1 pound beef skirt steak
1 centiliter garlic -- chopped
juice from 1 large lime
1 teaspoon cumin
1 medium yellow onion -- sliced in rings
1 teaspoon liquid smoke
1/3 cup Worcestershire sauce
1/4 cup soy sauce
1 tablespoon chopped fresh cilantro
pepper to taste
green and yellow peppers
guacamole
refried beans
Mexican rice
warm flour tortillas
Instructions:
Those self-appointed guardians of Texas cuisine, Bubba and 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, sauté‚‚ 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
sauté‚‚ed 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! Thanks
again Bill, Bubba and Billy Joe.
