If you love Fajitas, then your going to love this recipe! From the awesome marinade that the skirt steak goes in, to the homemade tortillas, it is a killer recipe, and so easy to do! If you are interested in the custom made "Yakitori" grill that did a beautiful job on the skirt steak in this video, then you can learn more and contact Manuel Rios from his El Rabbits BBQ link: https://www.facebook.com/notes/el-rabbits-bbq/custom-yakitori-grills/837431626301522 If your wanting some of the best BBQ sauce on the planet, then click this link: https://www.facebook.com/notes/el-rabbits-bbq/you-know-you-want-it-bbq-sauce/730858023625550 To subscribe to Manuel's YouTube channel "El Rabbit's BBQ, go here: https://www.youtube.com/channel/UCOrz0M0D9XJtdJ1ny1nljPQ I've had a few people ask me about the torch I used in this video to light the charcoal. I got it from amazon.com Here is the link: http://amzn.to/1MPDzWD Recipes Marinade for Skirt Steak: One 12 oz Mexican Beer 1/4 cup vegetable oil 3 tablespoons of lemon juice 1 minced garlic clove 1 teaspoon of Cumin 1 teaspoon of Garlic Powder 1 teaspoon of Onion Powder 1 tablespoon of Mexican Hot Pepper Sauce Salt & Cracked black pepper to taste Heat oil, and add in garlic and spices to release their oils, then add in lemon juice, and turn the heat off on the burner, add in salt, pepper, hot sauce and beer. Mix well, and set aside. Make sure marinade is at room temperature before covering skirt steak. Tortillas Makes 8 to 10 Tortillas 2 1/2 cups All Purpose Flour, plus extra to form tortillas. 1 teaspoon salt 1/2 teaspoon baking powder 1/3 Cup shortening or Lard 1 cup hot water Add the water little at a time to from the dough since in humid climates a slightly less amount of water will be needed. Once you have the dough to the right consistency, separate dough into smaller equal size balls. You should have between 8 to 10. Cover the small dough balls with a towel, and let them rest for 45 minutes to 1 hour. DO NOT SKIP THIS STEP! Either place in a tortilla press using wax paper, or roll out on a lightly floured cutting board until very then. Transfer to a griddle or cast iron skillet on medium heat, and heat each side until pale brown spots and bubbles appear. Adjust heat as needed. If your not going to use them right away, then transfer them into a zip lock bag to keep them from drying out. Just reheat in skillet, but just enough to get them warm, or warm in microwave. Pico De Gallo 11/2 cups chopped tomatoes 1/4 cup red onion, chopped fine 1 tablespoon of chopped Jalapeños 1 tablespoon of minced garlic Juice of two limes 2 tablespoons of minced Cilantro Salt & pepper to taste Mix all ingredients in well, and store in refrigerator Guacamole 2 ripe avocados 1/2 teaspoon Kosher salt 1 Tbsp of fresh lime juice 2 Tbsp of minced red onion or thinly sliced green onion 1-2 serrano chiles, stems and seeds removed, minced 2 tablespoons cilantro finely chopped Cracked black pepper to taste Separate avocados in half, and remove pit. Now remove meat from skin, and transfer to a bowl. Smash the avocados, and add in the other ingredients. Place pit back into the guacamole to prevent browning, and also push plastic wrap down on top of guacamole to prevent browning. Store in refrigerator. Read more: http://www.simplyrecipes.com/recipes/perfect_guacamole/#ixzz3Sbtzy87uYou can also connect with me on FaceBook & Twitter! https://www.facebook.com/smokyribs1?r... https://twitter.com/SmokyRibs Music courtesy of AudioNetwork.com Original music for the Smoky Ribs channel, wrote and performed by Chad Austin Parker! Please go over a check Chads music out @ http://www.reverbnation.com/chadaustinparker and you can connect with Chad on his FaceBook page @ https://www.facebook.com/pages/Chad-Austin-Parker-Music/537840166251217

• published: 24 Feb 2015
• views: 37720