|
Fajitas
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
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.
|
