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Maria's Fajitas

  • 24servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 lbs 4540g / 160oz Beef, top sirloin

  2. 1 cup 237ml Silver tequila

  3. 1/4 cup 59ml Lime juice

  4. 1/4 cup 59ml Soy sauce

  5. 1 teaspoon 5ml Freshly-ground black pepper

  6. 3 lbs 1362g / 48oz Green peppers - cut into strips,

  7. 3 lbs 1362g / 48oz Onion - sliced, divided

  8. 3 lbs 1362g / 48oz Tomatoes - cut into chunks

  9. Vegetable oil - divided

  10. Pico De Gallo

  11. 1 cup 146g / 5.1oz Chopped fresh New Mexican green chiles

  12. 1 cup 237ml Copped jalapeño peppers

  13. 1 cup 62g / 2 1/5oz Chopped tomatoes

  14. 1 cup 62g / 2 1/5oz Chopped onions

  15. 2 tablespoons 30ml Tabasco brand Pepper Sauce

  16. Finely-minced garlic - to taste

  17. Guacamole

  18. 6 Ripe California avocados

  19. 1/2 cup 73g / 2.6oz Chopped fresh green chili pepper

  20. 1/3 cup 20g / 0.7oz Finely-chopped onion

  21. 1 tablespoon 15ml Lemon juice

  22. 1 teaspoon 5ml Garlic powder

  23. Salt - to taste

  24. Tabasco brand Pepper Sauce - to taste

Instructions Jump to Ingredients ↑

  1. Trim beef and cut into 1/4- to 1/2-inch steaks.

  2. Mix together tequila, lime juice, soy sauce, 2 tablespoons Tabasco brand Pepper Sauce and black pepper. Cover beef with marinade mixture. Cover and refrigerate 24 hours, turning occasionally.

  3. Drain steaks. Char-grill steaks to rare. Cut into 1/4- by 3-inch strips.

  4. For each entree serving, saute 2 ounces each of green pepper, onion and tomato in 1 ounce oil for 2 to 3 minutes. Add 6 ounces beef strips and saute 2 to 3 minutes more. Pour ingredients onto pre-heated (450 degrees) cast-iron fajita pan and serve sizzling. Serve with flour tortillas, Pico-de-Gallo and Guacamole. Serve one entree as appetizer for two.

  5. For Pico-de-Gallo: Mix all ingredients by hand and let stand for 1 hour refrigerated. Store refrigerated and serve chilled.

  6. For Guacamole: Peel and pit avocados; mash pulp with fork, leaving chunky texture. Stir in chili pepper, onion, lemon juice, garlic powder, salt and Tabasco brand Pepper Sauce. Cover. Refrigerate. Serve chilled.

  7. This recipe yields 24 servings.

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