Recipe for cooking fajitas

Quick Meals- Salads and Wraps :: Savory Wraps

Fajitas

2 lb. skirt steaks, cut into lrg. pieces
1/4 C. 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 C. extra virgin olive oil
1/4 tsp. soy sauce
1/2 tsp. Worcestershire sauce

Mix lime juice, garlic, paprika, peppers, salt, oil, soy sauce and Worcestershire sauce. Put fajitas into marinade and let stand for about 3 hr..

Remove meat from marinade and cook about 5 in. above hot coals and mesquite.

Slice meat into bite-size strips. Put the meat into a bowl with about 1/2 C. lime juice. Heat a cast iron skillet until it is very hot. Empty the contents of the bowl, sliced meat and lime juice, into the hot skillet and remove it from the heat. Take it to the table in the skillet. Serve in hot flour tortillas. Top with pico de gallo, guacamole and hot sauce.

To serve the Fajitas encebollada, or covered with onions, cook 2 sliced onions in 3 Tbsp. of oil with a little garlic and about 3 whole Serrano chiles until the onions are well browned.