Lupe Tortilla's Fajitas
2 lbs skirt steak
3 garlic cloves, peeled and mashed
1/3 cup vegetable oil, plus 2 tablespoons vegetable oil
4 tablespoons tequila
1 teaspoon salt
4 tablespoons fresh lime juice (from real limes)
1 large white onion, sliced into thin crescents (half rings)
3 green bell peppers or assorted color bell peppers, cut into strips
1 teaspoon ground cumin
Cut the steak into pieces that will fit on your grill, or into your grill pan or skillet.
Place the pieces of meat into a non-reactive bowl.
Mix the garlic, lime juice, cumin, tequila, salt, and 1/3 cup vegetable oil.
Pour over the meat and marinade for 2 hours.
Remove the meat from the marinade and grill over hot coals or in a
grill pan or skillet over med-high heat. Do not allow meat to dry by overcooking.
Heat the remaining 2 tbsp vegetable oil and sauté peppers and onions over
med-high heat until they are crisp/tender.
Cut the grilled meat into strips and serve with pepper and onion mixture.
Serve with warm flour or corn tortillas.
Can also serve with optional sides: sour cream, avocados, guacamole, salsa, cheese