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How Many Pounds

 
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jeepdad
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Joined: 21 Sep 2008
Posts: 5566
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Thu Jan 01 09 4:37 am    Post subject: How Many Pounds Reply with quote

I am having twenty-five people over this Friday for steak and chicken fajitas. Since I'm not a caterer I need you guys help.

The breakout is ten adults (4 men 6 women) and fifteen kids (7 under eight years old/8 ten years to 17 years). How many pounds of flank steak and chicken should I buy for a crowd this size? I will be serving Spanish rice with the fajitas. Also, any other suggestion for side dishes? thanks

--Jeepdad
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texanx5
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Joined: 26 Feb 2007
Posts: 301
Location: Zachary, LA

PostPosted: Thu Jan 01 09 10:48 am    Post subject: Reply with quote

Not a caterer either but suspect about 8 lbs of steak and 16 lbs of chicken.

ABT's are always a favorite and go well with fajitas, guacamole, refired beans, 7 layer bean dip, large lettuce type salad with plenty of spicy salsa.

suspect you would need a 5 lbs of onions and a large number of mixed bell peppers to use in the fajitas. Quesadillas are a favorite with kids and you could add some meat, cook them in the oven and then slice with a pizza cutter.

Black and Pinto Bean soup or a Tortilla soup also would complements it well.

Sounds good.
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chef_hog
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Joined: 07 Sep 2006
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Location: Middletown, DE

PostPosted: Thu Jan 01 09 9:38 pm    Post subject: Reply with quote

I figure approx 5 to 6 oz of protein per adult and 4 to 5 oz for kids.

Chicken will be the most popular so I would go heavier with that 10 lbs of chicken 8 lbs of flank steak (also consider using skirt steak) Marinate the chicken and steak whole then grill to cook. Allow to rest an then cut into strips.

Sides Yellow rice or Spanish rice, refried beans or refried black beans with cumin and cilantro, Fried plantains. Instead of plain onions and peppers add a little chilli powder or ancho chili powder as you finsh cooking. Traditionally just use shredded lettuce, diced tomato and onions, cheddar and jack cheese, fresh salsa and fresh salsa verde. Use a 10" tortilla both flour and corn (heat them up slightly before serving)
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jeepdad
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Joined: 21 Sep 2008
Posts: 5566
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Thu Jan 01 09 11:28 pm    Post subject: Reply with quote

Thanks Chef that is good information exactly what I was looking for.

--Jeepdad
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chef_hog
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Joined: 07 Sep 2006
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Location: Middletown, DE

PostPosted: Fri Jan 02 09 2:28 am    Post subject: Reply with quote

no problem Jeep glad to help have a great party
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