One great way to serve your fajitas is to create a fajita bar. This can be done with your family or even at a dinner party. Place different condiments in small bowls. Place the small bowl around a serving platter that is filled with your fajita meat and vegetables. It is a great idea to place the tortillas at one end of the table followed by the meat and vegetables and then the condiments on the other side. This way, your guests can go down the line fixing their fajita. This meal also beats having to make everyone's dish and is a lot easier on the host.
Plum Good Fajitas
This recipe adds a new twist to the traditional fajitas by adding in plums and lemonade concentrate. This fruit gives the meat a new flavor. This recipe makes 8 servings. A great idea is to serve this dish with sliced green onions, sour cream, guacamole, and salsa.
This recipe utilizes a grill. If you do not have a grill, meal can be prepared by sautéing meat and vegetables in a frying pan on your stove.
What You Need:
- 1 17-ounce can purple plums in heavy syrup, undrained
- ½ cup butter or margarine
- 1 large onion, chopped
- 1 6-ounce can frozen lemonade concentrate, thawed and undiluted
- ½ cup chili sauce
- ¼ cup soy sauce
- 1 tablespoon dry mustard
- 1 teaspoon ground ginger
- 1 teaspoon Worcestershire sauce
- 2 drops of hot sauce
- 8 8-inch flour tortillas
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 large onion, sliced
- 2 1-pound flank steaks
Melt butter in a saucepan over medium-high heat. Add chopped onion, and sauté until tender. Stir in plum puree, lemonade concentrate and next 6 ingredients. Bring sauce to a boil. Reduce heat, and simmer 15 minutes.
Heat tortillas according to package directions, and keep warm.
Place peppers and onion slices in a grill basket coated with vegetable cooking spray. Place basket and steaks on food rack. Baste with plum sauce. Grill, without grill lid, over high heat, 400 degrees to 500 degrees, 20 minutes or until desired degree of doneness, basting often and turning steaks once.
Cut steaks diagonally across the grain into thin strips. Place steak and vegetables evenly in tortillas, and roll up, jellyroll fashion.
Serve with desired toppings.
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