Reconstitute - 1. Heat ½ cup vegetable oil in a large skillet. Sauté 3 lbs. of sliced onions and 2 ½ lbs. of
sliced bell peppers until tender. Remove from skillet and set aside. (Optional: sauté 2-1/2
lbs. of tomato wedges with onions and peppers.)
2. Sear 7 lbs. of sliced sirloin steak (or 8 lbs. sliced chicken) in same skillet.
3. Drain pan juices from skillet into measuring cup. Add enough water to pan juices to
make 2 cups liquid. Return liquid to skillet.
4. Add contents of one bag (8.9 oz) of Foothill Farms® Fajita Seasoning Mix to skillet and
mix thoroughly. Bring to a boil. Reduce heat and simmer, uncovered, 3-5 minutes, stirring
occasionally.
5. Stir in reserved sautéed vegetables, heat thoroughly and serve.
Marinade: Add contents of package (8.9 oz) to 3 qts. cool water and 2 cups lemon juice or
white distilled vinegar. Mix well. Divide marinade into two equal portions. Combine half of
the marinade with 7 lbs. of sirloin steak (or 8 lbs. chicken). Cover and refrigerate
overnight. Store the remaining marinade in refrigerator in separate covered container.
Remove from refrigerator, drain meat and discard marinade. Grill meat. Let set several
minutes to allow the juices to distribute and slice. In a large skillet, combine grilled meat
with sautéed vegetables (see step one on above directions). Add remaining marinade,
heat thoroughly, stirring occasionally.