Texas Proud Beef Fajitas

• 2 pounds tenderized beef skirt steak
• 1/4 cup chili powder (I used guajillo, cascabel and ancho)
• 3 large cloves garlic coarsely chopped
• 1 tablespoon cumin
• 1 tablespoon salt
• 1 cup papaya juice
• 1/2 cup gold tequila
• zest and juice from 2 limes
• TO SERVE: tortillas (corn, flour - your choice) cheese, sour cream, cilantro, salsa, pico de gallo, guacamole, chopped onion - the choices are endless!

1. Put all ingredients except the beef (and toppings / tortillas of course) in a blender or food processer and whiz to combine.
2. Toss the marinade with the beef and allow to sit for at least a couple of hours ... if you have more time, let them marinate longer
3. Fire up the grill. You want the heat fairly high, Shake off excess marinade (some will stay in the nooks and crannies, this is a good thing) and grill your fajitas for several minutes on each side until they are nicely seared (alternately, you can cook them on a hot griddle or iron skillet)
4. Allow them to rest for a few minutes, then slice and serve with your toppings of choice, and an ice cold beverage.

chili powder, garlic, cumin, salt, papaya juice, gold tequila, limes, serve

Taken from food52.com/recipes/11096-texas-proud-beef-fajitas (may not work)