24, Or As Desired Flour Tortillas, Steamed to Soften

Beef Fajitas
Portions: 12
Portion Size: 4 oz., plus garnish
Per Serving: Calories 740, Protein 44, Fat 22 grams (27% cal.), Cholesterol 60 milligrams, Carbohydrates 88 grams, Fiber 6 grams, Sodium 830 milligrams.

Ingredients:
3 fl. oz. Vegetable oil
6 fl. oz. Lime juice
4 tsp. Ground cumin
4 tsp. Chili powder
4 Garlic cloves, chopped fine
4 tsp. Salt
2 tsp. Pepper
4 lbs. Beef skirt steak or flank steak, trimmed of fat.

1 fl. oz. Vegetable oil
1 lb. 8 oz. Bell peppers, assorted, cut into strips.
1 lb. 8 oz. Onion, in thick slices

24, or as desired Flour tortillas, steamed to soften

As desired Garnishes:
Guacamole or sliced avocado
Sour cream
Shredded Lettuce
Diced tomato
Salsa Cruda (see below)

Procedure:
1. To make a marinade, mix together the oil, lime juice, cumin, chili powder, garlic, salt, and pepper.
2. Place the meat in a nonreactive container with the marinade, turning the meat so it is coated on all sides. Refrigerate 2-4 hours.
3. Remove the meat from the marinade. Grill the meat on both sides on a grill or under a broiler until it is lightly charred and rare to medium done, as desired.
4. While the beef is grilling, heat the oil in a large sauté pan over high heat.
5. Add the peppers and sauté briefly, keeping them slightly crisp.
6. Remove the peppers from the pan, and then sauté the onions in the same way.
7. When the beef is done, remove it from the grill and let it rest 5 minutes.
8. Slice the meat across the grain into thin slices.
9. Serve the meat strips and vegetables on a hot plate or sizzle platter. Serve the tortillas and the garnishes on the side in separate containers. Diners make their own soft tacos by rolling meat, vegetables, and choice of condiments in tortillas.

Salsa Cruda
Yield: 1 qt.
Per Serving: Calories 10, Protein 0, Fat 28 grams (0% cal.), Cholesterol 0 milligrams, Carbohydrates 2 grams, Fiber 0 grams, Sodium 110 milligrams.

Ingredients:
1 lb. 4 oz. Fresh tomatoes
4 oz. or to taste Fresh green chiles, such as jalapenos or Serrano
6 oz. Onion
½ - 1 oz. Fresh cilantro leaves, chopped
1 tbsp. Lime juice or vinegar
2-4 fl. oz. Water or tomato juice, cold
1 ½ tsp. Salt

Procedure:
1. Chop the tomatoes fine. (You may peel them, but it is not necessary.)
2. Remove the stem ends of the chiles. Chop the chiles fine.
3. Mince the onion.
4. Mix together the tomato, chiles, onion, cilantro, and lime juice or vinegar. Dilute with water or tomato juice to make a thick, chunky sauce.
5. Add salt to taste.

Recipe retrieved from:
Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Cooking Meats and Game: Beef Fajitas. Pg. 329

Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Stocks and Sauces: Salsa Cruda. Pg. 206

Photo retrieved from:
http://www.goodtoknow.co.uk/recipes/528356/beef-fajitas