Title: Hot 'n Smoky Beef Fajitas
Categories: Fixed
Yield: 20 Servings

----------------------------------MARINADE----------------------------------
1 1/2 c Durkee redhot? cayenne
-pepper sauce
1 c Tequila
1/3 c Lime juice
1/2 c Vegetable oil
1 tb Garlic; minced
6 1/4 lb Beef round tip
1/3 c Vegetable oil
14 c Onion; sliced
7 c Red bell peppers; coarsly
-chopped
1 1/2 tb Garlic; minced
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 Flour tortillas; 8 ", warmed
As needed monterey jack
-cheese; grated
As needed sour cream

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 1/2 cup sauced vegetable mixture. Sprinkle with 1/4 cup
sliced green onions.

Busted by Christopher E. Eaves

NOTES : Serving size: 1/2 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" on
Mar 15, 1998