Beef or Chicken Fajita Recipe

If I can make this one anyone can. The secret is in the marinade. If you were lucky enough to have these with us you'll know how much of a favourite these are of mine.

Erynn and I tried to find good fajitas while we were in Bristol and were so utterly disappointed. If we leave any sort of legacy to the Bristol community, I want it to be a decent fajita recipe.

MARINADE:

1 Tbsp. GARLIC SALT

1 tsp. CILANTRO (Coriander), fresh, chopped

2 tsp. BROWN SUGAR

1 Tbsp. VEGETABLE OIL

1/2 tsp. CUMIN, ground

1/4 cup LIME JUICE

1 Tbsp. WORCESTERSHIRE SAUCE

1/2 cup WATER

Combine all ingredients in a glass or plastic bowl. Add 1 pound of BEEF or CHICKEN cut into strips and marinate for 1 to 2 hours in the refrigerator.

INGREDIANTS:

1 RED BELL PEPPER, cut into strips

1 GREEN BELL PEPPER, cut into strips

1 large ONION, cut into strips

1 JALAPENO PEPPER, cut into strips

1 can (16oz.) REFRIED BEANS (highly recommend the Discovery brand in the UK)

1 cup DOUBLE GLOUCESTER CHEESE grated

1 cup SOUR CREAM

12 (6") FLOUR TORTILLAS

Cook bell peppers, onion and jalapeno pepper in a large skillet or in a wok. Add the marinated meat (drained) and continue cooking, stirring constantly, until meat is done. Heat the beans (microwave). Serve your meat mixture right from the skillet or wok. Serve beans, cheese and sour cream in brightly coloured dishes along with a plate of warm tortillas. Create fajitas by filling tortillas with desired selections.

Serves 4-6 - or 2 if Gus is around

Reproduced from the Tortilla Lovers Cook Book by Bruce and Bobbi Fischer ISBN #1-885590-13-X

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