Friday, July 23, 2010


• 2 lbs of skirt steak, chicken breast (deboned), slice your meat up first

• 1/2 c olive oil
• 1/3 c lime juice (freshly squeezed for better flavor and fell free to put more- lime never hurts)
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp cumin
• 3 cloves garlic, minced
• 1/4 c vinegar
• 1/2 c chopped onion
• 1 tsp oregano
• 1/2 tsp pepper
• 1/2 tbsp paprika
• 1 can beer
• 1 large onion sliced
• bell pepper
• flour tortillas
• Lime wedges- as many as you want
• whatever garnishes you want.... toppings are endless

Let this marinate for several hours- overnight for best results!

Heat up your grill. (For best results) You will need iron skillets to cook the meat and veggies. Bring your olive oil (and even lime juice to squeeze on the meat as you cook) outside with you to put on the skillet so the meat and veggies do not stick to the pan. The skillets will make the meat and veggies caramelize- YUMMY!!!


Assemble your fajita and squeeze lime juice on it- I learned this trick from a friend who lived in El Paso

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