Fajitas de Res al Tequila: Beef Fajitas with Tequila
 
2 lb.  skirt steak
3   garlic cloves
1/3 cup  plus 2 tablespoons vegetable oil
4 Tbsp  fresh lime juice
4 Tbsp  tequila
1 tsp  ground cumin
1 tsp  salt
3   bell peppers
1 large  white onion
 
cut the steak into pieces that will fit on your grill, or into your grill 
pan or skillet. place the pieces of meat in a non-reactive bowl. mix the 
garlic, 1/3 cup vegetable oil, lime juice, tequila, cumin, and salt. pour 
over the meat and marinate for 2 hours. remove the meat from the marinade 
and grill over hot coals or in a grill pan or skillet over medium-high 
heat. do not allow the meat to dry out by overcooking. heat the remaining 
2 tablespoons of vegetable oil and saute the peppers and onions over 
medium-high heat until crisp-tender. cut the grilled meat into strips and 
serve with the pepper-and-onion mixture, warm flour tortillas, and sliced 
avocado, letting diners make their own fajita tacos. 
 
serves 6. 
 
background: at the el callejon restaurant in tequila, jalisco, my 
questions about preparation and proportions led to an invitation to 
their large, open kitchen area, where there was always something 
appetizing sizzling on the grill. this is a good recipe for outdoor 
cooking, but may also be prepared in a skillet. although the tequila was 
added at the end as i watched the dish being prepared, i have had better 
results at home by marinating it beforehand. 
 
 
-- 
(ID: 5685) Mirror: rec.food.recipes: Tue, Oct 19, 2004


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