  The cooked meat is cut into strips that are then usually wrapped (BURRITO-style) in warm TORTILLAS, accompanied by a variety of garnishes including grilled onions and sweet peppers, GUACAMOLE, REFRIED BEANS and SALSA. ~BEEF FAJITAS~(Grilled marinated Skirt Steak with Bell Peppers, Onions, and Flour Tortillas)1 teaspoon salt 1/4 cup fresh lemon juice 1 1/2 teaspoons ground cumin 2 tablespoons olive oil 2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or broiler pan or in a ridged grill pan 2 tablespoons vegetable oil 3 assorted colored bell peppers, sliced thin 1 large red onion, sliced thin 2 garlic cloves, minced twelve 7- to 8-inch flour tortillas, warmed (procedure follows) guacamole and tomato salsa as accompaniments Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4 minutes on each side, (or until it is just springy to the touch, for medium-rare meat.) (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes on each side for medium-rare meat.) Transfer the steak to a cutting board and let it stand for 10 minutes. While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, the onion, and the garlic, and sauté the mixture, stirring, for 5 minutes, or until the bell peppers are softened. Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture and serve the steak and the pepper mixture with the tortillas, the guacamole, and the salsa. (If the tortillas are very dry to begin with, pat each tortillas between dampened hands before stacking them.) ~In the microwave: Stack 6 tortillas at time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable. Makes 12 fajitas, serving 6.  ~QUICK CHICKEN FAJITAS~1 large onion, sliced 1 red or yellow bell pepper, thinly sliced 1/4 teaspoon ground cumin 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano, crumbled 1/4 teaspoon dried thyme, crumbled 1/2 cup canned chicken broth 4 boneless chicken breast halves, skinned, cut into strips Warm flour tortillas 1 tomato, chopped 1 avocado, peeled, chopped 1 cup purchased salsa Heat oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until almost tender, about 10 minutes. Add cumin, paprika, cayenne, garlic powder, oregano and thyme and continue cooking 1 minute. Mix in broth and bring to boil. Add chicken and stir until cooked through, about 5 minutes. Spoon chicken mixture into tortillas. Top with tomato and avocado. Roll up. Serve, passing salsa separately. |
