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Maui Beef Fajitas with Mango Salsa

Source: Chef Ben Marquez, Maui Community College

3 lb. beef thinly sliced
½ C olive oil
2 oz. garlic finely chopped
10 oz. parsley finely chopped
3 oz. soy sauce
1 oz. fajita spice blend
2 doz. flour tortillas
1 lb. Maui onions thinly sliced
½ lb. red bell peppers thinly sliced
½ lb. green bell peppers thinly sliced
1 lb. celery thinly sliced
2 C sour cream
1/2 C milk
2 oz. garlic finely chopped
1 oz. cilantro finely chopped
salt and pepper

2 lb. tomatoes diced 1/4 inch
8 oz. chipotle peppers finely chopped
8 oz. mango, ripe diced
1/4 C red onion finely chopped
1 ea. lime squeezed of juice
½ tsp. salt
½ C cilantro finely chopped
1 tsp. garlic finely chopped
1/3 C olive oil

Marinate sliced beef in oil, garlic, parsley, soy sauce and fajita spice for about 2 hours. Prepare sliced vegetables and hold. Warm the flour tortilla and hold. Mix the sour cream with milk, garlic and cilantro. Season to taste with salt and pepper. Hold chilled. Combine ingredients for the salsa. Blend the tomatoes, chipotle peppers, mango, red onions, lime juice, salt, cilantro, garlic and olive oil. Hold chilled. For service, saute the beef in a very hot pan. Add the vegetable mixture and top with the salsa and garlic sour cream. Roll up the tortillas and serve with an extra topping of salsa and sour cream as garnish. Makes 24 servings.

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