Fajitas Borrachas (Texans marinate fajitas)

 

Serves 8 generously

• 2 skirt steaks, 1 to 1¼ pound each, trimmed of membrane and fat
• 16 to 20 7-inch flour tortillas, heated (click here for recipe)
• Marinated onions
• Pico de Gallo, click here for recipe
• Guacamole, click here for recipe

Marinade

• 1 cup red wine vinegar
• ½ cup Tequila
• ¼ cup oil, canola or corn
• Juice of 3 limes
• 4 garlic cloves, minced
• 3 tablespoons dark brown sugar
• 3 fresh jalapinos, minced
• 1 tablespoon Worcestershire sauce
• 2 teaspoons fresh-ground black pepper
• 1 teaspoon oregano, preferably Mexican
• 1 teaspoon cumin seeds, toasted and ground
• Salt to taste

1. Cut the steaks across the grain diagonally into finger-length strips ; place the meat in a shallow nonreactive dish.
2. Combine all the marinade ingredients in a bowl, mix them well, and pour them over the meat ; refrigerate the meat, covered, between 8 to 24 hours.
3. Place a cast-iron or other heavy skillet on the stove over high heat ; drain the meat strips, and fry them, in batches if necessary, for 1 to 2 minutes.
4. To serve, pile a platter high with the meat, and accompany the meat platter with the tortillas, onion, Pico de Gallo, and guacamole.
5. Let all assembled help themselves by filling flour tortillas with some of the meat and portions of the garnishes.

BON APPÉTIT