Neck Roast Fajitas

DIRECTIONS

1. Marinate a neck roast (does not need to be deboned) with lemon juice and beer in a strong resealable plastic freezer bag in the refrigerator overnight.

2. Prepare a guacamole sauce using two avocados. Cut the avocados in half and then cut the pulp in small pieces lengthwise and then crosswise without cutting the outer skin. Scoop out from skin and mash together with the juice from 2 limes.

3. Mix with a teaspoon each of coriander seeds and cumin seeds mashed in a pestle and mortar.

4. Mix with 1 clove of garlic, minced and 1/4 cup of minced green onions or chives. Add about a 1/4 cup of chopped fresh cilantro. Put the avocado pits in the center of the guacamole in a sealable container. Cover tightly and refrigerate.

5. Slice sweet green or red bell peppers into long thin slices, and slice Spanish onions into thin rounds.

6. Sear the onions and peppers at high heat in a small amount of corn oil.

7. Add slices of the neck roast for the last minute of searing.

8. Warm up some flour tortillas. Put the meat, peppers, and onions in the tortillas and cover with guacamole and your favorite salsa.  shredded lettuce, and/or cooked black turtle beans can also be added.