*  Exported from  MasterCook II  *

                                Fajitas

Recipe By     : [email protected] (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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