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No edit summary |
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==Ingredients== |
==Ingredients== |
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− | *1-1/2 pounds very lean skirt or bottom-round |
+ | *1-1/2 pounds very lean skirt or bottom-round [[Steak]], cut 1/4-inch thick and trimmed of visible fat |
*1 [[lime]] |
*1 [[lime]] |
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*4 large [[garlic]] cloves, pressed through a [[garlic]] press |
*4 large [[garlic]] cloves, pressed through a [[garlic]] press |
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*1 to 2 [[TSP]] pequin quebrado or crushed [[red pepper]] [[flakes]] |
*1 to 2 [[TSP]] pequin quebrado or crushed [[red pepper]] [[flakes]] |
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*2 [[TSP]] vegetable [[oil]] |
*2 [[TSP]] vegetable [[oil]] |
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− | *1/4 cup brandy |
+ | *1/4 cup [[brandy]] |
*4 to 6 (12-inch) [[flour]] tortillas |
*4 to 6 (12-inch) [[flour]] tortillas |
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*4 to 6 romaine [[lettuce]] leaves, cut crosswise into 1-inch strips |
*4 to 6 romaine [[lettuce]] leaves, cut crosswise into 1-inch strips |
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− | *Salsa, chopped onions, chopped tomatoes, chopped fresh [[cilantro]], sour [[cream]],& guacamole, for serving with the fajitas, if desired |
+ | *Salsa, chopped [[onions]], chopped [[tomatoes]], chopped fresh [[cilantro]], sour [[cream]],& guacamole, for serving with the fajitas, if desired |
* |
* |
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* |
* |
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==Directions== |
==Directions== |
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− | #Cut the |
+ | #Cut the [[Steak]] into 4 to 6 equal-size rectangles. Pound the [[Steak]] pieces to flatten them as thin as possible. |
− | #Cut the [[lime]] in half and squeeze the juice over both sides of each piece of |
+ | #Cut the [[lime]] in half and squeeze the juice over both sides of each piece of [[Steak]]. |
#Stack the steaks on a plate and let stand for about 30 minutes. Preheat the oven to 250 degrees F. |
#Stack the steaks on a plate and let stand for about 30 minutes. Preheat the oven to 250 degrees F. |
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#Place a large, well-seasoned, cash-iron skillet over high heat until very hot (it should smoke). |
#Place a large, well-seasoned, cash-iron skillet over high heat until very hot (it should smoke). |
||
#At the same time, stack the tortillas, wrap in foil, and place in the oven along with 4 to 6 dinner plates. |
#At the same time, stack the tortillas, wrap in foil, and place in the oven along with 4 to 6 dinner plates. |
||
− | #Add the [[oil]] to the skillet and quickly sear the meat on both sides. Add the brandy to the hot skillet. |
+ | #Add the [[oil]] to the skillet and quickly sear the meat on both sides. Add the [[brandy]] to the hot skillet. |
− | #Flame the meat by touching the brandy with a lighted match and let the flames burn down. |
+ | #Flame the meat by touching the [[brandy]] with a lighted match and let the flames burn down. |
#(Keep a large piece of foil or a skillet lid nearby in case the flames rise too high. Just cover them until they subside.) |
#(Keep a large piece of foil or a skillet lid nearby in case the flames rise too high. Just cover them until they subside.) |
||
− | #Top the warm tortillas with [[lettuce]] and pieces of |
+ | #Top the warm tortillas with [[lettuce]] and pieces of [[Steak]]. |
− | #Garnish with salsa, onions, tomatoes, [[cilantro]], sour [[cream]], and guacamole, if desired. |
+ | #Garnish with salsa, [[onions]], [[tomatoes]], [[cilantro]], sour [[cream]], and guacamole, if desired. |
#To serve,roll each tortilla around the mixture. |
#To serve,roll each tortilla around the mixture. |
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# |
# |
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[[category:textured soy protein Recipes]] |
[[category:textured soy protein Recipes]] |
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[[category:oil Recipes]] |
[[category:oil Recipes]] |
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+ | [[category:tomato Recipes]] |
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+ | [[category:brandy Recipes]] |
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+ | [[category:Onion Recipes]] |
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+ | [[category:Steak Recipes]] |
Revision as of 09:53, 14 June 2006
Description
Ingredients
- 1-1/2 pounds very lean skirt or bottom-round Steak, cut 1/4-inch thick and trimmed of visible fat
- 1 lime
- 4 large garlic cloves, pressed through a garlic press
- 1 to 2 TSP pequin quebrado or crushed red pepper flakes
- 2 TSP vegetable oil
- 1/4 cup brandy
- 4 to 6 (12-inch) flour tortillas
- 4 to 6 romaine lettuce leaves, cut crosswise into 1-inch strips
- Salsa, chopped onions, chopped tomatoes, chopped fresh cilantro, sour cream,& guacamole, for serving with the fajitas, if desired
Directions
- Cut the Steak into 4 to 6 equal-size rectangles. Pound the Steak pieces to flatten them as thin as possible.
- Cut the lime in half and squeeze the juice over both sides of each piece of Steak.
- Stack the steaks on a plate and let stand for about 30 minutes. Preheat the oven to 250 degrees F.
- Place a large, well-seasoned, cash-iron skillet over high heat until very hot (it should smoke).
- At the same time, stack the tortillas, wrap in foil, and place in the oven along with 4 to 6 dinner plates.
- Add the oil to the skillet and quickly sear the meat on both sides. Add the brandy to the hot skillet.
- Flame the meat by touching the brandy with a lighted match and let the flames burn down.
- (Keep a large piece of foil or a skillet lid nearby in case the flames rise too high. Just cover them until they subside.)
- Top the warm tortillas with lettuce and pieces of Steak.
- Garnish with salsa, onions, tomatoes, cilantro, sour cream, and guacamole, if desired.
- To serve,roll each tortilla around the mixture.
Contributed by:
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