4 pounds skirt steak, or, if unavailable, flank steak
Juice of 8 to 12 Mexican
2 cloves garlic, chopped
2 onions, sliced
2 serrano chile peppers,
1 handful fresh coriander, stems removed and leaves chopped
Trim off the excess fat from the meat and remove the muscle fiber. Each fajita
should be 1/2 to 3/4 inch thick in order to cook evenly. If using flank steak, cook
it whole and slice against the grain in narrow strips not more than 1/2 inch 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 coals 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.
Source: Braniff Destination, October 1986 - An American Folklife Cookbook
by Joan Nathan