Name: San Jacinto Pork Fajitas
Ingredients: 4 lb Pork loin, cut into 2 inch; Strips; 2 Onions, sliced fine; 2 tb Diced garlic; Juice of 4 limes; 2 Bottles of dark beer; 1 c Red wine vinegar; 2 Jalapenos, diced; 1 tb Dried Thyme; 1 tb Dried oregano; 2 tb Worcestershire sauce; Salt and pepper; Diced cilantro; 1 Oil; Red and yellow bell; Peppers, julienned

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Mexican, Pork	20	Servings

INGREDIENTS

4	lb	Pork loin, cut into 2 inch
		Strips
2		Onions, sliced fine
2	tb	Diced garlic
		Juice of 4 limes
2		Bottles of dark beer
1	c	Red wine vinegar
2		Jalapenos, diced
1	tb	Dried Thyme
1	tb	Dried oregano
2	tb	Worcestershire sauce
		Salt and pepper
		Diced cilantro
1		Oil
		Red and yellow bell
		Peppers, julienned

INSTRUCTIONS

MARINADE
FOR COOKING
Originally from: "Austin American-Stateman, May 24, 1990 San Jacinto Pork
Fajitas
Marinate the meat for at least 18-24 hours in covered container. Then drain
and sear meat in very hot pan with a little olive oil. Add red and yellow
peppers. Cook until done, about 4 to 6 minutes. Serve in flour tortillas
with toppings of choice. (Suggestions: honey-mustard sour cream, pickled
cabbage, tomato cumin salsa.) Serves 20. Recipe can be halved.
From the Four Seasons Hotel.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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