* Exported from MasterCook * Outlaw Fajitas Recipe By : Official Fajita Cookbook by Richard L. Miller, TX Serving Size : 20 Preparation Time :0:00 Categories : Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 lb Skirt steak Fajita seasoning (Jiminez) 20 Limes 1 qt Beer 1 Jar pickapeppa sauce 1 Jar Woody's barbeque sauce 1 tb Lawry's seasoned salt -- - or to taste 1 tb Pepper -- or to taste 6 Onions -- cut in wedges Sprinkle the fajita seasoning and squeeze the lime juice over the meat, then place in a pan with the lime peels. Cover with beer and add Pickapeppa and Woody's Barbeque Sauce along with seasoned salt and pepper. Let sit 24 hours. Place the steaks on a grill over a mesquite fire. Turn frequently, basting the meat with marinade. Add the onion wedges and cover. Cook for 10 to 15 minutes. When done, cut the fajitas in 4-inch-long strips, then add the marinade and reheat. Note: The recipe didn't say how to prepare the fajita. I would place some in a large warmed flour tortilla with sour cream, guacamole, and onion pieces, and roll it up to eat. Adapted from Ann Ruff and Austin West, Cookoffs!, 1984, p.144 Jim Lane of Fort Worth won an award for this recipe at the Pioneer Days Fajita Cookoff in Fort Worth -- using commercial "fajita seasoning." Posted by: Carolyn Cloe - - - - - - - - - - - - - - - - - -