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California Fajitas

3 pounds flank steak
1/2 cup lime juice, freshly squeezed
1/3 cup olive oil
1/3 cup tequila
4 cloves garlic, minced
1 1/4 teaspoons oregano, dried
3/4 teaspoon cumin, ground
1/2 teaspoon clove, ground
12 flour tortilla
Monterey jack cheese, grated
scallions, chopped
cilantro, chopped

2 green chile peppers, chopped
6 white or yellow chile peppers, seeded and chopped
2 large tomato, chopped
10 ounces stewed red ripe tomatoes
6 tablespoons corn oil
8 cloves garlic, minced
1 teaspoon oregano
2 teaspoons cilantro, chopped
salt and pepper

Slice meat across the grain into thin strips. Combine lime juice,
oil, tequila, garlic, and spices. Pour over meat to cover all
pieces. Marinate four to eight hours at room temperature, tossing
occasionally. Combine salsa ingredients in a quart container.
Cover and refrigerate at least eight hours. Grill meat over hot
coals, until medium rare. Slice flour tortillas in half, wrap and
warm in oven until soft. Place strips of meat into each tortilla,
top with salsa, cheese, onions, and cilantro. Roll each fajita,
warm in the oven (if desired), and arrange on a serving platter.


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