Title: San Jacinto Pork Fajitas
Categories: Mexican, Pork
Yield: 20 Servings

4 lb Pork loin, cut into 2 inch
Strips

----------------------------------MARINADE----------------------------------
2 Onions, sliced fine
2 tb Diced garlic
Juice of 4 limes
2 Bottles of dark beer
1 c Red wine vinegar
2 Jalapenos, diced
1 tb Dried Thyme
1 tb Dried oregano
2 tb Worcestershire sauce
Salt and pepper
Diced cilantro

--------------------------------FOR COOKING--------------------------------
1 Oil
Red and yellow bell
Peppers, julienned

Originally from: "Austin American-Stateman, May 24, 1990 San Jacinto Pork
Fajitas

Marinate the meat for at least 18-24 hours in covered container. Then drain
and sear meat in very hot pan with a little olive oil. Add red and yellow
peppers. Cook until done, about 4 to 6 minutes. Serve in flour tortillas
with toppings of choice. (Suggestions: honey-mustard sour cream, pickled
cabbage, tomato cumin salsa.) Serves 20. Recipe can be halved.

From the Four Seasons Hotel.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini