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La Concha Beach Club Fajitas




Source of Recipe


Internet


List of Ingredients




3 pounds boneless chicken breasts, cut into chunks -or-
3 pounds round steak, cut into chunks or
3 pounds large shrimp, deveined
3 green bell peppers, cut into chunks
3 yellow bell peppers, cut into chunks
3 red bell peppers, cut into chunks
1 1/2 large onions, diced
2 tomatoes, cut into chunks
1/2 cup sliced jalapenos (hot)
or
1 (3 1/2 ounce) can diced green chiles (milder)
3/4 cup olive oil
1/2 cup Mexican lime juice
4 tablespoons wine vinegar
2 tablespoons oregano
1 teaspoon Worcestershire Sauce
1/2 cup beer, your preference
3 tablespoons garlic powder
salt and pepper to taste


Recipe



In large bowl combine chicken, steak or shrimp with red and green bell peppers, onion, tomatoes, and jalapenos or green chiles. In small bowl mix together oil, lime juice, vinegar, oregano, Worcestershire, beer, garlic, salt and pepper. Pour over meat and vegetable mixture and toss gently. Cover and marinate three hours or overnight in refrigerator. About twenty minutes before dinner is to be served, heat a large skillet or wok until very, hot. Drain off excess marinade. Pour chicken, steak or shrimp mixture into skillet and stir fry for six to eight minutes, until done. Place in serving dish. Put serving dish on electric or hot plate so that when it's served at the table, it stays hot. Put a bowl of guacamole, a bowl of salsa and a bowl of sour cream sauce on the table. Wrap tortillas in foil and heat in oven, or cook in microwave until steaming. Serve in a bread basket to keep warm. Have each guest put fajita mixture into a tortilla. Garnish with guacamole, salsa and sour cream. Roll up into a burrito. On the side, buffet style:2 dozen corn or flour tortillas, 2 cups guacamole, 2 cups Chunky Salsa, and 1 cup thick sour cream sauce.