Fajitas
3 pounds boneless chicken breasts, cut into chunks -or-
3 pounds round steak, cut into chunks -or-
3 pounds large shrimp, deveined -or-
2 pounds Portobello mushrooms, cut into chunks
3 green bell peppers, cut into chunks
3 yellow bell peppers, cut into chunks
3 red bell peppers, cut into chunks
1 1/2 large onions, diced
2 tomatoes, cut into chunks
1/4 to 3/4 cup sliced jalapeños (hot) or 1 3 1/2 ounce can diced green chiles (milder)
3/4 cup olive oil
1/2 cup Mexican lime juice
4 tbsp wine vinegar
2 tbsp oregano
1 tsp Worcestershire Sauce
½ cup beer
3 tbsp garlic powder
salt and pepper to taste
On the side, buffet style:
2 dozen corn or flour tortillas
2 cups guacamole
2 cups salsa fresca
1 cup sour cream
In large bowl combine chicken, steak, shrimp or mushroom chunks with red and
green bell peppers, onion, tomatoes, and jalapeños or green chiles.
In small bowl mix together oil, lime juice, vinegar, oregano,
Worcestershire, beer, garlic, salt and pepper. Pour over meat and vegetable
mixture and toss gently. Cover. Marinate three hours or overnight in
refrigerator. About twenty minutes before dinner is to be served, heat a
large skillet or wok until very, very hot. Drain off excess marinade. Pour
chicken, steak or shrimp mixture into skillet and stir-fry for six to eight
minutes, until done.
Place in serving dish. Put serving dish on electric or Sterno hot plate so
that when it's served at the table, it stays hot. Put a bowl of guacamole, a
bowl of salsa and a bowl of sour cream sauce on the table. Wrap tortillas in
foil and heat in oven, or cook in microwave until steaming. Serve in a bread
basket to keep warm. Have each guest put fajita mixture into a tortilla.
Garnish with guacamole, salsa and sour cream. Roll up into a burrito.
SIDE DISHES WITH A FLAIR
HERE'S A RECIPE FOR SALSA FRESCA: It will take you about 45 minutes to make!
5 - 10 fresh jalapeño (small, green, very hot) chiles
5 - 10 fresh guero (small, yellow, very hot) chiles
2 - 5 fresh Anaheim chiles (long, green, mild)
10 - 12 medium-sized tomatoes
2 onions
4 garlic cloves
1 large bunch cilantro
1 1/2 tbsp beef bouillon powder
1 tsp lemon juice
Wash all chiles and tomatoes and remove stems. In a large Dutch oven, place
chiles and tomatoes in about one inch water. Bring to boil and simmer for
two to three minutes.
Remove from stove and cool for a few minutes. When you can handle the chile
mixture, drain off about half the water and mince, by hand or in the food
processor. Put all minced chiles and tomatoes in a large bowl. Dice onions
and garlic in food processor and stir into chile mixture. Wash cilantro and
cut off the longest portion of the stems. Dice remaining part of the plant
in the food processor. Stir into salsa.
Add lemon juice and bouillon. Stir well. Place in quart size jars and
refrigerate. Depending on quantities of chiles and tomatoes you use, this
should make two to three jars of salsa. It's best if refrigerated at least
8-12 hours and will keep for several days in the refrigerator. Serve this as
a condiment for the fajitas.
AND HERE'S A RECIPE FOR GUACAMOLE: It will take you about 30 minutes to
prepare!
3 - 4 ripe avocados
2 tsp lemon juice
1 large tomato, diced
1/2 bunch green onions, chopped
1 tsp garlic powder or 2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper 1 - 4 tbsp salsa verde (to desired spiciness)
1/4 cup grated Mexican queso cacique or feta cheese
1 large black olive
Slice avocados in half and remove seed. Scoop avocado pulp out of the skin
using a spoon. Mash avocados in a medium-sized bowl. Add lemon juice, diced
tomatoes, green onions, garlic, salt and pepper. Add salsa verde to taste.
Stir well, but stop while it's still slightly lumpy. Refrigerate, covered
until ready to use. Can be made up to three hours in advance. Serve as a
condiment for the fajitas.
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