Fajitas (Beef or Chicken)
Meat – 1½ lbs; beef (skirt steak is best); or skinless, boneless chicken breasts
1 onion, sliced very thinly
2 tomatoes, chopped coarsely
1 green and 1 red pepper, julienne
½ cup Worcestershire sauce
2 Tbsp. liquid smoke
1 Tbsp. ground cumin
dash black pepper
12 oz beer
Thin slice the beef or chicken, < ¼ inch thick
Combine the marinade ingredients, and the beef or chicken for a few hours.
Drain the marinade.
In an iron skillet over high heat, grill meat in olive oil. Remove meat and keep warm.
In the same pan grill onion, tomatoes and peppers in meat juices.
Add meat back to the pan for the last minute or so.
Heat and soften flour tortillas in a hot pan.
Serve meat and veggie mixture and tortillas separately.
Also, serve guacamole and salsa as sides/adds for the fajitas.
For the chicken, try adding a bit of lime juice, red chili powder and oregano.