| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Beef, Ethnic, Luncheon, Mexican, Texas cooki |
8 |
Servings |
INGREDIENTS
| 1/4 |
ts |
Rosemary |
| 1/2 |
ts |
Thyme |
| 1 1/2 |
c |
Corn oil |
| 1 |
c |
Lemon juice -or- |
| 1/2 |
|
Lemon & 1/2 apple vinegar |
| 1 |
tb |
Green onion; chopped |
| 2 |
ts |
Salt |
| 1 |
|
Clove garlic; pressed |
| 1 |
tb |
Oregano |
|
|
Pepper; to taste |
| 6 |
lb |
Fajita meat (skirt; sirloin, flank steak) |
| 20 |
|
Flour tortillas |
INSTRUCTIONS
Combine all ingredients except meat and mix well. Add meat to marinade and
refrigerate for 24 hours. Keep turning mixture for best results at least 4
or 6 times. Barbeque over mesquite coals for best results. Cook for 5 to 8
minutes on each side, being careful not to overcook. For best results, cook
medium rare. Use remaining marinade to baste when cooking.
remove to a cutting board. Slice in 1/2 x 4 inch strips across the grain.
You know how to do the rest.
Recipe by: The San Antonio Cookbook, S.A. Junior Forum Posted to MC-Recipe
Digest V1 #760 by Lynn Cage <ltcage@onr.com> on Aug 26, 1997
A Message from our Provider:
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