MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beef Fajitas
 Categories: Beef, Poultry, Herbs, Vegetables, Chilies
      Yield: 4 Servings

      1 lb Top sirloin; sliced thin
      1 lb Chicken thighs; skinned,
           - boned sliced in strips
  1 1/4 oz Pkg Mrs. Dash Fajita
           - Seasoning

MMMMM--------------------------VEGGIES-------------------------------
      2 lg Bell peppers; cored, in thin
           - strips
      2 md Red onions; peeled, root end
           - removed, in thin strips
  1 1/2 tb Olive oil
    1/2 ts Salt
    1/2 tb Fresh oregano; chopped
           +=OR=+
    1/2 ts Dried oregano
      1 tb Fresh cliantro; chopped

MMMMM-------------------------CONDIMENTS------------------------------
      2 lg Haas avocadoes; pitted,
           - sliced
           Sour cream or plain yoghurt
           Hot sauce

MMMMM-----------------------PICO DE GALLO----------------------------
      2 md Tomatoes; diced
    3/4 md Onion; diced
      1    Jalapeno; fine chopped
    1/4 c  Cilantro; fine chopped
           Sprinkle of sea-salt
    1/2    Lime; juice of

  FOR THE MEAT: Add 1/2 the contents of a Mrs. Dash Fajita
  Seasoning Mix packet, to a ZipLoc bag with the beef. Seal,
  shake and squeeze until all the meat is coated. Repeat
  this process for the chicken, then put both bags in the
  fridge for 30 minutes, then removed to the counter to
  reach room temperature (about another 20 minutes).

  Once the meat is ready, place a big (12") cast-iron
  skillet over medium high heat. Once it is hot, add a
  drizzle of olive oil and toss in the chicken. Stirring
  often, and smelling amazing, cook it until the pieces were
  no longer pink (about 8 minutes). Remove the chicken to a
  serving dish and toss in the steak. Cook steak, stirring
  often, until mostly cooked through (about 4-6 minutes) -
  you want it a little rare, not going for jerky here.
  Remove to serving dish and move on to the veggies.

  FOR THE VEGETABLES: Over medium-high heat, add the oil,
  peppers, onions, oregano, and salt to a large skillet and
  stir to combine, until the vegetables are even coated with
  oil and oregano.

  Cook until charred and slightly softened but still
  tender-crisp, about 7 minutes.

  CONDIMENTS: Avocado is a standard - the smooth, creamy
  texture balances the smoky heat of the meat (and any hot
  sauce you might add). I tend to just slice an avocado,
  rather than chop or mash. My family uses sour cream, I use
  plain greek yogurt.

  We also use a variety of sauces - Tapatillo (my choice),
  La Victoria, Macayos - whatever floats your boat. And of
  course, don't forget the pico.

  PICO DE GALLO: Mix it all together, adding lime juice and
  sea-salt last. Serve!

  Recipe by Julie Glisson (INKGODDESS)

  Recipe from: http://www.recipelink.com

  Uncle Dirty Dave's Archives

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