Subj : Re: Tostadas De Fajita
To   : Dave Drum
From : Ben Collver
Date : Sat Apr 05 2025 13:46:23

  Re: Re: Tostadas De Fajita
  By: Dave Drum to Ben Collver on Sat Apr 05 2025 07:27:00

DD> As cars have gotten more and more affordable the intercity bus services
DD> (Greyhouns, Continental Trailways,etc) have suffered.

That was the official reason for cutting Greyhound service through
southern and eastern Oregon.  The busses still pass through those parts of
the state, but no longer stop there, supposedly because of lack of demand.

I interpret it differently.  Every time i rode the bus there was a good
sized line-up.  I digress..

DD>       Title: Nacho Mama's Sheet-Pan Chicken-Fajitas Nachos
DD>       Title: One-Skillet Tex-Mex Chicken-Fajita Filling

Thanks for these recipes, they look good to me.  Here is a recipe from a
Tex-Mex cookbook, but i think it is Brazilian in origin.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Carioca Round Steak
 Categories: Beef, Mexican
      Yield: 1 Batch

      3 lb Top round steak
           - (1-1/2" thick)

MMMMM--------------------------MARINADE-------------------------------
      2 tb Instant coffee powder
    1/2 c  Water; hot
      6 oz Can frozen orange juice;
           - thawed
      2 tb Instant minced onion
      1 tb Lemon juice
      1 ts Salt
    1/4 ts Ground cloves
    1/8 ts Liquid red pepper seasoning

  Trim excess fat from steak; and score remaining fat around edge at 1"
  intervals--place in a large plastic bag or a shallow baking dish.

  Prepare Marinade:

  Dissolve coffee in hot water; combine with concentrated orange juice,
  instant onion, lemon juice, salt, cloves, and red pepper seasoning in
  a small bowl.

  Pour over steak, coating evenly. Seal plastic bag or cover dish with
  plastic wrap--refrigerate for at least 4 hours. After removing from
  refrigerator let stand 1 hour at room temperature; remove--reserve
  marinade.

  Over a medium-hot fire, grill steak, 5" from heat, brush with reserved
  marinade; turn with tongs--6 minutes for rare, 9 minutes for medium,
  and 11 minutes for well-done; or until as you like.

  Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995

MMMMM

.