Salt, MSG, Spices, Garlic Onion, Tenderizer (Proteolytic Enzyme Derived from Aspergillus Flavus Oryaze and from Papaya), and Corn Oil.
1. Sprinkle fajitas (skirt steaks) generously with Seasoning. 2. Let fajitas stand 30 minutes for flavor development and tenderization (Maximum tenderizing occurs when left refrigerated overnight). 3. Sear the fajitas quickly over a hot charcoal fire to seal in the juices, then allow to cook until just done. 4. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole and picante sauce.
Always refer to the actual package for the most accurate information