Cooks vary their ingredients. Some swear by 1 part water to 1 part lemon juice, others 3 parts water to 1 part lemon juice. Some include as many as nine different spices, and adapt the recipe to suit their taste. The following is a basic recipe, a compilation of several.2 lbs. skirt steak, butterflied (flank or cubed round steak can also be used)

MARINADE: 1 cup water 2 cups lemon juice 1 scant pinch of oregano per pound of meat 1/4 teaspoon cumin salt to taste 1/4 teaspoon pepper 1/4 teaspoon chili powder 1/4 teaspoon garlic powder

Meat must be very thinly cut. Butterfly steaks if they are more than 1/4 inch thick. Place meat in plastic bag. Mix lemon and water and pour over meat. Don't drown the meat, but make sure it has a liberal sprinkling. Mix spices and sprinkle over meat. Close bag and refrigerate at least several hours. A day or more is even better. Grill for 2-3 minutes on each side. Serve with tortillas, salsa, rice, and beans. Serves 4.

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