Recipe for San Jacinto Pork Fajitas


4 lb pork loin, cut into 2 inch
1 strips

2 onions, sliced fine
2 tablespoon diced garlic
1 juice of 4 limes
2 bottles of dark beer
1 cup red wine vinegar
2 jalapenos, diced
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoon worcestershire sauce
1 salt and pepper
1 diced cilantro

1 oil
1 red and yellow bell
1 peppers, julienned


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.

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