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Tex-Mex Fajitas

10 lbs. fajitas (flank or skirt steak)
4 lemons or limes plus rinds
1 can beer or wine
1 6oz can pineapple juice
2 tbsp vinegar
2 tbsp tenderizer
2 sweet onions, sliced (not diced)
8 cloves garlic, minced
1 tsp lemon pepper
1 tsp cumin
1/2 tsp oregano
1 tsp black pepper

Mix all the ingredients of the marinade together, then trim the
meat. Marinade the meat overnight (we put it in big ziplock bags)
in the refrigerator.

Cook over a hot fire on the grill til medium. Grill the onions
too, if you like (fresh sliced bell peppers are also good). Have
the buffet ready when you start grilling the meat: tortillas,
diced tomatoes and onions, refried beans, guacamole, sour cream,
grated cheese, pico de gallo, salsa, etc. While the meat is still
hot off the grill, slice it into strips and serve.

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