Santa Fe Beef Fajitas
6 servings
3 pounds round or skirt steak
MARINADE:
1/8 cup red chile powder
1/2 cup lime juice
1 teaspoon cumin
1 tablespoon minced garlic
1 cup tequila
2 tablespoons Worcestershire sauce
PICO DE GALLO:
4 green onions, diced, tops included
1 small red onion, diced
1 seeded, unpeeled cucumber, minced
12 serrano chiles, seeded and minced
1/3 cup cilantro, chopped
5 Roma tomatoes, diced
3 tablespoons lime juice
VEGETABLES:
2 red and green bell peppers each, cut into thin strips
2 onions, sliced
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon coriander
1 tablespoon red chile powder
Flour tortillas
Sour cream
Shredded cheese
Picante sauce
Trim meat. Slice in long strips 1 x 5 inches long.
MARINADE:
Whisk all ingredients and pour over meat. Cover with plastic wrap and refrigerate overnight. Prepare Pico de Gallo and refrigerate. Toss vegetables with seasonings. Sauté in skillet with lard or bacon drippings. Wh i l e cooking vegetables, grill meat, about 3 minutes on each side. Mix meat and vegetables on platter. Place some on each flour tortilla. Add Pico de Gallo, dab of sour cream and shredded cheddar cheese. May also serve with picante sauce.
