1/2 cup canned jalapenos, chopped
1/3 cup jalapeno juice (from canned jalapenos)
1/3 cup soy sauce
2 lbs skirt steak or flank steak
8 flour or wheat tortillas
3/4 cup green bell peppers (sliced)
1/2 small onions (cut into small wedges)
2 cups tomato juice
Combine the soy sauce and the jalapeno juice in a small mixing bowl. Trim and cut the meat diagonally into thin strips. Brown the meat in a 12″ Cast Iron skillet and the add the soy sauce and jalapeno mixture, tomato juice, peppers and onions. Simmer until tender.
Optional: Preheat a cast iron serving skillet to 350 degrees and add the fajitas to the skillet and serve immediately.
Serve with salsa, sour cream, cheese, lettuce and/or other condiments.
1 lb. sage sausage
1 stalk celery, chopped
1 large onion, diced
1 ½ cup butter
Salt and pepper
½ tsp. ground thyme
½ tsp. poultry seasoning
½ tsp. ground sage
1 ½ loaves white bread, torn into small pieces
Credit Jeff Rodgers http://theculinaryfanatic.com/