Macayo Fajitas

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 (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.