Red's south texas fajitas
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Red's south texas fajitas
  Texas    Fajitas  
Last updated 6/12/2012 1:20:09 AM. Recipe ID 51771. Report a problem with this recipe.
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      Title: Red's south texas fajitas
 Categories: Main
      Yield: 6 Servings
      4    Jalapeno peppers  --
      3 tb Chili powder
      1 ts Cayenne pepper
      1    8 oz bottle herb and garlic
           -oil-based salad dressing
      1 cn Beer  -- preferably Lone
  1 1/2 ts Garlic powder
      4 sm Mexican limes  -- juiced
      2 ts Cumin powder
      1 lg Onion  -- minced
      2 tb Cilantro  -- minced
      1 tb Worcestershire sauce
      1    Bay leaf
      3 lb Skirt steak
  About twelve to fifteen years ago, fajitas were "discovered." since
  then, an awful lot of good meat has been wrecked, and skirt
  steak--once a "grinder" item--has risen sharply in price. Because
  skirt doesn't come from a "tender quadrant" of the carcass, some care
  is needed to turn it into good food. First, it needs to be marinated
  to tenderize and flavor it.
  Mix all the ingredients together, except the meat, to make a
  marinade. Pour over the skirt steak, in a non-reactive container (not
  metal), cover, and stir occasiionally for six to eight hours.
  Fajitas can be cooked in several ways. If you have the space, smoke
  the fajitas for 30 minutes with pure mesquite smoke, and then cook
  for 4-7 minutes per side over direct heat--mesquite coals being the
  heat of choice. Baste with the marinade throughout the cooking
  process. If you need to cook completely over direct heat, then use a
  fairly slow fire, about like you should use when grilling chicken,
  and cook, covered if possible, for about 10 - 15 minutes per side,
  basting with the marinade.
  Figure about a half pound of meat and 3 to 4 tortillas per person.
  When slicing fajitas, you'll notice that the grain of the skirt steak
  all runs the same way. If you'll slice the skirt at a forty-five
  degree angle to the grain, and hold your knife on a forty-five degree
  angle as well, you'll find that the fajitas are much more tender!
  Serve the fajitas with flour tortillas, pico de gallo salsa,
  guacamole, and cold beer. You'll notice that I didn't say anything
  about chicken fajitas--that's a contradiction in terms.

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Recipe ID 51771 (Apr 03, 2005)

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