Traditional Fajitas
Source of Recipe
Aunt Saunny
Marinade
1 12 ounce beer
1/2 cup canola oil
1 small onion finely chopped
1/4 cup lime juice
5 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon hot pepper sauce
1 teaspoon ground cumin
Toppings
4 roma tomatoes, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/4 cup onion, chopped
1/4 cup chopped fresh cilantro
3 fresh jalapenos, finely chopped
2 tablespoons lime juice
2-3 pounds skirt steak warmed tortillas
Trim steak of fat. Mix marinade together and place with steak in a sealable plastic bag or flat baking dish. Make sure the steak is well coated. Let sit overnight. Prepare smoker to 200-220 degrees. Remove steak from marinade and let sit for 30 minutes at room temperature. Mix toppings together. If you wish to sop the steak with the marinade during the cooking, put the remaining marinade in a pan and boil for five minutes. Keep warm for sopping. Place meat in smoker. Sop every 20 minutes. Smoke for 1 to 1 1/2 hours. If you have a separate gas grill, pre-heat before the steak is done smoking. If not, preheat the oven. Remove the steak from the smoker and place on grill or under the broiler. Cook on each side for one minute. Let the steak sit for 10 minutes, then cut into thin slices across the grain. While the steak is sitting, place foil wrapped tortillas on the grill or in the oven to warm. Put out the meat, tortillas, topping mixture and any other topping, like sour cream and let your guests put their own fajitas together.
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