Fajitas
INGREDIENTS:
1/4 ts Rosemary
1/2 ts Thyme
1 1/2 c Corn oil
1 c Lemon juice -or-
1/2 Lemon & 1/2 apple vinegar
1 tb Green onion; chopped
2 ts Salt
1 Clove garlic; pressed
1 tb Oregano
Pepper; to taste
6 lb Fajita meat (skirt; sirloin,
-flank steak)
20 Flour tortillas
1/4 ts Rosemary
1/2 ts Thyme
1 1/2 c Corn oil
1 c Lemon juice -or-
1/2 Lemon & 1/2 apple vinegar
1 tb Green onion; chopped
2 ts Salt
1 Clove garlic; pressed
1 tb Oregano
Pepper; to taste
6 lb Fajita meat (skirt; sirloin,
-flank steak)
20 Flour tortillas
Combine all ingredients except meat and mix well. Add meat to marinade and refrigerate for 24 hours. Keep turning mixture for best results at least 4 or 6 times. Barbeque over mesquite coals for best results. Cook for 5 to 8 minutes on each side, being careful not to overcook. For best results, cook medium rare. Use remaining marinade to baste when cooking.
remove to a cutting board. Slice in 1/2 x 4 inch strips across the grain. You know how to do the rest.
remove to a cutting board. Slice in 1/2 x 4 inch strips across the grain. You know how to do the rest.