1 1/2 lbs. skirt steaks, trimmed
1/2 c. olive or peanut oil
Juice of 2 limes
1 tbsp. chopped cilantro
2 cloves garlic, crushed and peeled
1 tsp. crushed red pepper or 1 jalapeno chine, seeded and finely diced
1/4 tsp. each: salt and black pepper
8 to 12 lg. (8 1/2 inch) flour or corn tortillas

1. Tenderize meat.

2. Mix oil, lime juice, salt and black pepper. Pour marinade over steak. Cover and marinate in refrigerator, turning occasionally for 1 to 4 days.

3. Prepare fire (using mesquite charcoal or chips in barbecue). When fire is ready, remove steak from marinade and place on oiled grill. Baste occasionally with marinade until it is cooked to taste (Fajitas are usually served well done). During the last few minutes of cooking, add tortillas to grill to warm. (Tortillas can also be wrapped two and three in aluminum foil and heated for 12 minutes).

4. Cut cooked steaks across the grain in slices 1 inch long and 3 inches wide. Place slices on warm platter. May serve on the side with jalapeno peppers or hot sauce.