Mexicajun Recipes - Drunken Fajitas

Drunken Fajitas


6 Lbs beef Skirt - Cleaned of silver skin, and cut each into two equal length slabs. Do not split

For Marinade:

1/2 onion coarsley chopped
½ small papaya, peeled – include a few seeds
1 Cup cilantro tops
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon ground ancho pepper
½ teaspoon T-Boy’s Bam seasoning
1 teaspoon garlic powder
3 limes, juiced
1 Oz Tequila
½ can of beer (Dos Equis works great)
1 tablespoon corn oil
1 tablespoon Worcestershire sauce

Place all marinade ingredients in a blender. Mix well. Put the skirt steak into a re-sealable bag pour marinade to coat well - drink the other 1/2 beer son !. Cover and refrigerate for no more than 2 hours, massaging one or twice. This is an intense marinade and the papaya actually breaks down the tissue, so it may make the meat TOO tender ! Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior juicy. I usually lower the grill just over the coals, this also reduces flare ups. Make sure your grill is very clean and very hot, (You can clean the surface with an onion dipped in corn oil). I like to use hickory wood chunks and a few mesquite chips for flavor. Place strips at 45-degree angle across grill and quickly turn just to “cure” the surface and avoid sticking. Grill for about 5 minutes on each side, or until the outside is brown and slightly charred, and the inside is still slightly pink. Remove the meat and wrap in aluminum foil. Let sit another 5 minutes before slicing. Cut the meat into thin across the grain. These “fajitas” or strips, that can easily be rolled into tortillas. Serve with warm, corn or flour tortillas, refried beans, drilled peppers and onions, salsa dorada or Guacamole and Pico de Gallo.... Don't forget to call an extra friend or two.