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

Title: Tostadas De Fajita
Categories: Beef, Mexican
Yield: 6 Tostadas

2 lb Fajitas
6 Corn tortillas
2 c Refried beans
Lettuce; chopped
Tomatoes; diced
2 c Cheddar cheese; grated
2 Avocados; sliced
Sour cream

Prepare fajitas by cooking as desired, and chop. Have ready tostada
shells, refried beans, lettuce, tomatoes, cheese, and avocados--set
aside. Spread refried beans on fried tortilla, then cover plentifully
with fajita meat. Top with lettuce, tomatoes, cheese, and avocados.
Garnish with a spoon of sour cream in the middle of the tostada.

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

MMMMM
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Ben Collver wrote to All <=-

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

Title: Tostadas De Fajita
Categories: Beef, Mexican
Yield: 6 Tostadas

2 lb Fajitas

What flavour fajitas? Ho-made or store bought?

6 Corn tortillas

What size tortillas?

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

Title: Fajita Seasoning (DRY)
Categories: Herbs, Chilies, Rubs
Yield: 3 Tablespoon

1 tb Cornstarch
2 ts Chilli spice mix
1 ts Salt
1 ts Paprika
1 ts White sugar
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Cayenne pepper
1/2 ts Ground cumin

Stir cornstarch, chilli spice, salt, paprika, sugar, onion
powder, garlic powder, cayenne pepper, and cumin together
in a small bowl.

Makes a generous three tablespoons

From: http://www.allrecipes.com

Uncle Dirty Dave's Kitchen

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Re: Re: Tostadas De Fajita
By: Dave Drum to Ben Collver on Wed Apr 02 2025 12:27:00

Title: Tostadas De Fajita

What flavour fajitas? Ho-made or store bought?

Ho-made beef flavoured fajitas using the recipe below.

What size tortillas?

In the restaurant they offer corn or wheat, which usually appear to be about
6" and 8" respectively. Whichever size tortillas you prefer!

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

Title: Fajitas
Categories: Beef, Mexican
Yield: 4 Servings

2 1/2 lb Beef skirts; up to 3 lb

MMMMM--------------------------MARINADE-------------------------------
1/2 c Olive oil
1/2 md Onion; minced
1 ts Sugar
1 cl Garlic; minced
1/2 ts Salt
1 sm Serranno pepper; minced
1/2 c Red wine
1/2 ts Paprika
1/2 ts Pepper; freshly ground

Lay meat on cutting board, spread it out to full length, fatty side
up. Trim loose fat off carefully with a sharp knife, or peel off what
is possible. Leave some fat to give fajitas more flavor. Pound meat
with the flat side of a butcher knife or a meat mallet, tenderizing
the meat. Fajita can be left whole and marinated or you can butterfly
by laying out lengthwise, slicing almost through it, and spreading
apart--making a flat piece. Pound to tenderize.

Heat oil and saute onion, garlic, and pepper until lightly brown--add
all other ingredients; bring to boil. Reduce heat and simmer for 5 to
10 minutes. Cool and pour over 2-1/2 to 3 lb of Fajitas; marinate 3
hours or overnight. Cook fajitas over charcoal grill, basting with
marinade. Good served with hot chile sauce.

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

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Ben Collver wrote to Dave Drum <=-

Title: Tostadas De Fajita

What flavour fajitas? Ho-made or store bought?

Ho-made beef flavoured fajitas using the recipe below.

I'll stick with my Fajita seasoning recipe, thanks.

What size tortillas?

In the restaurant they offer corn or wheat, which usually appear to be about 6" and 8" respectively. Whichever size tortillas you prefer!

If doing ground meat corn is OK. For real meat I prefer flour tortillas.

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

Title: Fajitas
Categories: Beef, Mexican
Yield: 4 Servings

2 1/2 lb Beef skirts; up to 3 lb

AFAICS fajitas are/were intended as simple street food. Unlioke Father
Leo's version ...........

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

Title: Father Leo's Fusion Fajitas
Categories: Beef, Chilies, Fruits, Dairy, Herbs
Yield: 3 servings

1 1/4 lb Flank steak
Tortillas

MMMMM--------------------------MARINADE-------------------------------
1/4 c White wine
1/4 c Soy sauce
1 ts Red pepper flakes
2 tb Ketchup
1/4 c Red wine vinegar
1/4 c Olive oil
1 c Dark brown sugar
2 cl Garlic; fine minced
2 ts Kosher salt
1 ts Cracked black pepper
1 ts Garlic powder
1 ts Ginger powder

MMMMM-----------------------HOLY GUACAMOLE----------------------------
2 Avocados; halved, pitted
Juice from 1 lime
1 cl Garlic; chopped
1/2 ts Salt
1/2 ts Black pepper
2 ts Minced parsley
2 ts Minced cilantro
2 ts Finely minced red onion
4 ts Olive oil.

MMMMM-------------------------VEGETABLES------------------------------
2 tb Olive oil
1 cl Garlic; minced
1/2 Red onion; sliced thin
2 Colored bell peppers; in
- 1/4" strips
2 tb (to 4 tb) reserved marinade
Salt & pepper

MMMMM--------------------SCREAMING SOUR CREAM-------------------------
1/2 c Sour cream
2 ts Hot sauce
1/2 ts Salt
1/4 ts Fresh ground pepper
1 ts Garlic powder

In a bowl, combine all the marinade ingredients together
and whisk until fully incorporated. Reserve 1/4 cup of
marinade.

Prepare the vegetables, heat olive oil and garlic in a
pan over high heat. Add the vegetables and saute for 2
to 3 minutes. Add the reserved 1/4 cup marinade and cook
for another minute. Season with salt and pepper. Take
off heat and set aside. To make the sour cream, mix
together the sour cream, hot sauce, salt, pepper, and
garlic powder and refrigerate until ready to use.

To prepare the guacamole, remove the flesh from the
avocados and immediately pour the lime juice on top to
prevent the flesh from turning brown. Combine the rest
of the guacamole ingredients and mash together with a
fork. Set aside in the refrigerator. To assemble
fajitas: Spread 1 heaping tablespoon of screaming sour
cream over the tortilla. Add 4 to 5 thin slices of meat.
Add a few pieces of stir-fried vegetables. Top with holy
guacamole.

RECIPE FROM: http://arrisje.com

Uncle Dirty Dave's Archives

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Re: Re: Tostadas De Fajita
By: Dave Drum to Ben Collver on Thu Apr 03 2025 05:37:00

AFAICS fajitas are/were intended as simple street food. Unlioke Father Leo's version ...

Once i read that fajitas were actually invented in Texas. Not sure whether that's true...

Here's a recipe for beef flutes.

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

Title: Fajita Flautas
Categories: Beef, Mexican
Yield: 12 Flautas

2 lb Fajitas
12 Corn tortillas
1 c Cooking oil
Toothpicks

Prepare fajitas by cooking as desired, then chop up into bite-sized
pieces. First dampen tortillas with water, then soften voer warm
griddle. Lay tortilla flat, spoon on fajita pieces, and toll
tightly--pin closed with a toothpick. Heat oil in a skillet; fry
tortilla roll in skillet until crisp and golden brown--drain on paper
towel. Remove toothpick, serve with a spoon of guacamole and sour
cream on top.

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

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Ben Collver wrote to Dave Drum <=-

AFAICS fajitas are/were intended as simple street food. Unlioke Father Leo's version ...

Once i read that fajitas were actually invented in Texas. Not sure whether that's true...

Accordi9ng to my kid brother who learned to make them in Corpus Christi,
they are true Tex-Mex cookery. The restaurant where he worked claimed to
be the originator of them from the founder's push cart days before moving
to a brick & mortar joint. He's the source of my fajita seasoning recipe.

Here's a recipe for beef flutes.

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

Title: Fajita Flautas
Categories: Beef, Mexican
Yield: 12 Flautas

2 lb Fajitas
12 Corn tortillas
1 c Cooking oil
Toothpicks

I see beef as a category. But other than in the categories list beef
in not mentioned anywhere else. Bv)=

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

Title: Fajita-Seasoned Grilled Chicken
Categories: Five, Poultry, Vegetables, Herbs
Yield: 2 servings

2 (4 oz ea) boned, skinned
- chicken breasts or thighs
1 bn Green onions; ends trimmed
1 tb Olive oil
2 ts Fajita seasoning mix

Prepare grill for direct cooking.

Brush chicken and green onions with oil. Sprinkle both
sides of chicken with seasoning mix. Grill chicken and
onions 6 to 8 minutes or until chicken is no longer pink
in center.

Serve chicken with onions.

RECIPE FROM: https://www.diabetesselfmanagement.com

Uncle Dirty Dave's Kitchen

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Re: Re: Tostadas De Fajita
By: Dave Drum to Ben Collver on Fri Apr 04 2025 05:27:34

According to my kid brother who learned to make them in Corpus Christi, they are true Tex-Mex cookery. The restaurant where he worked claimed to be the originator of them from the founder's push cart days before moving to a brick & mortar joint. He's the source of my fajita seasoning recipe.

How cool! You have a personal connection to fajitas OG.

2 lb Fajitas

I see beef as a category. But other than in the categories list beef
in not mentioned anywhere else. Bv)=

Well, all of the recipes i have been posting that call for "Fajitas" in
the ingredient list are referring to a separate recipe for Beef Fajitas.

Title: Fajita-Seasoned Grilled Chicken

Nice! I used to love ordering Fajita Nachos at a Mexican restaurant near
the Greyhound station in Corvallis. Now both the restaurant and the bus station are out of service.

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

Title: Fajita Nachos
Categories: Mexican
Yield: 1 Batch

1 lb Fajitas
Tortilla chips
1 c Refried beans
2 c Cheddar cheese; shredded
1 c Chile con queso
2 Jalapeno peppers; sliced
5 tb Guacamole
5 tb Sour cream

Prepare fajitas by cooking in your favorite way, then chop into small
bite-sized pieces. Have ready tortilla chips, chile con queso,
guacamole, and refried beans--set aside. Preheat oven to 350?F.
Spread refried beans on each tortilla chip; place chips on an oven
proof platter, covering completely--sprinkle cheese generously over
beans. Place in the oven, bake for about 5 minutes or until cheese
has melted. Remove platter from oven, spread fajita meat evenly over
melted cheese--each chip has a nice helping of meat. Pour chile con
queso over meat, top with sliced jalapenos and spoons of guacamole &
sour cream.

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

MMMMM
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Ben Collver wrote to Dave Drum <=-

According to my kid brother who learned to make them in Corpus Christi, they are true Tex-Mex cookery. The restaurant where he worked claimed to be the originator of them from the founder's push cart days before moving to a brick & mortar joint. He's the source of my fajita seasoning recipe.

How cool! You have a personal connection to fajitas OG.

2 lb Fajitas

I see beef as a category. But other than in the categories list beef
in not mentioned anywhere else. Bv)=

Well, all of the recipes i have been posting that call for "Fajitas" in the ingredient list are referring to a separate recipe for Beef
Fajitas.

Fair enough.

Title: Fajita-Seasoned Grilled Chicken

Nice! I used to love ordering Fajita Nachos at a Mexican restaurant
near the Greyhound station in Corvallis. Now both the restaurant and
the bus station are out of service.

As cars have gotten more and more affordable the intercity bus services (Greyhouns, Continental Trailways,etc) have suffered. Springfield used
to have a bus station on the edge of downtown. It's now located ob the
far noertheast edge of town at a salvage yard and towing company. The
city fathers are building a transportation hub in the middle of town to
feature mass transit bus, intercity bus and rail passenger hubs.

Were I picking for intercity transport - if I couldn't drive myself I'd
rather take the train. Trains don't fall out the sky like aeroplanes do.

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

Title: Fajita Nachos
Categories: Mexican
Yield: 1 Batch

2 recipes ---

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

Title: Nacho Mama's Sheet-Pan Chicken-Fajitas Nachos
Categories: Breads, POultry, Beans, Cheese, Snacks
Yield: 3 servings

30 5"-round fresh corn tortillas
- deep-fried as directed
+=OR=+
16 oz Bag store-bought restaurant-
-style corn tortilla chips
16 oz Shredded Monterey Jack cheese
18 oz (2 cans) refried bean dip
3 1/2 c Tex-Mex Chicken Fajita
- Filling warmed slightly
1 c Spicy avocado crema
1 c Mexican crema or sour cream

To deep-fry fresh tortillas, divide tortillas into two
stacks and cut each stack into six wedges. Heat corn or
peanut oil in deep-fryer to 375oF/190oC. When the deep
fryer is ready: Fry 2 stacks of the tortilla triangles
for 40-45 seconds. Chips will be lightly-browned and
puffed in spots. Transfer to a large baking pan that's
been lined with 3-4 layers of paper towels. Using a
spatula, quickly and randomly separate the chips into a
single layer and lightly salt their tops ASAP. Repeat
process 5 more times.

To assemble the nachos, line a 17 1/2" x 12 1/2" baking
pan with aluminum foil, then, place a piece of parchment
paper in the bottom. Arrange chips across the bottom of
pan, in a semi-single layer, allowing them to overlap
and double-up occasionally. Scatter about two-thirds (4
cups) of the shredded Monterey Jack cheese over the
surface of the tortilla chips. By teaspoonfuls, drop
blotches of refried bean dip over the Jack cheese.
Scatter the chicken fajita mixture over the entire
surface, followed by the remaining shredded cheese.

To bake and garnish the nachos, place on center rack of
350oF/175oC oven and bake until Jack cheese is melted
and shows bubbly signs of light-browning, 6-7 minutes.
Remove from oven. Without hesitation decoratively
drizzle with the avocado crema and Mexican crema or sour
cream. Serve ASAP.

Place pan on table or cocktail table & get out the napkins:

By: Melanie Preschutti

RECIPE FROM: https://www.bitchinfrommelanieskitchen.com

Uncle Dirty Dave's Archives

MMMMM

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

Title: One-Skillet Tex-Mex Chicken-Fajita Filling
Categories: Poultry, Herbs, Chilies, Vegetables
Yield: 6 cups

2 1/2 lb boned, skinned chicken
- thighs, lightly-pounded into
- paillards
3 tb Oil
3 tb Fajita seasoning
Sprinkle of ground cumin
Sprinkle of ground jalapeno
Freshly-ground sea salt

MMMMM-----------------VEGETABLES & SEASONINGS------------------------
3 c Sweet onion; in 1/4"-slices
- slices cut in half-moons
1 1/2 c (ea) green, red, orange and
- yellow bell pepper; cored,
- julienned
3 tb Fajita seasoning
Sprinkle of ground cumin
Sprinkle of ground jalapeno
Freshly-ground sea salt

To season and cook chicken on first side, heat the oil
in a 16" electric skillet over low heat. Add the chicken
paillards to the skillet. Liberally season the top side
with half of the fajita seasoning (1 1/2 tablespoons),
followed by a moderate sprinkling of ground cumin,
followed by a very-light sprinkling of jalapeno pepper
and sea salt. Increase skillet temperature to 225o.
Saute the chicken until nicely-golden on the bottom,
about 6-7 minutes.

Using a fork or a spatula, flip the chicken over. To
season and cook the chicken on the second side, repeat
the seasoning process on the second side, and, saute
until golden on the bottom, another 6-7 minutes. Flip
the chicken over one more time and cook for 1 additional
minute. Turn the heat off. Remove the chicken from the
skillet (leaving all of the flavorful pan drippings in
the bottom. Slice the chicken into very thin strips and
set aside.

Add all of the onions and bell peppers to the chicken
drippings in the skillet, spreading them out across the
surface of the bottom of pan. Season the vegetables by
sprinkling them with all of the fajita seasoning, a
moderate sprinkling of ground cumin, and, a very-light
sprinkling of jalapeno pepper and sea salt. Using two
large slotted spoons, give the mixture a thorough stir.
Adjust the heat to 225o and saute the vegetables until
crunch-tender, about 3-4 minutes. Add all of the chicken
strips, give the mixture a thorough stir and continue to
cook until chicken is just heated through, about 1
minute. Turn the heat off. Transfer chicken/veggie
mixture to a large bowl. Serve immediately.

By: Melanie Preschutti

RECIPE FROM: https://www.bitchinfrommelanieskitchen.com

Uncle Dirty Dave's Archives

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

As cars have gotten more and more affordable the intercity bus services (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..

Title: Nacho Mama's Sheet-Pan Chicken-Fajitas Nachos
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
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Hello Ben!

05 Apr 25 13:46, you wrote to Dave Drum:

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.

The city I live in and Greyhound had a spat and they closed the Greyhound office here. Now, the nearest Greyhound stop is at a 24/7 gas station is a 39 mile drive west (an hour's drive).

Though Greyhound's service is outright lousy these days.

-- Sean

... Never start a conversation with Pi. It'll just go on forever.
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Re: Tostadas De Fajita
By: Sean Dennis to Ben Collver on Sat Apr 05 2025 18:37:30
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Re: Tostadas De Fajita
By: Sean Dennis to Ben Collver on Sat Apr 05 2025 18:37:30

Though Greyhound's service is outright lousy these days.

Agreed. Last year the bus started showing up late more often.
Then one day it didn't show up at all. Greyhound gave me a
voucher for a new ticket, but i still had to cancel my plans.

I wish someone would start a new Green Tortoise bus. The
current Green Tortoise ticket prices are over $1000. No
longer serving the low-cost market segment AKA poor people.

https://en.wikipedia.org/wiki/Green_Tortoise

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

Title: Spanish Steak
Categories: Beef, Spanish
Yield: 1 Batch

1 md Onion; minced
16 oz Can tomatoes; chopped
2 cl Garlic; crushed
1/2 md Bell pepper; sliced
1 ts Cilantro; minced
2 tb Hot sauce
1 ds Sugar
Salt & pepper; to taste
2 tb Margarine
Round steak; chuck steak, or
- fajitas

In a skillet, heat 2 tb margarine and saute onion, garlic, bell
pepper, and hot sauce in margarine until soft and transparent. Add
tomatoes, sugar, and cilantro--simmer for 15 minutes. Use choice of
meat: round steak, chuck steak, or fajitas--cut into strips. Broil on
charcoal grill or under broiler of stove--or can be fried. Pour above
sauce mixture over steak and serve hot.

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

MMMMM
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Ben Collver wrote to Dave Drum <=-

As cars have gotten more and more affordable the intercity bus services (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.

Anytime they say "It's not about the money" it's about the money.

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

Title: Nacho Mama's Sheet-Pan Chicken-Fajitas Nachos
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

It well could be. Round steak ain't my favourite cut of beef ... unless
I'm grinding extra-lean hamburger or mechanically tenderising it for cube steak.

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

Title: Smothered Cube Steaks
Categories: Cajun, Beef, Herbs, Vegetables
Yield: 6 Servings

2 tb Butter
2 tb A-PFlour
1 1/2 c Rich beef broth
pn Sage leaves; crumbled
6 (6 oz or more ea) thick
- pieces round steak; cubed
1 c Flour for dredging
Salt & pepper
1/2 c Lard
3 lg Onions; peeled, sliced
3 cl Garlic; minced
1/4 c Celery; minced

No matter where they're served, smothered meat dishes are
extremely popular (and remarkably similar) throughout the
South: meat heaped high with sauteed onions and a spicy
brown gravy. This Mississippi/Louisiana recipe borrows
several New Orleans Creole techniques.

In a small saucepan melt butter over medium-high heat,
stir in the 2 tb flour, and cook, stirring constantly
with a wire whisk, until lightly browned. Stir in
broth and sage, mix well, remove from heat, and set
aside. This mixture will be the sauce.

Add salt and pepper to the 1 cup flour; dredge chops in
the mixture. In a large, heavy skillet heat 1/4 cup of the
lard over medium-high heat. Add steaks and cook until they
are browned. Move browned chops to a large, oven-proof
casserole with a cover.

Set oven @ 350ºF/175ºC.

Melt the remaining lard in skillet over high heat. Add
onions, garlic, and celery; lower heat to medium, and
cook, stirring frequently to avoid burning, until onions
are golden (about 8 to 10 minutes). Remove vegetables with
a slotted spoon and place over steaks in the casserole.

Pour off all lard from the skillet. Add reserved sauce,
raise heat to high, bring to a boil, and cook for 1 minute,
stirring vigorously and scraping the bottom of the skillet.
Pour sauce over chops in casserole, cover, and bake for 30
minutes. Serve with mashed potatoes.

Serves 6.

From "Regional American Classics", California Culinary
Academy, Chevron Chemical Company, 1987.

Posted by Stephen Ceideberg; November 3 1992.

Modified by Dave Drum for beef steaks

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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