Fajitas (beef or chicken) a la mayas restaurant
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jalapeno pepper; mined | |
| 2 | Cloves garlic; minced | |
| ½ | cup | Olive oil |
| 3 | Limes; juice of | |
| ½ | Onion; minced | |
| ½ | bunch | Cilantro; minced |
| ½ | Bottle beer; opt. | |
| 4 | teaspoons | Soy sauce |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ¼ | teaspoon | Ground cumin |
| 2 | pounds | Beef skirt steak; or chicken breast |
Directions
Combine the first 11 ingreds in a blender and process until smooth. Pour over beef or chicken and marinate at least 4 hours or overnight if possible.
Drain and cook meat or poultry in favorite fajita style.
Note: Fry or grill must be what is meant by 'favorite fajita style'.
Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993; Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0-936528-02-8 Recipe by: Mayas Restaurant, Seattle Posted to recipelu-digest by Badams <adamsfmle@...> on Feb 20, 1998