INGREDIENTS

INSTRUCTIONS

Those self-appointed guardians of Texas cuisine, Bubba & Billy Joe, stopped
by the other day and saw a request for fajitas so Bubba asked me to post
his version. Serves 4 regular people or two hungry Texans.
Trim fat from steak. Pound lightly to tenderize. Place meat in
non-metallic container. Top with onion rings. Combine remaining
ingredients. Pour over meat and onions. Cover and refrigerate overnight.
(At this point he says to go out and just party, party, party ~- just
forget about these tasty fajitas 'til tomorrow.) Next day - or whenever you
find your way back home, remove the meat and onions, reserving the
marinade. Separate the meat and onions. Place meat on grill, basting often
with the marinade and turning often to prevent charring. You gotta do this
on a grill - it's not the same in a broiler. Meanwhile, saute the onions in
butter with some green and maybe some yellow peppers sliced into strips.
When the meat's done, slice it into thin strips, cutting across the grain.
Serve with homemade refried beans, Mexican rice, guacamole, picante sauce
or salsa, sour cream, grated cheddar, your sauteed veggies and of course,
warm flour tortillas to hold it all together. Bubba uses handmade tortillas
he gets from a nearby restaurant. They're much better than store bought.
(Hint: I think this recipe is even better with chicken, but don't tell
Bubba I said that, 'cause he thinks real men eat beef, and only sissies eat
chicken!)
Thanks again Bill, Bubba and Billy Joe.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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