1 lb Beef skirt steak
1 cl Garlic, chopped
1 ts Cumin
1 tb Chopped fresh cilantro
1/3 c Worcestershire sauce
1/4 c Soy sauce
1 ts Liquid Smoke
1 md Yellow onion, sliced in
Rings
Juice from 1 large lime
Pepper to taste.
Green and yellow peppers
Guacamole
Refried beans
Mexican rice
Warm flour tortillas
Those self-appointed guardians of Texas cuisine, Bubba
& Billy Joe, stopped by the other day and saw a
request for fajitas so Bubba asked me to post his
version. Serves 4 regular people or two hungry Texans.
Trim fat from steak. Pound lightly to tenderize.
Place meat in non-metallic container. Top with onion
rings. Combine remaining ingredients. Pour over meat
and onions. Cover and refrigerate overnight. (At this
point he says to go out and just party, party, party
~- just forget about these tasty fajitas 'til
tomorrow.) Next day - or whenever you find your way
back home, remove the meat and onions, reserving the
marinade. Separate the meat and onions. Place meat on
grill, basting often with the marinade and turning
often to prevent charring. You gotta do this on a
grill - it's not the same in a broiler. Meanwhile,
saute the onions in butter with some green and maybe
some yellow peppers sliced into strips. When the
meat's done, slice it into thin strips, cutting across
the grain.
Serve with homemade refried beans, Mexican rice,
guacamole, picante sauce or salsa, sour cream, grated
cheddar, your sauteed veggies and of course, warm
flour tortillas to hold it all together. Bubba uses
handmade tortillas he gets from a nearby restaurant.
They're much better than store bought. (Hint: I think
this recipe is even better with chicken, but don't
tell Bubba I said that, 'cause he thinks real men eat
beef, and only sissies eat chicken!)
