Title: Macayo Fajitas
Categories: Mexican Sauce Appetizer
Yield: 6 Servings

1	tb	Salt
1/4	tb	White pepper
TOPPINGS
1/4		Lime, squeezed
1	c	Sour cream
3		Cloves fresh garlic, chopped
1	c	Guacamole
2	tb	Vegetable oil
1	c	Salsa
6		Lime wedges
1	lb	Beef skirt, also known As flank steak (or chicken
		Breast), sliced into 1/4- by
		3-Inch long strips
GARNISHES
1/2	c	Olive oil (or chili oil,
		For spicier taste) Avocado chunks
1	cn	Whole green chiles, Chopped tomatoes
		Sliced into strips Shredded lettuce
1	lg	Whole onion, halved Chopped jalapenos

Macayo Fajitas

(This basic fajita recipe is from the Johnson family which owns the Macayo chain.) **

and sliced Chopped fresh cilantro

For marinade, in a large bowl, whisk together salt, pepper, lime, garlic and vegetable oil. Put meat in marinade and set aside for at least one hour.

Heat oven to 200 degrees; set tortillas in for 1 to 3 minutes, to warm. Remove and put in a covered basket.

Heat a large skillet and add olive oil. Add marinated meat and saute until onion becomes transluscent.

Place cooked meat in a large bowl or platter and serve with tortillas, toppings and garnishes.

For each fajaita, 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. Make 4 to 6 servings.

VARIATIONS: 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.*

*(Cooks note:) I like to use tequila, and marinate myself a bit while I'm doing the cooking. It makes it much easier to roll up like a burrito. It is the unrolling that becomes a bit difficult.

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