Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. GRIDDLE 325 F. OVEN

1. PREPARE 1 RECIPE SALSA (RECIPE NO.025-2). REFRIGERATE FOR USE IN STEP 8.

2. CUT BEEF INTO 1/4" THIN SLICES; CUT SLICES INTO 1/4" STRIPS, 2-3" LONG.

3. POUR LEMON JUICE OVER BEEF.

4. COMBINE SALT, GARLIC, ONION POWDER, BLACK PEPPER, CUMIN, AND RED PEPPER; SPRINKLE OVER BEEF; MIX THOROUGHLY; COVER; MARINATE IN REFRIGERATOR
1 HOUR.

5. LAYER STACKS OF 4-5 TORTILLAS IN 1-12 BY 20 BY 2 1/2" STEAM TABLE PAN. COVER; STEAM AT 5 LB PSI 8-10 MINUTES OR UNTIL HOT AND PLIABLE.

COVER; KEEP WARM FOR USE IN STEP8.

6. SAUTE ONIONS AND PEPPERS IN MELTED SHORTENING OR SALAD OIL IN STEAM- JACKETED KETTLE OR STOCK POT ABOUT 10 MINUTES TO UNTIL ALMOST TRANSPARENT. KEP HOT FOR USE IN STEP 8.

7. BROWN BEEF STRIPS, TURNING FREQUENTLY, 1-2 MINUTES ON LIGHTLY GREASED GRIDDLE.

8. PLACE 4-6 BEEF STRIPS (ABOUT 1 OZ) AND 1/2 OZ (1 1/2 TBSP) ONIONS AND SWEET PEPPERS ON EACH TORTILLA. ROLL UP.

9. SERVE WITH SALSA.

NOTE:

1. IN STEP 1, 1 RECIPE TACO SAUCE, RECIPE NO. O-25 MAY BE USED FOR SALSA RECIPE NO. O-25-

2.

2. IN STEP 6, 5 LB 9 OZ DRY ONIONS A.P. WILL YIELD 5 LB ONION STRIPS; 6 LB 1 OZ SWEET PEPPERS A.P. WILL YIELD 5 LB SWEET PEPPERS.

3. IN STEP 2, 1 LB 8 OZ FRESH LEMONS (6 LEMONS) A.P. WILL YIELD 1 CUP LEMON JUICE.

4. IN STEP 8, FAJITAS MAY BE SERVED WITH TOOTHPICK.

5. IN STEP 7, BROWN BEEF STRIPS IN BATCHES OF NO MORE THAN 25 PORTIONS.

6. IN STEP 9, SALSA MAY BE PLACED ON SERVING LINE FOR SELF SERVICE.

7. IN STEP 9, FAJITAS MAY BE SERVED WITH GUACAMOLE. PREPARE 1 RECIPE GUACAMOLE, RECIPE NO. M-52. EACH PORTION: 2 TBSP (1 OZ).

SERVING SIZE: 2 FAJITAS

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