"Secrets to Cooking Tex-Mex"
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
1 cup beer
1/4 cup lemon juice
3 tablespoons vegetable oil
2 cloves garlic, minced
1/8 teaspoon black pepper
1-2 lbs. skirt steak, excess fat trimmed
2 medium onions, sliced 1/4-inch thick
2 medium green bell peppers, sliced 1/4-inch thick
PAM No-Stick Cooking Spray
10 eight-inch flour tortillas
1 cup (4 oz.) shredded cheddar cheese
1/2 cup dairy sour cream
1 cup guacamole
1/2 cup taco sauce
In a 9 x 12 x 2-inch baking dish, combine the RO*TEL, beer, lemon
juice, oil, garlic and black pepper. Place meat in dish, turning
coat both sides. Place onions and peppers over meat, cover and
at least 6 hours, overnight if possible.
Remove meat and vegetables from marinade; set aside marinade.
Broil meat 3 inches from heat source for 8 minutes.
Flip meat, brush with remaining marinade and cook to medium doneness,
about 7 minutes. Slice beef across the grain into thin strips.
Meanwhile, spray a 10-inch skillet with PAM, sauté onions and
until peppers are tender-crisp, about 10 minutes. Warm tortillas
For each fajita, layer meat, onion and pepper, cheese, sour cream, guacamole
and taco sauce in the center of the tortilla. Roll to enclose.
Makes 10 fajitas.
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