| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tex-Mex |
Meat |
24 |
Servings |
INGREDIENTS
| 10 |
lb |
Fajitas (flank or skirt steak) |
| 4 |
|
Lemons or limes plus rinds |
| 1 |
cn |
Beer or wine |
| 1 |
cn |
(6-oz) pineapple juice |
| 2 |
tb |
Vinegar |
| 2 |
tb |
Tenderizer |
| 2 |
|
Sweet onions; sliced (not diced) |
| 8 |
|
Cloves garlic; minced |
| 1 |
ts |
Lemon pepper |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Oregano |
| 1 |
ts |
Black pepper |
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.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”