| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Non-, Categorized |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Beef skirt (untrimmed; untenderized, unscor |
|
|
Flank steak |
|
|
One 8-oz bottle herbs and garlic oil-based |
| 1 |
|
Beer |
| 3 |
ts |
Chili powder |
| 1 1/2 |
ts |
Garlic powder |
| 2 |
tb |
Lemon pepper |
|
sm |
Limes (juiced) |
| 2 |
ts |
Cumin |
| 1 |
lg |
Onion (minced) |
| 1 |
ts |
Minced cilantro (or parsley) |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Cayenne pepper |
| 1 |
|
Bay leaf |
INSTRUCTIONS
Preheat pit. Mix all ingredients except beef together to make a marinade.
Pour over meat in a non-reactive container. Cover and stir occasionally for
6-8 hours prior to cooking. Cook in either of these ways:
If you have the space, smoke the fajitas for about 30 minutes with pure
mesquite smoke, then cook over direct heat (mesquite coals are best) for
about 4-7 minutes per side. Baste with marinade while cooking.
Cook over direct heat (mesquite coals are best) for 6-10 minutes per side
depending on how done you like your meat. Baste with marinade while
cooking.
Immediately slice meat (at a 45 deg diagonal cut to the grain of the meat).
Serve with guacamole and pico de gallo in warm flour tortillas. Figure 1/2
lb. of meat and 3-4 flour tortillas per person.
Recipe By : riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Posted to EAT-L Digest 22 Sep 96
Date: Mon, 23 Sep 1996 20:48:26 -0400
From: Eileen & Bob Holze <beck4@ASAN.COM>
A Message from our Provider:
“Jesus: Amazing love”