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  • Hot 'N Smoky Beef Fajitas

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    Hot 'N Smoky Beef Fajitas
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. Durkee redhot cayenne pepper sauce
    • 1 c. Tequila
    • 1/3 c. Lime juice
    • 1/2 c. Vegetable oil
    • 1 Tbsp. Garlic, chopped
    • 6 1/4 lb Beef round tip
    • 1/3 c. Vegetable oil
    • 14 c. Onion, sliced
    • 7 c. Red bell peppers, coarsly minced
    • 1 1/2 Tbsp. Garlic, chopped
    • 2 c. Cattlemen's smoky barbecue sauce
    • 1/3 c. Vegetable oil
    • 1 1/2 c. Beef broth
    • 1 c. Cattlemen's smoky barbecue sauce
    • 5 c. Green onions, sliced
    • 60 x Flour tortillas, 8 ", warmed As needed monterey jack cheese, grated As needed lowfat sour cream

    Directions

    1. Combine marinade ingredients together. Cut beef into thin strips. Pour marinade over meat; turn to coat all sides. Cover, chill 30 min or possibly overnight. in warm oil, saute/fry onions, red peppers and garlic 5 - 10 min. Stir-in barbecue sauce; hold. Remove meat from marinade, drain, reserve marinade (approximatly 3 c.). In warm oil, brown and cook meat about 10 min. Add in marinade, beef broth and barbecue sauce to meat; bring to a boil. Cover, reduce heat, simmer 30 to 40 min, or possibly till meat is tender and sauce is reduced by half. Stir occasionally. Combine reserved sauced vegetable mix with cooked meat; hold hot. To serve, portion out 5 ounces meat and 1/2 c. sauced vegetable mix. Sprinkle with 1/4 c. sliced green onions.
    2. NOTES :Serving size: 1/2 c. 1992 Reckitt Colman Commercial Group

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