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     Re: Re: Tostadas De Fajita   
     By: Dave Drum to Ben Collver on Wed Apr 02 2025 12:27:00   
      
   BC>       Title: Tostadas De Fajita   
      
   DD> What flavour fajitas? Ho-made or store bought?   
      
   Ho-made beef flavoured fajitas using the recipe below.   
      
   DD> What size tortillas?   
      
   In the restaurant they offer corn or wheat, which usually appear to be about   
   6" and 8" respectively.  Whichever size tortillas you prefer!   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Fajitas   
    Categories: Beef, Mexican   
         Yield: 4 Servings   
      
     2 1/2 lb Beef skirts; up to 3 lb   
      
   MMMMM--------------------------MARINADE-------------------------------   
       1/2 c  Olive oil   
       1/2 md Onion; minced   
         1 ts Sugar   
         1 cl Garlic; minced   
       1/2 ts Salt   
         1 sm Serranno pepper; minced   
       1/2 c  Red wine   
       1/2 ts Paprika   
       1/2 ts Pepper; freshly ground   
      
     Lay meat on cutting board, spread it out to full length, fatty side   
     up. Trim loose fat off carefully with a sharp knife, or peel off what   
     is possible. Leave some fat to give fajitas more flavor. Pound meat   
     with the flat side of a butcher knife or a meat mallet, tenderizing   
     the meat. Fajita can be left whole and marinated or you can butterfly   
     by laying out lengthwise, slicing almost through it, and spreading   
     apart--making a flat piece. Pound to tenderize.   
      
     Heat oil and saute onion, garlic, and pepper until lightly brown--add   
     all other ingredients; bring to boil. Reduce heat and simmer for 5 to   
     10 minutes. Cool and pour over 2-1/2 to 3 lb of Fajitas; marinate 3   
     hours or overnight. Cook fajitas over charcoal grill, basting with   
     marinade. Good served with hot chile sauce.   
      
     Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995   
      
   MMMMM   
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