Carne Asada De Camancho
3 lbs skirt steak (fajita meat) or flank steak, sliced very thin
1 cup lemon juice
1 cup lime juice
12 oz. Beer
salt, pepper, garlic powder, oregano, and Sweet Heat Rub & Grill seasoning
1 large sliced onion
Wash meat and pat dry.
Mix the lemon and lime juice with the beer.
Layer the meat into a large marinade dish by adding small amount of liquid, a layer of meat, then season the meat with salt, pepper, garlic powder, oregano, and Sweet Heat Rub & Grill seasoning, and finally a few circles on onions. Continue to layer until a 3 lbs. of meat are in the marinade.
Refrigerate for 12 hours, then re-stack the layers to ensure a fresh circulation of marinade juices. Refrigerate another 12 hours.
Barbeque over a medium heat, only a short amount of time because the beef is so thin.
The beef is great served with fresh salsa and tortillas or roll the meat into flour tortillas with sautéed green peppers and onions for beef fajitas.