Basic Fajitas (and then some)
	2 lbs skirt steak
	1 lb  chicken breasts,boneless
	1 lb  shrimp
	Take the chicken and steak and slightly freeze them so that cutting the
	meat into thin 1/2" strips is easier.Trim off any fat or chicken skin.
	In a large glass bowl or casserole make this marinade:
	6 limes       cut in half,squeeze out juice,throw everything (limes) in bowl
	4             yellow onions,chopped
	4 cloves      garlic,smashed
	4 large       jalapenos or 8 serranos,seeded and chopped
	1 large       bunch of fresh cilantro,coarsely chopped
	2 tablespoons salt
	1/4 cup       dark rum
	2 bottles     Dos Equis beer (brown bottle not green)
	Put the meat in this and cover with plastic wrap. Allow to sit in the
	fridge overnight or make this early in the morning for the evening meal.
	Remove meat from marinade prior to grilling. Discard the marinade and Do
	Not Re-use.  Once meat has drained place the beef on the hot grill first,
	laying the strips perpendicular to the grill rods,spokes,etc. otherwise
	the meat falls into the fire. After you get the beef on add the chicken
	the same way. The meat will cook quickly and you only need to flip it
	once.As the beef and chicken cook add the shrimp. The shrimp may cook so
	fast that you don't have to turn it.
	When the shrimp curls up and goes pink it's done.Remove all the meat
	from the grill and serve with grilled onions and green pepper
	slices.(These can be made ahead of time and kept warm.) Serve meat and
	grilled vegetables with large flour tortillas that have been heated up.
	Top with sour cream,salsa,or, if you wish, Melinda's.
	One suggestion: This works best if one person works the grill and starts
	to turn meat while someone else is adding the meat to the grill.
	Everything cooks fast and this is something that you don't want to

 	Print This Recipe



INFORMATION For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit: The Netscape UFAQ Netscape Browser Support