Fajitas Speed Marinated in Coke


Taco parties with grilled beef outdoors are common in San Antonio. A Mexican city council friend made this family staple. The dish can be multiplied endlessly with fresh garden ingredients. Get everybody involved in preparing the condiments. Serve condiment bowls at a long table so everyone can run the gauntlet and roll their own unique taco.
1 pound flank steak

1/2 can of Coca Cola
1-1/2 tablespoons soy sauce
2 small lemons or limes, quartered
1/2 teaspoon Worcestershire sauce
1 jalapeño pepper, chopped
1/2 medium onion, chopped
1 garlic clove, smashed
1 teaspoon freshly ground pepper
1/2 teaspoon chile powder
1/2 teaspoon red chile flakes

1/2 medium onion, diced
1 jalapeño pepper, thinly sliced
1 cup Salsa Casera (p 170)
1 cup refried beans
1/2 cup chopped cilantro
1/2 cup Guacamole (p 19)
1/2 cup grated Monterey Jack cheese
1 cup lettuce shredded
1/2 cup sour cream
12 tortillas, corn or flour
1 Put beef into a sealable plastic bag or glass container. Add marinade ingredients to bag, squeezing juice from citrus, then toss in peels. Seal and swish around. Refrigerate and marinate for 1 hour but no more than 3 hours.

2 Prepare charcoal or gas grill.

3 Put tortillas in tortilla-warmer or between two facing concave plates. Warm in 250°F oven for 15 minutes, or until meat is ready to be served.

4 Grill meat over hot fire, turning once, about 6 minutes total for medium-rare. Remove from grill and let rest for 5 minutes.

5 Slice across the grain cutting thin strips.

6 Serve with condiments in individual bowls and warmed tortillas.

servings  use metric
original recipe yield: 4-6 Servings
Notes NOTE Further condiments can include radish, avocado, carrot. Consider seasoning each condiment uniquely - a little bit of ground cumin on onion for example. Grilled chicken works well in place of beef. For marinade use soy sauce and not Coke.

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