Fresh lime juice (or a combination lime juice and white vinegar)
Salt
Pepper to taste
Minced garlic or garlic powder
Salsa
Raw sliced onions
Shredded mild cheese
Diced tomatoes
Shredded lettuce
Sour cream
INSTRUCTIONS
MEAT MARINADE
ACCOMPANIMENTS
First, marinate the skirt steaks in the oil/lime juice mixture as
described above. Overnight in the refrigerator works well using a ziploc
bag. The amount of marinade depends on the amount of meat. [The lime juice
imparts an incredibly sweet and fresh taste to the meat; you will love the
effect.]
Prepare your accompaniments and have them ready for guests to use
according to their own preferences. Some people fry onions (instead of
using them raw) and others cook some green pepper as accompaniments. I
personally think that this detracts from a simple fresh taste, but hey this
is food, not medicine...
Grill the fajitas outside (over wood charcoal if you can get it)-- over a
medium hot fire this will require about 10 minutes a side. After grilling,
allow the skirt steaks to sit for a couple of minutes, then slice across
the grain in relatively thin slices.
Warm the flour torillas slightly (microwave will do nicely if you aren't a
purist).
Allow people to assemble the fajitas themselves: slices of meat rolled in
the torillas together with accompaniments of their choice. You may also
want to have some hot pepper sauce and cilantro also at the ready.
This is a "can't lose" company dish; the meat when re-heated tastes good
as left-overs as well.
NOTE: Beef skirt steaks (you may have to ask the butcher for these
outside the Southwest; they are inexpensive and readily available in the
prime fajita areas of the country such as Texas) [Note that you can use
flank steak if forced to but it just doesn't taste the same.] Michael
Karchmer MAKARCHMER@gallua.gallaudet.EDU
AT986@FREENET.CARLETON.CA
(WARD TOMLINSON)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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