PLUM GOOD FAJITAS
1 (17-ounce) can purple plums in heavy syrup, undrained
1/2 cup butter or margarine
1 large onion, chopped
1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
1/2 cup chili sauce
1/4 cup soy sauce
1 tablespoon dry mustard
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce
2 drops of hot sauce
8 (8-inch) flour tortillas
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 large onion, sliced
2 (1-pound) flank steaks
Toppings: sliced green onions, sour cream, guacamole
DRAIN plums, reserving syrup; remove pits from
plums, and discard. Puree plums and syrup in a
blender, stopping once to scrape down sides.
MELT butter in a saucepan over medium-high heat;
add chopped onion, and sauté until tender. Stir
in plum puree, lemonade concentrate, and next 6
ingredients. Bring sauce to a boil; reduce heat,
and simmer 15 minutes.
HEAT tortillas according to package directions; keep warm.
PLACE peppers and onion slices in a grill basket
coated with vegetable cooking spray. Place basket
and steaks on food rack; baste with plum sauce.
GRILL, without grill lid, over high heat (400° to
500°) 20 minutes or until desired degree of
doneness, basting often and turning steaks once.
CUT steaks diagonally across the grain into thin
strips. Place steak and vegetables evenly in
tortillas, and roll up, jellyroll fashion. Serve
with desired toppings. Makes 8 servings.
1 (17-ounce) can purple plums in heavy syrup, undrained
1/2 cup butter or margarine
1 large onion, chopped
1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
1/2 cup chili sauce
1/4 cup soy sauce
1 tablespoon dry mustard
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce
2 drops of hot sauce
8 (8-inch) flour tortillas
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 large onion, sliced
2 (1-pound) flank steaks
Toppings: sliced green onions, sour cream, guacamole
DRAIN plums, reserving syrup; remove pits from
plums, and discard. Puree plums and syrup in a
blender, stopping once to scrape down sides.
MELT butter in a saucepan over medium-high heat;
add chopped onion, and sauté until tender. Stir
in plum puree, lemonade concentrate, and next 6
ingredients. Bring sauce to a boil; reduce heat,
and simmer 15 minutes.
HEAT tortillas according to package directions; keep warm.
PLACE peppers and onion slices in a grill basket
coated with vegetable cooking spray. Place basket
and steaks on food rack; baste with plum sauce.
GRILL, without grill lid, over high heat (400° to
500°) 20 minutes or until desired degree of
doneness, basting often and turning steaks once.
CUT steaks diagonally across the grain into thin
strips. Place steak and vegetables evenly in
tortillas, and roll up, jellyroll fashion. Serve
with desired toppings. Makes 8 servings.
