Tacos De Fajitas Al Carbon

Directions

1. Garnishes such as minced tomatoes, salsa, cilantro, lowfat sour cream, olives, guacamole
2. To make marinade: Combine lime juice, beer and Worcestershire sauce in a glass bowl. Whisk in the oil a few drops at a time. Add in peppercorns, cloves, bay leaf, marjoram, celery pwdr, paprika, cumin, brown sugar, onion, garlic, chili peppers and cilantro. Stir vigorously.
3. To finish: Trim fat from meat and sprinkle uniformly with salt and pepper.
4. Poke all over with a fork, piercing meat completely. Turn over and repeat on the other side. Put meat into marinade. Cover and chill for 48 hrs, stirring and turning occasionally.
5. Combine cumin, paprika, salt, brown sugar and pepper and set aside. Prepare very warm fire on charcoal grill, adding chunks of moist mesquite wood. You shouldn't be able to hold your hand 5 inches from the grill.
6. Remove meat from marinade and cook for 1 1/2 min. Turn and brush with marinade. Cook for 4 min and sprinkle with half the cumin mix. Turn meat and brush again with marinade, then the cumin mix. Top with several thin pats of butter and a few drops of lime juice. Cook for 4 min more.
7. Remove meat from grill and let sit 5 min. Slice crosswise on bias. Serve on flour tortillas with assorted garnishes.
8. Makes 8 generous servings.