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Recipe Name: Kathy Pitts' Fajitas Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

1 1/2 Pound(s) Beef skirt steak*
1 Cup(s) beer
1/2 Teaspoon(s) Liquid Smoke
2 Lime's juice
2 Tablespoon(s) Worcestershire sauce
1 Tablespoon(s) Soy sauce, opt'l
Pinch(s) Cumin
Pinch(s) Mexican Oregano
Pepper, black or lemon
Garlic powder

This Tex-Mex favorite was around LONG before the yuppiefood
industrysnagged it, and turned it into a cliche. This is our version of
thedish, which is (I think) pretty close to the original. Our marinade
forthis changes from time to time, depending on the mood of the cook,
thecontents of the pantry, and perhaps the phases of the moon, so feel
freeto fuss with it.Skirt steak is the diaphragm of the beef, a long
very stringy cut ofmeat that accounts for the name of the dish (trans.
"sashes"). It usedto be dirt cheap, and was poor folks fare until the
food faddistsdiscovered it.(Depending on where you live, this cut may
either be easily found atyour market, or require a special order with
the butcher. In a pinch,you could substitute flank steak, just don't
tell me about it:-) ) To be tender, the meat demands VERY careful
handling. Armyourself with a small, sharp knife, and obsessively trim
off ALL thefat, and as much of the silvery membrane surrounding the
exterior of themeat as you can manage. This can take a while, but be
persistant. Themore you trim, the better the finished product.Place the
meat in a deep non-metallic pan, and cover with a mixture ofthe
remaining ingredients. Marinate the meat, turning occasionally forat
least 2 hours (overnight is better). When the exterior of the meat
isgrey, it's ready to cook.The soy is NOT authentic, but since Ninfa's,
the Tex-Mex restaurantchain that originally popularized the dish uses
it in THEIR marinade, Isometimes do, too. It gives the finished dish a
nice shiny glaze.To cook, fish the meat out of the marinade, and dry
well. Season theexterior with a liberal quantity of cracked black
pepper (lemon pepperis good, too), and garlic powder (not salt).Grill
over a medium-hot charcoal fire (best), or broil or grill
indoors.Either way, be VERY careful not to overcook the meat. If you
cook skirtsteak beyond medium rare, it will be the toughest cut of
meatimaginable. Since the steak itself is quite thin, cooking time will
bebrief. To serve, cut into thin, slanting slices, carving against
thegrain of the meat.The AccompanimentsFajitas are generally
accompanied by sauteed or grilled onions and sweetgreen peppers (you
can saute the onions and peppers well in advance, andre-heat on the
grill if you are doing the dish outdoors).Also served is Pico de Gallo,
a fresh tomato based salsa.You will also need a stack of the best flour
tortillas you can find.Some refried beans on the side would be nice,
too.Other possible accompaniments include guacamole or sliced avocados,
limewedges to squeeze over everything, shredded cheddar cheese, sour
cream.To eat, take a few slices of meat, and lay on a tortilla. Top
with thesauteed onions and peppers, pico de gallo, and whatever else
suits you.Fold into a soft taco, and enjoy.Kathy in Bryan, TXPosted to
FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31,File

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