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
Juice from 1 large lime
Pepper to taste.
Green and yellow peppers
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!)
Thanks again Bill, Bubba and Billy Joe.