Fajitas, like many old, hand-me-down recipes, has many “true” recipes.  This is not one of them.  Fajitas mixes work just fine – especially when you are in a hurry or doing something for fun.  This recipe is for a large, co-operative group that will help slice and cook.  We like everything on it – salsa, sour cream, guacamole, grated cheese, cilantro, hot sauce.  Messy to eat, but soooo good.

Ingredients:

• 3 c vegetable oil, divided
• 8 green bell pepper, sliced
• 18 medium onions sliced thin
• 12 small tomatoes – cut in 1/4
• 6 pound medium shrimp – peeled, no tails
• 6 lb chicken breast, sliced – or chicken tenders
• 6 lb beef  – sirloin, sliced 1/4 inch thick by 3 inches long (same size as shrimp/chicken)
• 1 1/4 c taco seasoning mix
• water as directed on mix label
• 9 dz flour tortillas, warmed
• 6 dz corn tortillas, warmed

Directions:

1. In a saucepan mix the fajitas seasoning with the water required.
2. Heat .
3. Heat half of oil in a large skillet over medium-high heat.
4. Add  green bell peppers, and onion.
5. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes.
6. Remove from the skillet and set aside.
7. Pour   1/3 of the remaining oil into the skillet, and add the shrimp.
8. Cook, stirring occasionally, until pink and opaque.
9. Reduce heat to low, and return 1/3 of the peppers and onion to the skillet.
10. Stir in 1/3 of taco seasoning and tomato so that everything is evenly coated.
11. Simmer until  heated.
12. Repeat with the chicken.
13. Repeat with the beef.
14. Serve in warm tortillas and toppings.

Serves:  50

Source:  A lot of margaritas at our favorite Mexican restaurant.