAs

Ingredients:

Beef skirt steaks (you may have to ask the butcher for these outside
the  Southwest; they are inexpensive and readily available in the
prime fajita areas  of the country such as Texas) [Note that you can
use flank steak if forced to but it just doesn't taste the same.]

Flour tortillas

For the meat marinade:

Olive or other vegetable oil as preferred and about an equal amount
of fresh lime juice (or a combination lime juice and white vinegar);
salt; pepper to taste; minced garlic or garlic powder

Accompaniments:

salsa, raw sliced onions, shredded mild cheese, diced tomatoes,
shredded lettuce, sour cream, etc.

First, marinate the skirt steaks in the oil/lime juice mixture as
described above. Overnight in the refrigerator works well using a
ziploc bag.  The amount of marinade depends on the amount of meat.
[The lime juice imparts an incredibly sweet and fresh taste to the
meat; you will love the effect.]

Prepare your accompaniments and have them ready for guests to use
according to their own preferences.  Some people fry onions (instead
of using them raw) and others cook some green pepper as
accompaniments.  I personally think that this detracts from a simple
fresh taste, but hey this is food, not medicine...

Grill the fajitas outside (over wood charcoal if you can get it)--
over a medium hot fire this will require about 10 minutes a side.
After grilling, allow the skirt steaks to sit for a couple of
minutes, then slice across the grain in relatively thin slices.

Warm the flour torillas slightly (microwave will do nicely if you
aren't a purist).

Allow people to assemble the fajitas themselves:  slices of meat
rolled in the torillas together with accompaniments of their choice.
You may also want to have some hot pepper sauce and cilantro also at
the ready.


This is a "can't lose" company dish; the meat when re-heated tastes
good as left-overs as well.

Michael Karchmer
[e-mail]


------------ FAJITAS 12    VEGGIE FAJITAS

-broccoli,
 cauliflower,
 red and green bell peppers
 hot green peppers,
 onions,
 garlic,
 [insert other favorite vegetables here], all chopped bite-size
-2 tablespoons soy sauce
-1 teaspoon cumin
-1 teaspoon oregano
-1 teaspoon crushed garlic or garlic powder
-teaspoon fresh ground black pepper
-tablespoon water

Mix the soy sauce, cumin, oregano and crushed/powdered garlic and
marinate all  vegetables in it for a few minutes.  In the meantime,
heat a wok or iron  skillet (it makes a big difference to me if it's
iron) so water boils away  instantly.  If you wish, coat the surface
with a little oil, but I rarely find  this necessary (you'll notice
there's no oil in the marinade... fewer  calories).  Toss in the
vegetables with a tbspn water, shake the pan, and cover  for a few
minutes, until the broccoli is bright green.  Stir the vegetables --
I like to get them a little burned on the fringes.  Add black pepper
just  before you remove the skillet from heat.  The important thing
is to prevent the  veggies from becoming too tender -- crispness is
essential.

Wrap in tortillas and add anything else -- salsa(!), guacamole,
cheese or sour  cream if desired.  They takes ten minutes to make and
I usually eat way too  many of them. :-)


-------------- FAJITAS 13  steak or chicken

Marinade:
2 Tbsp oil
2 Tbsp lemon juice
1 clove garlic, minced
1 1/2 tsp seasoned salt
1 1/2 tsp oregano
1 1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp crushed red pepper
1 1/2 lb. steak or chicken, cut in strips

Fajitas:
1/2 cup cilantro (optional)
1/2 cup chopped onions
1 cup red peppers
1/2 cup sliced green onions
3 to 4 Tbsp oil
8 tortillas

Directions:
In skillet, quickly saute vegetables in oil until lightly browned.
Remove from pan.  Saute meat 4 to 5 minutes.  Return vegetables to
pan and toss with meat.  Spoon into tortillas. (of course, marinade
the meat in the marinade for at least an hour before beginning)


-------------- FAJITAS 14   Fajitas Ramen salad

1 tbsp chili powder
1 tbsp oil
2 half chicken breasts, boned and skinned
1 red or green pepper, cut in strips
1/2 red onion, thinly sliced
Assorted greens
1 pacakge Maruchan Chicken Ramen, broken or crushed.
Avocado and tomato wedges.

Dressing:
4 tbsp lime or lemon juice
2 tbsp soy sauce
Ramen seasoning packet
1 tsp sugar
2 tbsp oil
2 tbsp chopped cilentro (1 tsp dried)

Pat chili powder onto chicken breast; brown in hot oil.  Cover, cook
until done.  Remove and cut into strips.  Saute pepper strips in pan.
Whisk dressing ingredients together.  Toss with chicken, pepper
strips, onion and broken ramen noodles.  Serve on greens, Garnish
with avocado and tomato.


------------ FAJITAS 15   CHICKEN FAJITAS

4 chicken breast halves
1 medium onion, quartered
1 lemon, quartered
1/2 tsp freshly ground black pepper
1/4 cup orange juice
3 large garlic cloves, crushed
1 1/2 Tsp chili powder
1/2 tsp oregano
salt to taste
2 Tsp cooking oil

In a large saucepan, place chicken, onion, lemon, and pepper.  Cover
with water.  Bring to a boil; reduce heat and simmer, covered, 30 to
40 minutes or until chicken is tender.  Reserve 2 Tsp broth.  Drain
chicken breasts and cool.  Remove and discard skin and bones.  Cut
chicken into narrow strips.

In a small bowl, stir together orange juice, reserved broth, garlic,
chili powder, oregano, and salt.  Coat chicken pieces with mixture.
Cover and let marinate in the refrigerator at least 2 hours
[overnight is fine, too].

Heat oil in skillet over medium heat.  Add chicken and cook about 5
minutes or until heated through, turning as needed.

Serve in warm flour tortillas with any or all of the following
accompaniments:  Fresh chopped tomatoes; sliced onions; guacamole;
salsa; refried beans; grated cheese.


*Dried black fungus is very dark brown, with ruffled edges.  It has a
very firm consistency, even after soaking, but is quite tasty.

*Rice paper wrappers are flat, translucent sheets (the ones I get are
round) made from rice.  The ones I get also have a basket weave
design imprinted on them.


------------ FAJITAS 16  Texas Style Fajitas

For all of the folks from Memphis and the unknown, that requested the
recipe for Texas Style Fajita's! Here it is:


3 to 5 lbs. flank steak, whole or precut
1/2 cup margarine
1- medium onion chopped
1- 17 oz. can of purple plums (can be hard to find, may have to
order)
1- 6oz. can of frozen lemonade
1/2 cup of bottled chilli Sauce
1/4 cup of soy sauce
1- tablespoon of Worstershire
1- tablespoon of dry mustard
1- teaspoon ground ginger (I prefer fresh ginger)
A few drops of Tabasco sauce or add to own liking

precut flank steak, or buy whole and cut to finger size.

Sautee onions in butter. Comine all ingredients. Let marinate
overnight. Cook over charcoal preferably hardwood. Mesquite if you
have it, pecan or hickory are also excellent.


There are many variations to any recipe, and you may wish to modify
to fit your own taste. We serve 5 to 600 lbs. at our customer
meeting, and....there's nothing ever left.

If you find a better variation, drop me a line!!




------------ FAJITAS 17 ---- Grilled Beef Fajitas, Vietnamese Style
from "Cooking Under Wraps" by Nicole Routhier

Chile Dressing
1 stk lemongrass minced, or grated zest of 1 lime
3 T fresh lime juice
3 T fish sauce (or litght soy)
1 T sugar
1 Jalapeno pepper, minced
1 t P
1/4 c olive oil
2 t minced garlic
1 sm red onion sliced paper thin

Salad Mix
1 med bell pepper
2 c shredded romain lettuce
2 plum tomatoes, cored, seeded, diced
1/4 c fresh cilantro
1/3 c shredded mint leaves

12-8 inch tortillas
4-6 oz skirt steaks
Salt+Pepper to taste
2 T olive oil
2 t minced garlic
1 lg avocado

In a small bowl whisk together all dressing ingredients.  Cover and
set aside.  Place bell pepper directly on a gas burner and blacken it
and peel.  Core, seed and cut into 1/4 inch wide strips.  Warm
tortillas.  Heat grill, or BBQ.  Season steaks with S+P.  In a small
bowl combine oil and garlic, and brush both sides with mixture.
Grill until medium rare and slice across the grain.  Add meat to
salad mix.  Pour dressing over and toss gently to coat.  Put onto a
serving platter.  Cut avo into 1.4 inch slices and put onto a plate.
Place a portion of the salad on a tortilla, along with a few slices
of avocado,  roll up and eat..

NB: also has a recipe for "Grilled Chicken Fajitas, Thai style." in
the same book


------------ FAJITAS 18  Grilled Fish Fajitas

Roll grilled fish fillets inside warm flour tortillas and add fresh
tomato salsa and a creamy guacamole for a fun, simple supper.  Use
and oiled wire barbecue basket if you have one, for holding the fish.
If not, make sure the barbecue grill is clean and well oiled.  Buy
fillets with skin on if possible; brush the fish lightly with oil
before putting it on the grill and turn only the really thick pieces.

1 lb fish fillets (cod, haddock, salmon)
1/4 c lime juice
2 T veg oil
1 clove garlic
1/4 t hot pepper flakes
pinch dried oregano
4 flour tortillas
1/3 c plain yogurt
fresh cilantro sprigs

For salsa prepare and mix the following:
1 tomato, peeled seeded and diced.
1/4 c chopped red onion
1 T chopped fresh cilantro
1 T fresh/ pickled jalapeno pepper
1 T lime juice
pinch granulated sugar
Salt and Pepper

For guac. prepare and mix the following:
1 ripe avocado
1/4 c. chopped red onion
2 T lime juice
1 T chopped fresh cilantro
1 T minced jalapeno
1/4 t salt
pinch cumin


Pat fillets very dry with paper towel; set aside.  In a shallow non-
metallic dish just large enough to hold fillets in single layer,
combine lime juice, oil, garlic, hot pepper flakes and oregano.  Add
fish, turning to coat on both sides.  Refrigerate, covered, 1 h,
turning fish occasionally.  (Do not marinate longer or fish will
disintegrate).

Remove fish from marinade; brush lightly with oil if not using wire
basket.  Cook over med. Heat 10 min/inch of thickness or until fish
flakes with a fork, turning only the thickest pieces of fish.  With
oiled spatula remove fish to cutting board; flake into large pieces.

While fish is cooking, place tortillas on edge of grill until warm,
turning often.  Divide tortillas among 4 plates, and top evenly with
fish.  Add a spoonful of salsa, guac and yogurt.  Fold up each
tortilla and spoon a little more guac over, garnishing with a sprig
of cilantro.

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Ward Tomlinson              Internet: [e-mail]
600 Parkdale Ave            Phone   : [phone]
Ottawa, Ont.
Canada  K1Y 1J2