Recipe - Real Tex-Mex Fajitas

10 pound Fajitas (flank or skirt
steak)
4 Lemons or limes plus rinds
1 cn Beer or wine
1 cn (6oz) pineapple juice
2 tablespoon Vinegar
2 tablespoon Tenderizer
2 Sweet onions; cut or sliced up (not
minced )
8 Cloves garlic; minced
1 teaspoon Lemon pepper
1 teaspoon Cumin
One half 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 partysized.

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 cut or sliced up bell peppers are also good). Have the buffet ready
when you start grilling the meat: tortillas, minced 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@karl.acc.iit.edu
WALLLAU@chico.acc.iit.edu

AT986@FREENET.CARLETON.CA

(WARD TOMLINSON)

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