South Texas Fajitas

Directions

• Step 1 Mix all the ingredients together, except the meat, to make a marinade. Pour over the skirt steak, in a non-reactive container (not metal), cover, and stir occasionally for six to eight hours
• Step 2 Fajitas can be cooked in several ways. If you have the space, smoke the fajitas for 30 minutes with pure mesquite smoke, and then cook for 4-7 minutes per side over direct heat–mesquite coals being the heat of choice
• Step 3 Baste with the marinade throughout the cooking process. If you need to cook completely over direct heat, then use a fairly slow fire, about like you should use when grilling chicken, and cook, covered if possible, for about 10 – 15 minutes per side, basting with the marinade.
• Step 4 Figure about a half pound of meat and 3 to 4 tortillas per person.
• Step 5 When slicing fajitas, you’ll notice that the grain of the skirt steak all runs the same way. If you’ll slice the skirt at a forty-five degree angle to the grain, and hold your knife on a forty-five degree angle as well, you’ll find that the fajitas are much more tender.
• Step 6 Serve the fajitas with flour tortillas, pico de gallo salsa , guacamole, and cold beer (optional)