Fajitas With Variations

• 1 1/2 lb. beef skirt steaks
• 1 c. picante sauce
• 1/4 c. vegetable oil
• 1 tsp. lemon juice
• dash of pepper
• dash of garlic powder
• 12 (8 to 10-inch) flour tortillas, heated

1. Pound meat with meat mallet to tenderize.
2. Place in plastic bag.
3. Combine picante sauce, oil, lemon juice, pepper and garlic powder.
4. Pour into bag and fasten securely.
5. Refrigerate 3 to 24 hours, turning several times.
6. Drain meat, reserving marinade. Place meat on grill over hot coals or on rack of broiler pan. Cook for 5 to 6 minutes on each side or until well done, basting frequently with reserved marinade.
7. Remove from grill; slice across grain into thin strips.
8. Place meat on heated tortillas. Top with chunky guacamole and additional picante sauce or whatever you like.
9. Roll up.
10. Makes 6 servings.

beef skirt, picante sauce, vegetable oil, lemon juice, pepper, garlic, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557480 (may not work)