2 pounds skirt steaks, cut into large pieces
1/4 cup Mexican lime juice
2 cloves garlic, minced
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
1/2 cup olive oil
1/4 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
Mix lime juice, garlic, paprika, peppers, salt, oil, soy sauce and Worcestershire sauce. Put fajitas into marinade and let stand for about 3 hours.
Remove meat from marinade and cook about 5 inches above hot coals and mesquite.
Slice meat into bite-size strips. Put the meat into a bowl with about 1/2 cup lime juice. Heat a cast iron skillet until it is very hot. Empty the contents of the bowl, sliced meat and lime juice, into the hot skillet and remove it from the heat. Take it to the table in the skillet. Serve in hot flour tortillas. Top with pico de gallo, guacamole and hot sauce.
To serve the Fajitas encebollada, or covered with onions, cook 2 sliced onions in 3 tablespoons of oil with a little garlic and about 3 whole Serrano chiles until the onions are well browned.