Allagash and Alpine Women Collective

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Macayo’s Fajita

 1 tablespoon salt
 ¼ tablespoon white pepper
 ¼ lime, squeezed
 3 cloves fresh garlic, chopped
 2 tablespoons vegetable oil

In a large bowl, whisk together all Marinade ingredients. Put meat in marinade and set aside for at least one hour.

Preheat oven to 200 degrees F. Set tortillas in for 1 to 3 minutes, to warm. Remove and put into a covered basket.

1 pound beef skirt (flank steak) or chicken breast,
 sliced into ¼ x 3-inch long strips
 1 large whole onion, chopped
 ½ cup olive oil or chili oil

Heat a large skillet and add olive oil. Add marinated meat and onion and sauté until onion becomes translucent. Place cooked meat in a large bowl or platter and serve with tortillas, toppings and garnishes.

For each fajita, fill a tortilla with meat and desired amounts of garnishes and toppings and roll up like a burrito. Serve with refried beans, black beans or Spanish rice. Yields 4 to 6 servings.

 For spicier marinade, add cayenne pepper or crushed dry red chili pepper. Instead of lime juice, try pineapple juice, papaya juice, beer, wine or barbecue sauce.

Garnishes and Toppings
 1 cup sour cream
 1 cup guacamole
 1 cup salsa
 6 lime wedges
 Avocado chunks
 1 can whole green chiles, chopped
 Tomatoes, sliced into strips
 Shredded lettuce
 Jalapeño peppers

from All Of Beer