Recipe - San Jacinto Pork Fajitas

4 pound Pork loin, cut into 2 inch
Strips

MARINADE
2 Onions, cut or sliced up fine
2 tablespoon Diced garlic
Juice of 4 limes
2 Bottles of dark beer
1 cup Red wine vinegar
2 Jalapenos, minced
1 tablespoon Dried Thyme
1 tablespoon Dried oregano
2 tablespoon Worcestershire sauce
Salt and pepper
Diced cilantro

FOR COOKING
1 Oil
Red and yellow bell
Peppers, julienned

Originally from: "Austin AmericanStateman, May 24, 1990 San Jacinto Pork
Fajitas

Marinate the meat for at least 1824 hours in covered container. Then drain
and sear meat in very hot pan with a little olive oil. Add red and yellow
peppers. Cook until done, about 4 to 6 minutes. Serve in flour tortillas
with toppings of choice. (Suggestions: honeymustard sour cream, pickled
cabbage, tomato cumin salsa.) Serves 20. Recipe can be halved.

From the Four Seasons Hotel.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini