Hot 'n smoky beef fajitas

20 Servings

Ingredients

Quantity Ingredient
1½ cup Durkee redhot? cayenne pepper sauce
1 cup Tequila
⅓ cup Lime juice
½ cup Vegetable oil
1 tablespoon Garlic; minced
6¼ pounds Beef round tip
⅓ cup Vegetable oil
14 cups Onion; sliced
7 cups Red bell peppers; coarsly chopped
1½ tablespoon Garlic; minced
2 cups Cattlemen's? smoky barbecue sauce
⅓ cup Vegetable oil
1½ cup Beef broth
1 cup Cattlemen's? smoky barbecue sauce
5 cups Green onions; sliced
60 Flour tortillas; 8 \", warmed
As needed monterey jack cheese; grated
As needed sour cream

Directions

MARINADE

Combine marinade ingredients together. Cut beef into thin strips. Pour marinade over meat; turn to coat all sides. Cover, refrigerate 30 minutes or overnight. in hot oil, saute onions, red peppers and garlic 5 to 10 minutes. Stir-in barbecue sauce; hold. Remove meat from marinade, drain, reserve marinade (approximatly 3 cups). In hot oil, brown and cook meat about 10 minutes. Add marinade, beef broth and barbecue sauce to meat; bring to a boil. Cover, reduce heat, simmer 30 to 40 minutes, or until meat is tender and sauce is reduced by half. Stir occasionally. Combine reserved sauced vegetable mixture with cooked meat; hold warm. To serve, portion out 5 ounces meat and ½ cup sauced vegetable mixture. Sprinkle with ¼ cup sliced green onions.

Busted by Christopher E. Eaves <cea260@...> NOTES : Serving size: ½ cup ?1992 Reckitt Colman Commercial Group Typed-in by Marc Lavoie, Ottawa, Canada Recipe by: Durkee RedHot? Cayenne Pepper Sauce Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 15, 1998

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