What to Cook, Bake, or in General to Make Wednesdays

(a Rosarita recipe)
FAJITAS (fa-hee-tas)

Ingredients:
1 LB skirt steak, cut across grain in 1/4" strips - or cubed, boned and skinned chicken
2 TBS each: Corn oil and lemon juice
1 tsp each: garlic pwd. and seasoned salt
1/2 tsp each: ground oregano and pepper
1/8 tsp liquid smoke flavoring
1 c. each: green pepper strips, thin onion wedges and thin tomato wedges
1/2 c. Mild Chunky Taco Salsa
8 hot corn or flour tortillas

In medium bowl, combine first 8 ingredients. Cover and refrigerate 6 to 8 hours to marinate. In a 10" skillet, heat 3 tbs oil over high heat until very hot* Saute half of meat until beginning to lose redness, about 30 seconds. Add half of green pepper and onion and continue cooking 1-2 minutes or until crisp-tender; remove all from skillet. Repeat with remaining meat, pepper and onion, in additional oil if needed. Return all of meat mixture to skillet. Add tomato and 1/2 cup of salsa; simmer, tossing meat and vegetables, 1 minute longer. Serve immediately with additional salsa. Makes 4 servings.
*Note: Oil must be very hot to quickly sear meat and seal in juices.
Serving suggestions: Pieces of fajita meat and vegetables can be wrapped in a tortilla, pick up and eat taco-style.