Yield: 4 Servings
|½ cup||Worcestershire sauce|
|¼ cup||Soy sauce|
|1 tablespoon||Cider vinegar|
|½ \N||Fresh lime; juice of|
|½ teaspoon||Ground black pepper|
|½ teaspoon||Garlic powder|
|½ teaspoon||Cumino (cumin)|
|½ teaspoon||Dried oregano flakes|
I picked up a bottle of D. L. Jardine's Fajitas Marinade at a specialty foods shop and fell in love with it after making making fajitas with it. I loved it so much that I set out to duplicate the recipe. I was successful.
Here is my recipe.
Mix all the ingredients in a sauce pan and simmer for 15 minutes. Let cool and place in the refrigerator until you plan to use. To use, pour marinade over chicken and/or steak and let stand six hours or overnight in the refrigerator. Grill meat until tender and juicy. Slice meat into ⅛" to ¼" slices. In a skillet, fry sliced onions and green peppers in a small amount of oil until tender. Mix vegetables with meat and serve on soft flour tortilla shells. You can also boil (or steam) ½ lb. of shrimp and toss in with the mixture. Do not marinade the shrimp or cook it on the grill... the marinade will overpower the delicate flavor of the shrimp.
Cooking small shrimp on the grill is difficult and usually results in overcooked, chewy shrimp. You'll also want to make some fresh salsa, guacamole, pico de gallo, and refried beans to put on top of your fajita. A fresh roasted serrano or jalapeno chile pepper is a good topping also! A margarita or two wouldn't hurt either! Steven C. Zinski - N9VAH == szinski@... Champaign, Illinois, USA == N9VAH@N9LNQ.#ECIL.IL.USA.NA
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .