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Bubba's Fajitas

Cuisine: Mexican
Type: Meat
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozBeef skirt steak
1   Garlic - chopped
  Juice from 1 large lime
1 teaspoon 5mlCumin
1 teaspoon 5mlYellow onion - sliced in rings (medium)
1 teaspoon 5mlLiquid smoke
1/3 cup 78mlWorcestershire sauce
1/4 cup 59mlSoy sauce
1 tablespoon 15mlChopped fresh cilantro
  Pepper to taste
  Green and yellow peppers
  Refried beans
  Mexican rice
  Warm flour tortillas

Recipe Instructions

Those self-appointed guardians of Texas cuisine, Bubba and Billy Joe, stopped by the other day and saw a request for fajitas so Bubba asked me to post his version.

Serves 4 regular people or two hungry Texans.

Trim fat from steak. Pound lightly to tenderize. Place meat in non-metallic container. Top with onion rings. Combine remaining ingredients. Pour over meat and onions. Cover and refrigerate overnight. (At this point he says to go out and just party, party, party -- just forget about these tasty fajitas 'til tomorrow.)

Next day - or whenever you find your way back home, remove the meat and onions, reserving the marinade. Separate the meat and onions. Place meat on grill, basting often with the marinade and turning often to prevent charring.

You gotta do this on a grill - it's not the same in a broiler. Meanwhile, sauteee the onions in butter with some green and maybe some yellow peppers sliced into strips. When the meat's done, slice it into thin strips, cutting across the grain.

Serve with homemade refried beans, Mexican rice, guacamole, picante sauce or salsa, sour cream, grated cheddar, your sauteeeed veggies and of course, warm flour tortillas to hold it all together. Bubba uses handmade tortillas he gets from a nearby restaurant. They're much better than store bought.

Hint: I think this recipe is even better with chicken, but don't tell Bubba I said that, 'cause he thinks real men eat beef, and only sissies eat chicken!

Thanks again Bill, Bubba and Billy Joe.

National Pork Producers Council


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