Recipe - Southwest Fajitas

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Title:		Southwest Fajitas
Author:		Albert Brennsteiner (Edith Gale's Son)
Ingredients:		1 - 1 1/2 lb Chicken Breast (or Beef Skirt Steak) juice from 1 -2 Limes Fajita Seasoning (salt, garlic powder, onion, salt, meat tenderizer and black pepper) 1 - 2 c White Vinegar 1 T Oil 1 Green Bell Pepper 1 Red Bell Pepper 1 - 2 large Sweet (Vidalia) Onion 8" flour Tortillas (2-3 per person)
Method:		Place meat in a bowl. Cover with fajita seasoning. Add vinegar, oil and lime juice. Stir well and let marinate for 3-6 hours or overnight. Heat cast iron skillet and add a few tablespoons of olive oil. Add 1-2 large sweet onions, separated into rings and bell peppers, cut into strips. When oil is heated, add onion rings and pepper strips and stir-fry just until they start to get limp, 3 or 4 minutes. When they are ready, remove them from the pan and keep them warm. Drain the meat. Fry the strips over high heat in a large skillet, working in batches, if necessary, turning them frequently. It should take no more than 1 1/2 to 2 minutes to cook. Slice meat into finger length strips (cut skirt steak across the grain) Warm flour tortillas by sealing them in foil packages, six or eight at a time, and placing them in a 350 degree oven for about 20 minutes.
To Serve:		Pile the meat on a paltter with the onions and peppers. Accompany it with warm flour tortillas. Serve with sour cream, pico de gallo and guacamole on the side. Each person will assemble his or her own fajitas by filling the tortillas with strips of meat and portions of the other dishes. Serve refried beans and Mexican rice as side dishes.