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Carol_anne & Pat

Carol_anne & Pat

Carol Anne and Pat are bringing real tex-mex fajitas:

Texas-style fajitas -- not the silly sizzling stir-fry that passes itself
off as fajitas nowadays, but the charcoal-cooked original -- which is also
much lower in fat and therefore more healthful.

1 slab of beef skirt steak
1 hefty pour of cider vinegar
1 whole lotta lime juice (about half as much as vinegar)
1 hefty pour of olive oil
1 heaping palmfull of red chile powder (NOT the wimpy stuff sold under
national brand names; Chimayo is my favorite, but not widely available;
Gebhart's is a more widely available brand from Texas that works well with
this recipe)
1/2 palmfull of celery seed
1 center of the palm pit (hold your hand cupped and use the life line and
love line as measures) of comino (cumin)
1 center of the palm pit of mustard powder
50 cranks of coarse-ground black pepper from a pepper mill
2-3 cloves of garlic, minced
1 half palmfull of brown sugar
Mesquite wood chunks or chips

Place the skirt steak into a large plastic zipper bag. Mix together all of
the liquid ingredients and spices, and pour over the meat. Seal the bag, and
massage it to work the marinade into all surfaces. Place the bag in the
refrigerator for 1-6 hours, turning occasionally.

If using mesquite chunks, place them in water to soak 1 hour before cooking;
if using chips, put in water 1/2 hour before cooking.

In a covered barbecue grill, light charcoal 1/2 hour before putting meat on.
When charcoal is fully lit, spread it out, and spread mesquite chunks or
chips on top. Put meat on grill, cover grill, and cover all but the bottom
vents of the grill, for very low heat. Cook the meat for 45 minutes, turning

To serve, slice meat in very thin strips across the grain. Serve with
tortillas, salsa, chopped onions and tomatoes, shredded Cheddar or jack
cheese, sour cream, guacamole, or whatever else you like.