|The Art of Cuisine|
|by Henri de Toulouse-Lautrec|
Like many well-born men of his time, Toulouse-Lautrec loved food--planning it, cooking it, eating it, and talking about it.
Results 1 - 10 of 26 for mexican fajitas
Result Page: 1
Thinly slice meat into bite-size strips. Place meat in plastic bag. Chop one onion. Combine onion, beer, 1/2 cup oil, lime juice, garlic and chili, ...
Add everything together in a large 3 quart saucepan or deep skillet and cook for 20 minutes on medium-high heat until liquid cooks down and dip gets ...
Marinate chicken in all ingredients several hours. Barbeque on roast in oven. Serve with flour tortillas, salsa sauce, sour cream or guacamole sauce. ...
Partially freeze steak; ... steak. Sprinkle each fajita with 2 tablespoons ... with 1 tablespoon each of reserved tomato mixture, guacamole and sour cream.
Thaw fajita strips in the ... In a small bowl, mix together sour cream, salsa and chili powder. Just before serving, toss salad with sour cream mixture.
Combine above; marinate meat 2 hours. Quickly saute vegetables in oil until lightly browned; remove from pan. Saute marinated meat about 4 minutes. ...
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. In a bowl, combine beef strips, pepper stir-fry, oil and ...
Mix all of ... little of the fajita seasoning to taste. ... melted/brown and the sides are bubbling. It's a very heavy dish and is not for people on ANY diet.
Preheat the broiler. ... prepare with the fajita seasoning mix. Broil ... tortillas. Bake in the preheated oven for 10 minutes, or until cheese has melted.
You can use ... even had shark fajitas!), but the ... "sizzle"). Fajitas are prepared by piling the meat mixture and any (or all) of the fixin's onto tortillas.
Result Page: 1
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