*  Exported from  MasterCook II  *
 
                                  Fajitas
 
 Recipe By     : riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Non-Categorized
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  pounds        beef skirt (untrimmed -- untenderized, unscor
                         flank steak
                         One 8-oz bottle herbs and garlic oil-based
    1                    beer
    3      teaspoons     chili powder
    1 1/2  teaspoons     garlic powder
    2      tablespoons   lemon pepper
           small         limes (juiced)
    2      teaspoons     cumin
    1      large         onion (minced)
    1      teaspoon      minced cilantro (or parsley)
    1      teaspoon      Worcestershire sauce
    1      teaspoon      cayenne pepper
    1                    bay leaf
 
 Preheat pit. Mix all ingredients except beef together to make a marinade.
 Pour over meat in a non-reactive container. Cover and stir occasionally for
 6-8 hours prior to cooking. Cook in either of these ways:
 
 If you have the space, smoke the fajitas for about 30 minutes with pure
 mesquite smoke, then cook over direct heat (mesquite coals are best) for
 about 4-7 minutes per side. Baste with marinade while cooking.
 
 Cook over direct heat (mesquite coals are best) for 6-10 minutes per side
 depending on how done you like your meat. Baste with marinade while
 cooking.
 
 Immediately slice meat (at a 45 deg diagonal cut to the grain of the meat).
 Serve with guacamole and pico de gallo in warm flour tortillas. Figure 1/2
 lb. of meat and 3-4 flour tortillas per person.
 
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