FKN-Systems

Title: Bona Fide Fajitas from _Smoke and Spice_
Categories: Bbq/grill, Tex/mexican, Herbs/spice
Yield: 6 servings

2 lb To 3 lb Whole beef skirt; -trimmed of fat and membrane

======== FAJITAS MARINADE & OPT'L MOP ========
12 oz Beer 2 tb Worcestershire sauce
1/2 c Oil, prefer. corn or canola 1 tb Chili powder
1/2 md Onion; chopped 1 ts Fresh-ground black pepper
Juice of 2 limes 1 ts Crushed chiltepins or chiles
4 cl Garlic; minced -Pequins or Tabasco sauce
1 ea Bay leaf 1 ts Ground cumin

======== PICO DE GALLO ========
4 sm Red-ripe tomatoes, prefer. 3 ea To 4 fresh jalapenos; minced
-Romas or Italian Plum; Juice of 1/2 lime
-sliced 1/2 ts Salt or more to taste
1/2 ea Bell pepper, preferably Red; 2 tb To 4 tb tomato juice (opt'l)
-chopped Warm Flour tortillas
1/4 c Fresh cilantro; chopped Lime wedges and cilantro
1/4 c Red onion; chopped -sprigs, for garnish
2 ea To 3 fresh serranos; minced Sour Cream
-OR-

The night before you plan to barbecue, combine the marinade
ingredients in a blender and puree. Place the skirt steak in a
plastic bag or shallow dish and pour the marinade over it.
Refrigerate the skirt steak overnight, turning occasionally if needed
to saturate the surface with the marinade.
Prepare the smoker for barbecuing, bringing the temperature to 200
degrees F to 220 degrees F.
Remove the skirt steak from the refrigerator and drain it,
reserving the marinade if you plan to baste the meat. Let the skirt
sit at room temperature for 30 minutes.
Make the pico de gallo by combining all the ingredients except the
tomato juice in a bowl. If you prefer a more liquid consistency, add
some or all of the tomato juice. Refrigerate until serving time.
If you are going to baste the meat, boil the marinade in a
saucepan over high heat for several minutes and then keep the mop
warm over low heat.
Transfer the skirt steak to the smoker. Cook for approximately 1
hour, mopping every twenty minutes in a woodburning pit, or as
appropriate for your type of smoker.
If your smoker has a separate grill area for cooking directly over
the fire, or if you have another grill handy, move the meat there and
sear it for 1 to 2 minutes per side. This step adds a pleasant
exterior texture, but isn't necessary for flavor. Alternatively,
smoke the meat for about 15 minutes longer.
Let the skirt sit for 10 minutes and then slice thinly at a
diagonal against the grain. Pile the meat and warm tortillas on a
platter garnished with lime wedges and cilantro, and serve the pico
de gallo and sour cream on the side.

From _Smoke and Spice_ by Cheryl Alters Jamison and Bill Jamison The
Harvard Common Press, 1994 ISBN 1-55832-061-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-06-95