Fajitas

* Exported from MasterCook II *

Fajitas

Recipe By : riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Serving Size : 0 Preparation Time :0:00
Categories : Non-Categorized

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds beef skirt (untrimmed -- untenderized, unscor
flank steak
One 8-oz bottle herbs and garlic oil-based
1 beer
3 teaspoons chili powder
1 1/2 teaspoons garlic powder
2 tablespoons lemon pepper
small limes (juiced)
2 teaspoons cumin
1 large onion (minced)
1 teaspoon minced cilantro (or parsley)
1 teaspoon Worcestershire sauce
1 teaspoon cayenne pepper
1 bay leaf

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.

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