---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Macayo Fajitas
  Categories: Mexican, Sauces, Appetizers
       Yield: 6 servings
  
       1 tb Salt
     1/4 tb White pepper
 
 -------------------------TOPPINGS-------------------------
     1/4    Lime, squeezed
       1 c  Sour cream
       3    Cloves fresh garlic, chopped
       1 c  Guacamole
       2 tb Vegetable oil
       1 c  Salsa
       6    Lime wedges
       1 lb Beef skirt, also known
            -As flank steak (or chicken
            Breast), sliced into 1/4- by
            3-Inch long strips
 
 -------------------------GARNISHES-------------------------
     1/2 c  Olive oil (or chili oil,
            For spicier taste)
            -Avocado chunks
       1 cn Whole green chiles, Chopped
            -tomatoes
            Sliced into strips
            -Shredded lettuce
       1 lg Whole onion, halved Chopped
            -jalapenos
  
   Macayo Fajitas
   
   (This basic fajita recipe is from the Johnson family
   which owns the Macayo chain.) **
   
   and sliced                         Chopped fresh
   cilantro
   
   For marinade, in a large bowl, whisk together salt,
   pepper, lime, garlic and vegetable oil.  Put meat in
   marinade and set aside for at least one hour.
   
   Heat oven to 200 degrees; set tortillas in for 1 to 3
   minutes, to warm. Remove and put in a covered basket.
   
   Heat a large skillet and add olive oil.  Add marinated
   meat and saute until onion becomes transluscent.
   
   Place cooked meat in a large bowl or platter and serve
   with tortillas, toppings and garnishes.
   
   For each fajaita, fill a tortilla with meat and
   desired amounts of garnishes and toppings and roll up
   like a burrito.
   
   Serve with refried beans, black beans or Spanish rice.
   Make 4 to 6 servings.
   
   VARIATIONS: For spicier marinade, add cayenne pepper
   or crushed dry red chili pepper. Instead of lime
   juice, try pineapple juice, papaya juice, beer, wine
   or barbecue sauce.*
   
   *(Cooks note:) I like to use tequila, and marinate
   myself a bit while I'm doing the cooking. It makes it
   much easier to roll up like a burrito. It is the
   unrolling that becomes a bit difficult.
  
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