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Old 12-10-2004, 06:08 AM   #11
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I don't think lemon vs lime is a fine judgement at all - totally different tastes and end product. Likewise, toasting or frying the spices gives a totally different taste than mixing them in with the marinade.
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Old 12-10-2004, 06:36 AM   #12
 
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I guess there is no right or wrong.

In the Mexican restaurant I cooked in while I was in college, many years ago, they used: chopped tomatoes, minced red onion, chopped jalepenos, cilantro, and lime juice in guacamole. No mayo, no sour cream.

The flank steak was marinated in minced garlic, oil, and lime juice overnight. Then it was grilled and sliced against the grain.
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Old 12-11-2004, 12:46 PM   #13
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Quote:
Originally Posted by choclatechef
I guess there is no right or wrong.

In the Mexican restaurant I cooked in while I was in college, many years ago, they used: chopped tomatoes, minced red onion, chopped jalepenos, cilantro, and lime juice in guacamole. No mayo, no sour cream.

The flank steak was marinated in minced garlic, oil, and lime juice overnight. Then it was grilled and sliced against the grain.
I'll echo these thoughts strongly, Lifter. That's how we do beef fajitas down here in the great nation of Texas. And I also agree wholeheartedly with marmalady in the difference between lemon and lime juice, especially in guacamole.

I think your idea of the big fajita spread is fabulous! Should be a huge crowd-pleaser with the kids, who will devour this dinner soundly!! When I serve such here, I marinate flank steak just like choclatechef said, and grill. I season chicken breast meat with fajita seasoning liberally and grill that, too. Both meats are sliced thinly and placed in their own servers and set out flour tortillas, plain guacamole, sour cream, salsa, chopped toatoes, sliced jalapenos, onions and green peppers exactly as you describe cooking, and shredded cheddar and/or monteray jack cheeses...all in separate bowls.

And I wait, at a safe distance, for the crowd to thin...
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Old 12-11-2004, 01:24 PM   #14
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I'm going to add my 2 cents but don't have time to read everyone's answers, so I apologize if I am repeating!!

Guacamole - chopped avocados, green onion (or red), fresh chopped cilantro, finely diced fresh roasted jalapeño (or not roasted), lime juice (not lemon!!!), a sprinkling of ground cumin, chopped fresh seeded tomatoes (concassaise). Just the mixing of everything will make the guacamole "melt" - or you can mash ahead of time before adding everything else. Leave the mayo out (JMHO)

For a different taste I love to roast pablanos, skin, seed, chop, and add those too.

OFF TOPIC A BIT: If you like grilled salmon make the guacamole as above but keep the chunks of avocado bigger, sliver the red onion and the rest pretty much stays the same. Toss a mesclun mix with either a cilantro vinaigrette or a green chili vinaigrette, place your salmon on top of the salad, and lay some chunky avocado salsa on top of the fish. YUM!!!!

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Fajita Marinade

--makes enough for about 4 pounds of beef and/or chicken/and or shrimp

1 jalapeño (canned, in juices, seeds left in)
Juice of 1 lime
1/2 cup vegetable oil
1/2 cup water
1/4 cup cider vinegar
1 tbsp Worcestershire Sauce
2 tbsp paprika
1 tbsp cayenne
1 tbsp chili powder
1 tbsp black pepper
2 tsp kosher salt
2 tsp sugar
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp cilantro


--Combine water & jalapeño in a blender. Puree until smooth. Pour into a large mixing bowl and combine with the rest of ingredients. Mix well, and pour over the beef and/or chicken, flipping meat to coat well. Marinate 12-36 hours.

(I know it has a lot of stuff in it but the flavor will be worth the effort! This is carnivore's recipe (site helper a long time ago) and he was a GREAT lover of fajitas.
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I like my onions and peppers REALLY caramalized - they can be soft and they are still good. I also like tomato chunks cooked down in this.

Also, a good thing to serve with this is a simple Spanish rice - however much rice you need cooked and cooled. Saute lots of onion and green pepper (chopped kind of big) until tender and caramilized, a can or two of Rotel and all its juice, depending on how much rice you have. Heat to combine flavors. You can also add during the heating process some frozen peas, carrots and corn for a different variation.

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I'm being long-winded today

I like to make salsa versus a pico de gallo to add to the hot, hot skillet right at the very end. Tomato sauce thinned with lots of fresh lime juice, spring onion chunks, ground cumin, fresh cilantro chopped fine.

Right at the end when everything is sizzling pour some of this on and stand back!!! The flavor it imparts in the final dish is wonderful!

ok, I think I'm done - - - :oops: :P (but probably not!!)
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Old 12-15-2004, 09:34 PM   #15
 
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I've got kids coming next week that are going to be genuflecting in thanks to all these great hints and ideas...

Sadly, I was relying on a 1960's cookbook for guacamole, and mayo is what it advised to use....am discovering the error of my ways...

Lifter
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Old 12-15-2004, 09:51 PM   #16
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LOL Lifter - mayo was quite the hit then!!! All those jello salads were invented by the mayo makers, didn't you know???? LOL I've seen recipes like that too and they are from that era - but those cookbooks pre-date us so we don't really know any better!!! (shhhhh - don't laugh - they might believe that!!!)
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Old 12-15-2004, 11:19 PM   #17
 
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A '60's cookbook hardly pre-dates me!...

Note the previous "ambrosia/5 Cup Salad posts and tweaks that come from the '50's!

You are a "young thing", "Elf"!

LOL!

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Old 12-16-2004, 09:26 AM   #18
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geez Lifter, I'm trying not to let the whole world know I'm a geezer!!!!!!!!! Older than most here most definately, younger than only a few. :oops: And probably shorter than 99% of everyone!!! :P
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Old 12-16-2004, 12:11 PM   #19
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Quote:
Originally Posted by Lifter

Sadly, I was relying on a 1960's cookbook for guacamole, and mayo is what it advised to use....am discovering the error of my ways...

Lifter

Lifter,

Maybe Santa can update your cookbook collection??? :D
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