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Serve Tex-Mex cuisine at your next fiesta. True fajitas are made from strips of skirt steak...but, your favorite cut of beef will work. "Faja" in Spanish means belt or girdle...strap sauteed peppers and onions in olive oil in your fajitas. Try these marinades from The New Basics Cookbook, by Rosso and Lukins (1989), who are also authors of the Silver Palette Cookbook.
Fajitas are wonderful because they’re a meal in themselves…the guests customize their own in a corn or flour tortilla. Some of their creations will be very interesting! If you have a variety of salsas, serve chips with them.
All that’s required are some of mary’s margaritas and a chocolate dessert.
Condiments include: all types of salsas (see our diva salsa contest…chopped onions, tomatoes, and lettuce…sour cream or yogurt, guacamole…shredded Jack and other cheeses…Tabasco and other hot sauces…chopped Italian parsley and cilantro. Don’t forget the sautéed onions and peppers!
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Fajita Marinades |
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Chicken Combine the juice of 4 limes, 2 T of olive oil, 1 t of oregano, ½ t pepper, and ½ t salt with 1 ½ lbs boneless, skinless chicken breasts in a bowl. Cover loosely and marinate for 2 hours.
Combine juice of 2 limes, 1 T olive oil, ¼ c chopped cilantro, 1 small cored and minced chile pepper, 1 clove minced garlic, ½ t ground cumin, ¼ t salt and pepper to taste in a bowl with 1 ½ lbs beef. Cover loosely and marinate for several hours or refrigerate overnight. Grill both the chicken and beef and slice into strips to serve. |
