Title: San jacinto pork fajitas
 Categories: Mexican, Pork
      Yield: 20 Servings
 
      4 lb Pork loin, cut into 2 inch
           Strips

MMMMM--------------------------MARINADE-------------------------------
      2    Onions, sliced fine
      2 tb Diced garlic
           Juice of 4 limes
      2    Bottles of dark beer
      1 c  Red wine vinegar
      2    Jalapenos, diced
      1 tb Dried Thyme
      1 tb Dried oregano
      2 tb Worcestershire sauce
           Salt and pepper
           Diced cilantro

MMMMM------------------------FOR COOKING-----------------------------
      1    Oil
           Red and yellow bell
           Peppers, julienned
 
  Originally from: "Austin American-Stateman, May 24,
     1990    San Jacinto Pork Fajitas
  
  Marinate the meat for at least 18-24 hours in covered container. Then
  drain and sear meat in very hot pan with a little olive oil. Add red
  and yellow peppers. Cook until done, about 4 to 6 minutes. Serve in
  flour tortillas with toppings of choice. (Suggestions: honey-mustard
  sour cream, pickled cabbage, tomato cumin salsa.) Serves 20. Recipe
  can be halved.
  
  From the Four Seasons Hotel.