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BEEF FAJITAs

beef skirt steaks
flour tortillas

olive or other vegetable oil
fresh lime juice
salt
pepper to taste
minced garlic or garlic powder

salsa
chopped onions
shredded mild cheese
diced tomatoes
shredded lettuce
sour cream

First, marinate the skirt steaks in the oil/lime juice mixture as
described above. Overnight in the refrigerator works well using a
ziploc bag. The amount of marinade depends on the amount of meat.

Prepare your accompaniments and have them ready for guests to use
according to their own preferences. Some people fry onions (instead
of using them raw) and others cook some green pepper as accompaniments.

Grill the fajitas outside (over wood charcoal if you can get it)--
over a medium hot fire this will require about 10 minutes a side.
After grilling, allow the skirt steaks to sit for a couple of
minutes, then slice across the grain in relatively thin slices.

Warm the flour torillas slightly.

Allow people to assemble the fajitas themselves: slices of meat
rolled in the torillas together with accompaniments of their choice.
You may also want to have some hot pepper sauce and cilantro also
at the ready.

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