Texas Ranch-Style Fajitas
- 4 pounds skirt steak, or, if unavailable, flank steak
- Juice of 8 to 12 Mexican limes
- 2 cloves garlic, chopped
- 2 onions, sliced
- 2 serrano chile peppers, minced
- 1 handful fresh coriander, stems removed and leaves chopped
- Salt to taste
- Trim off the excess fat from the meat and remove the muscle fiber. Each fajita
should be 1/2 to 3/4 inch thick in order to cook evenly. If using flank steak, cook
it whole and slice against the grain in narrow strips not more than 1/2 inch thick.
- Place one layer of fajitas in the bottom of a large glass roasting pan.
- Pour the lime juice over it.
- Add some of the garlic, onion, serrano peppers and coriander.
- Add another layer of meat, and continue until all ingredients have been used.
- Pour enough beer over the fajitas to fill the pan halfway.
- Cover with plastic wrap and
marinate in the refrigerate for 6 hours, basting occasionally.
- Build a fire in your grill and let it burn until the coals are extremely hot
but not flaming.
- Lay the meat across the grill. Turn the meat only once as it cooks.
- When done, remove the meat from the grill and salt to taste.
Serves 6 to 8.
Source: Braniff Destination, October 1986 - An American Folklife Cookbook, by
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