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:
- In a saucepan mix the fajitas seasoning with the water required.
- Heat .
- Heat half of oil in a large skillet over medium-high heat.
- Add green bell peppers, and onion.
- Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes.
- Remove from the skillet and set aside.
- Pour 1/3 of the remaining oil into the skillet, and add the shrimp.
- Cook, stirring occasionally, until pink and opaque.
- Reduce heat to low, and return 1/3 of the peppers and onion to the skillet.
- Stir in 1/3 of taco seasoning and tomato so that everything is evenly coated.
- Simmer until heated.
- Repeat with the chicken.
- Repeat with the beef.
- Serve in warm tortillas and toppings.
Serves: 50
Source: A lot of margaritas at our favorite Mexican restaurant.