| fancy Fajitas source: Braniff Destination, October 1986 - Cooking Texas Style, By Candy Wagner And Sandra Marquez 1 Cup Red Wine
1/2 Cup Oil
1/2 Cup Red Wine Vinegar
2 Tablespoons Worcestershire Sauce
2 Cloves Garlic
1 Teaspoon Oregano
1 Teaspoon Whole Peppercorns
2 1/2 Pounds Skirt Steak
12 Flour Tortillas
fresh Mexican Salsa
guacamole combine Wine, Oil, Vinegar, Worcestershire Sauce, Garlic, Oregano, Basil And Peppercorns In A Large Nonmetallic Bowl. Add Steak And Toss Well. Marinate 24 To 48 Hours In The Refrigerator. Toss Several Times During Marinating. grill Steaks Over A Very Hot Fire, 4 To 6 Inches From Heat, 3 To 4 Minutes Per Side. Do Not Overcook. Cut Steaks In Thin Strips Across The Grain. Warm Tortillas. to Serve, Place A Portion Of The Meat Strips Down The Center Of Each Tortilla. Top With Salsa, Guacamole And/or Sour Cream, And Fold In Half Or Overlap Edges. makes 4 To 6 Servings. fresh Mexican Salsa
1 Medium Tomato, Finely Chopped
1/2 Medium White Onion, Finely Chopped
6 Sprigs Fresh Cilantro, Finely Chopped
3 Serrano Or Other Fresh Hot Green Chiles, Finely Chopped
1/2 Teaspoon Salt, Or To Taste
1/3 To 1/2 Cup Fresh Tomato Juice mix All Ingredients Together Well And Serve. guacamole
2 Fresh Hot Green Chiles
3 Sprigs Fresh Cilantro, Leaves Only
2 Tablespoons Finely-chopped Onion
1/2 Teaspoon Salt, Or To Taste
1 Large Tomato, Peeled And Roughly Chopped
2 Ripe Avocados crush Chiles, Cilantro, Onion And Salt To A Paste. Add Tomato And Blend Together. Peel And Pit Avocados, Then Mash. Add To Tomato Mixture And Blend Well.> |
