Real tex-mex fajitas

Yield: 24 Servings

Measure Ingredient
10 pounds Fajitas (flank or skirt steak)
4 \N Lemons or limes plus rinds
1 can Beer or wine
1 can (6-oz) pineapple juice
2 tablespoons Vinegar
2 tablespoons Tenderizer
2 \N Sweet onions; sliced (not diced)
8 \N Cloves garlic; minced
1 teaspoon Lemon pepper
1 teaspoon Cumin
½ teaspoon Oregano
1 teaspoon Black pepper

This is a fajita recipe by one of my dad's college buddies, Abel Garcia, a native Texan. The quantities are party-sized.

Mix all the ingredients of the marinade together, then trim the meat.

Marinade the meat overnight (we put it in big ziplock bags) in the refrigerator.

Cook over a hot fire on the grill til medium. Grill the onions too, if you like (fresh sliced bell peppers are also good). Have the buffet ready when you start grilling the meat: tortillas, diced tomatoes and onions, refried beans, guacamole, sour cream, grated cheese, pico de gallo, salsa, etc. While the meat is still hot off the grill, slice it into strips and serve. Laura Wallace WallLau@iitvax WallLau@...

WALLLAU@...

AT986@...

(WARD TOMLINSON)

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