Hot 'n smoky beef fajitas
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Durkee redhot? cayenne pepper sauce |
| 1 | cup | Tequila |
| ⅓ | cup | Lime juice |
| ½ | cup | Vegetable oil |
| 1 | tablespoon | Garlic; minced |
| 6¼ | pounds | Beef round tip |
| ⅓ | cup | Vegetable oil |
| 14 | cups | Onion; sliced |
| 7 | cups | Red bell peppers; coarsly chopped |
| 1½ | tablespoon | Garlic; minced |
| 2 | cups | Cattlemen's? smoky barbecue sauce |
| ⅓ | cup | Vegetable oil |
| 1½ | cup | Beef broth |
| 1 | cup | Cattlemen's? smoky barbecue sauce |
| 5 | cups | Green onions; sliced |
| 60 | Flour tortillas; 8 \", warmed | |
| As needed monterey jack cheese; grated | ||
| As needed sour cream | ||
Directions
MARINADE
Combine marinade ingredients together. Cut beef into thin strips. Pour marinade over meat; turn to coat all sides. Cover, refrigerate 30 minutes or overnight. in hot oil, saute onions, red peppers and garlic 5 to 10 minutes. Stir-in barbecue sauce; hold. Remove meat from marinade, drain, reserve marinade (approximatly 3 cups). In hot oil, brown and cook meat about 10 minutes. Add marinade, beef broth and barbecue sauce to meat; bring to a boil. Cover, reduce heat, simmer 30 to 40 minutes, or until meat is tender and sauce is reduced by half. Stir occasionally. Combine reserved sauced vegetable mixture with cooked meat; hold warm. To serve, portion out 5 ounces meat and ½ cup sauced vegetable mixture. Sprinkle with ¼ cup sliced green onions.
Busted by Christopher E. Eaves <cea260@...> NOTES : Serving size: ½ cup ?1992 Reckitt Colman Commercial Group Typed-in by Marc Lavoie, Ottawa, Canada Recipe by: Durkee RedHot? Cayenne Pepper Sauce Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 15, 1998