*  Exported from  MasterCook  *

                              Outlaw Fajitas

Recipe By     : From the Official Fajita Cookbook, ISBN 0-87719112-3
Serving Size  : 20   Preparation Time :0:00
Categories    : Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Submitted by Carolyn Cloe (c4@groupz.net)
   5      lbs.          Skirt steak
                        Fajita Seasoning (Jiminez is excellent)
  20                    Limes
   1      Quart         Beer
   1      Jar           Pickapeppa Sauce
   1      Jar           Woody's Barbeque Sauce
   1      Tablespoon    Lawry's Seasoned Salt -- , or to taste
   1      Tablespoon    Pepper -- , or to taste
   6                    Onions -- , cut in wedges

Sprinkle the fajita seasoning and squeeze the lime juice over the meat,
then place in a pan with the lime peels. Cover with beer and add
Pickapeppa and Woody's Barbeque Sauce along with seasoned salt and
pepper. Let sit 24 hours.

Place the steaks on a grill over a mesquite fire. Turn frequently,
basting the meat with marinade. Add the onion wedges and cover. Cook for
10 to 15 minutes.

When done, cut the fajitas in 4-inch-long strips, then add the marinade
and reheat.

Carolyn's Note: The recipe didn't say how to prepare the fajita. I would
place some in a large warmed flour tortilla with sour cream, guacamole,
and onion pieces, and roll it up to eat. (I haven't tried this recipe
yet. It sounds very good.)

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NOTES : From the Official Fajita Cookbook, by Richard L. Miller, Texas
Montly Press,  ISBN 0-87719112-3

(Adapted from Ann Ruff and Austin West, Cookoffs!, Austin: Texas Monthly
Press, 1984, p. 144)

Jim Lane of Fort Worth won an award for this recipe at the Pioneer Days
Fajita Cookoff in Fort Worth -- using commercial "fajita seasoning."