Basic Fajitas (and Then Some)

Pleasure is the measure of our treasure. How do you measure or assess the value of something you cherish? How do you determine the worth of a prize? Is it not by the depth of pleasure you derive from it? Is it not by the intensity and quality of your delight in what it is? Is it not by how excited and enthralled and thrilled you are in the manifold display of its attributes, characteristics, and properties? In other words, your satisfaction in what the treasure is and what the treasure does for you is the standard or gauge by which its glory (worth and value) is revealed. Hence, your pleasure is the measure of the treasure. Or again, the treasure, which is God, is most glorified in and by you when your pleasure in Him is maximal and optimal.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Meat	8	Servings

INGREDIENTS

2	lb	Skirt steak
1	lb	Chicken breasts, boneless
1	lb	Shrimp
6		Limes, cut in half squeeze
		out juice throw
		everything
		limes in bowl
4		Yellow onions, chopped
4		Cloves garlic, smashed
4		Jalapenos -or-
8		Serranos, seeded and chopped
1		Bunch of fresh cilantro
		coarsely chopped
2	T	Salt
1/4	c	Dark rum
2		Bottles Dos Equis beer
		brown bottle not green

INSTRUCTIONS

douglas allen thompson <aesculus@TSO.UC.EDU>  Take the chicken and
steak and slightly freeze them so that cutting  the meat into thin 1/2"
strips is easier. Trim off any fat or chicken  skin.  In a large glass
bowl or casserole make the marinade (mix all  ingredients). Put the
meat in this and cover with plastic wrap. Allow  to sit in the fridge
overnight or make this early in the morning for  the evening meal.
Remove meat from marinade prior to grilling. Discard the marinade and
Do Not Re-use. Once meat has drained place the beef on the hot grill
first, laying the strips perpendicular to the grill rods,spokes,etc.
otherwise the meat falls into the fire. After you get the beef on add
the chicken the same way. The meat will cook quickly and you only  need
to flip it once.As the beef and chicken cook add the shrimp. The
shrimp may cook so fast that you don't have to turn it.  When the
shrimp curls up and goes pink it's done.Remove all the meat  from the
grill and serve with grilled onions and green pepper  slices.(These can
be made ahead of time and kept warm.) Serve meat  and grilled
vegetables with large flour tortillas that have been  heated up. Top
with sour cream,salsa,or, if you wish, Melinda's.  One suggestion: This
works best if one person works the grill and  starts to turn meat while
someone else is adding the meat to the  grill. Everything cooks fast
and this is something that you don't  want to overcook.  CHILE-HEADS
ARCHIVES  From the Chile-Heads recipe list.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Don’t wait for six strong men to take you to church.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 485 Calories From Fat: 210 Total Fat: 23.4g Cholesterol: 224mg Sodium: 2183.7mg Potassium: 605.5mg Carbohydrates: 3.9g Fiber: <1g Sugar: 0g Protein: 59g