Fajitas
Fajitas
2 lb skirt steaks, cut into large pieces
1/4 cup Mexican lime juice
2 cloves garlic, minced
1 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp ground black pepper
1/2 tsp salt, or to taste
1/2 cup olive oil
1/4 tsp soy sauce
1/2 tsp Worcestershire sauce
Mix lime juice, garlic, paprika, peppers, salt, oil, soy sauce & Worcestershire sauce
Put fajitas into marinade & let st& for about 3 hrs
Remove meat from marinade & cook about 5 inches above hot coals & mesquite
Slice meat into bite-size strips
Put the meat into a bowl with about 2 cups lime juice
Heat a cast iron skillet until it is very hot
Empty the contents of the bowl, sliced meat & lime juice, into the hot skillet & remove it from the heat
Take it to the table in the skillet
Serve in hot flour tortillas
Top with pico de gallo, guacamole & hot sauce
To serve the Fajitas encebollada, or covered with onions, cook 2 sliced onions in 3 Tbsp of oil with a little garlic & about 3 whole serrano chiles until the onions are well browned
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