INGREDIENTS

INSTRUCTIONS

This is a fajita recipe by one of my dad's college buddies, Abel
Garcia, a native Texan.  The quantities are party-sized.  Mix all the
ingredients of the marinade together, then trim the meat.  Marinade the
meat overnight (we put it in big ziplock bags) in the  refrigerator.
Cook over a hot fire on the grill til medium.  Grill the onions too,
if you like (fresh sliced bell peppers are also good). Have the  buffet
ready when you start grilling the meat: tortillas, diced  tomatoes and
onions, refried beans, guacamole, sour cream, grated  cheese, pico de
gallo, salsa, etc. While the meat is still hot off  the grill, slice it
into strips and serve. Laura Wallace  WallLau@iitvax
WallLau@karl.acc.iit.edu WALLLAU@chico.acc.iit.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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 7.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g