Flaming fajitas


1 1/2 lb very lean skirt or bottom-round steak, cut 1/4″ thick and trimmed of visible fat
1 lime
4 lg 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″ ) flour tortillas
4 to 6 romaine lettuce leaves, cut crosswise into 1″ strips
Salsa, chopped onions,
Chopped tomatoes,
Chopped fresh cilantro,
Sour cream, and
Guacamole, for serving
With the fajitas, if desired

How to prepare

Cut the steak into 4 to 6 equal-size rectangles lb 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 mins Preheat the over to 250

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