MMMMM--------------------------MARINADE-------------------------------
1/2 c Olive oil
1/2 md Onion; minced
1 ts Sugar
1 cl Garlic; minced
1/2 ts Salt
1 sm Serranno pepper; minced
1/2 c Red wine
1/2 ts Paprika
1/2 ts Pepper; freshly ground
Lay meat on cutting board, spread it out to full length, fatty side
up. Trim loose fat off carefully with a sharp knife, or peel off what
is possible. Leave some fat to give fajitas more flavor. Pound meat
with the flat side of a butcher knife or a meat mallet, tenderizing
the meat. Fajita can be left whole and marinated or you can butterfly
by laying out lengthwise, slicing almost through it, and spreading
apart--making a flat piece. Pound to tenderize.
Heat oil and saute onion, garlic, and pepper until lightly brown--add
all other ingredients; bring to boil. Reduce heat and simmer for 5 to
10 minutes. Cool and pour over 2-1/2 to 3 lb of Fajitas; marinate 3
hours or overnight. Cook fajitas over charcoal grill, basting with
marinade. Good served with hot chile sauce.
Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
