Since I've been talking about them, this is my latest incarnation of fajitas Coyote's fajitas 1 pound beef skirt steak 4 cloves garlic, chopped 1 teaspoon cumin 1+ teaspoon chimayo hot chile powder (more if you like) 1/3 cup Worcestershire sauce 1/4 cup soy sauce 1/2 - 3/4 cup port 1 medium purple onion, sliced 1 each large red, yellow and green bell peppers. sliced 3 habaneros chopped (more if you like it hot*) 6 serranos, chopped (more if you like) (*I usally use 1 hab per 2 oz of meet) Trim fat from steak. Pound lightly to tenderize. Place meat in non-metallic container. Combine liquid and cumin, chile powder and mix well. Pour over meat. Cover and refrigerate overnight. Next day remove the meat saving the marinade. Place meat on grill, basting often with the marinade and turning often to prevent charring. Meanwhile, sauté the onions in chile oil with the bell peppers. As the onions soften add the chopped chiles. When the meat's done, slice it into thin strips, cutting across the grain. Serve with tortillas, gauc, cheese and salsa. Coyote Howlin' for Habaneros