Recipe for cooking texas ranch-style fajitas

Recipes from the Southwest US :: Southwestern Main Dish Meats

Source: Braniff Destination, October 1986 - An American Folklife Cookbook, by Joan Nathan

4 lbs. skirt steak, or, if unavailable, flank steak
Juice of 8 to 12 Mexican limes
2 cloves garlic, chopped
2 onions, sliced
2 serrano chile peppers, minced
1 handful fresh coriander, stems removed and leaves chopped
Salt to taste

Trim off the excess fat from the meat and remove the muscle fiber. Each fajita should be 1/2 to 3/4 in. thick in order to cook in an even way. If using flank steak, cook it whole and slice against the grain in narrow strips not more than 1/2 in. thick.

Place one layer of fajitas in the bottom of a large glass roasting pan. Pour the lime juice over it. Add some of the garlic, onion, serrano peppers and coriander. Add another layer of meat, and continue until all ingredients have been used. Pour enough beer over the fajitas to fill the pan halfway. Cover with plastic wrap and marinate in the refrigerate for 6 hours, basting occasionally.

Build a fire in your grill and let it burn until the charcoal are extremely hot but not flaming. Lay the meat across the grill. Turn the meat only once as it cooks. When done, remove the meat from the grill and salt to taste.

Serves 6 to 8.