Fajitas With Variations - cooking recipe

Ingredients

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

Preparation

Pound meat with meat mallet to tenderize.
Place in plastic bag.
Combine picante sauce, oil, lemon juice, pepper and garlic powder.
Pour into bag and fasten securely.
Refrigerate 3 to 24 hours, turning several times.
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.
Remove from grill; slice across grain into thin strips.
Place meat on heated tortillas. Top with chunky guacamole and additional picante sauce or whatever you like.
Roll up.
Makes 6 servings.