INGREDIENTS

INSTRUCTIONS

MARINADE
PICO DE GALLO
Fajitas originated in Texas as a way to make cheap meat palatable.
Unfortunately, it was too successful. It is still palatable, but because
the word is out that fajitas are so delicious, the meat isn't cheap any
more. Because this is not a traditional Mexican dish but a recent inven-
tion of Mexican immigrants, there is no fixed formula for it. Many
different Kinds of marinade are used; this one is adapted from a recipe
given to a friend over the phone by Tortuga's in Austin, Texas.
   PROCEDURE:
(1)  Combine marinade ingredients in a large glass baking dish.
(2)  Peel the fatty membrane from both sides of the skirt Steak. This
requires a very sharp knife. Add meat to marinade and marinate for at least
4 hours, preferably overnight. Keep it in the refri- gerator if you
marinate overnight.
(3)  Make the pico de gallo: combine all of the ingredients in a small
serving bowl.
(4)  Slice the yellow onions into 1/4-inch slices, and cut each
slice into a semicircle. Grill the meat until it is cooked slightly less
than the way you like it. Meanwhile, saute' the onions in the oil until
they are soft. Use a large frying pan that will have enough room for the
meat later.
(5)  After removing the meat from the grill, slice it into strips that are
cut across the grain. The strips should be 3-4 inches long and 1/4 inch
thick. Add the strips to the onions in the pan, and fry for another minute
or two.
(6)  Place on the table the pan full of meat, the bowl of pico de gallo, a
basket with the tortillas, a bowl with the guacamole, and a bowl with the
grated cheese. You may wish to provide picante sauce in addition.
(7)  Each person makes their own fajita by taking a tor- tilla, spooning
some of the meat onto it, then adding their choice of each of the other
ingredients in whatever combination they want.
   NOTES:
1. Skirt steak is somewhat like flank steak: somewhat tough, and with a
very stringy texture. It is covered on both sides with a fatty membrane
that must be removed or the meat will be very tough. The key to good
fajitas is the proper removal of this membrane.
2. Fresh-squeezed lime juice is best, but bottled will do.
3. Some people from out of state choose to put sour cream on their fajitas.
From: whitley@mksol.dseg.ti.com
Organization: Texas Instruments
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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