Friday, May 4, 2012

Fajita Marinade

I could survive on Mexican food three times a day.  I mean put me as a contestant on Survivor Mexico and I've got it made.  I would grind corn and make my own tortillas and be declared the winner.  We do seriously eat Mexican food at least 4 times a week.  My best friend's husband doesn't like Mexican food.  THAT would be a deal breaker at my house.  Thankfully, Mr. Devilish Dish loves the cuisine from South of the Border as much as I do.  He's famous for his fajitas.  The marinade works great on beef, chicken, shrimp or even veggies.  My personal favorite is steak fajitas topped off with his equally famous guacamole.  No matter what you decide to marinate, you'll be doing the Mexican Hat Dance and shouting OLE too! 

Ole! Ole! Ole!
The ingredients for the Fiesta...
Mince garlic
Squeeze citrus
Add vegetable oil
Season with cumin...
And salt.
Don't forget the jalapeno
(and cilantro!  Which I did forget...That's why
I'm reminding you.)
Cover meat and marinate
8 hours or overnight to tenderize.
Cook as desired.
And enjoy!

Fajita Marinade

1 orange, juiced
2 limes, juiced
3 tablespoons vegetable oil
2 cloves garlic, minced
1 jalapeno, minced (leave the seeds in if you want hot)
1 tablespoon fresh cilantro, finely chopped
1/2 teaspoon cumin
1 teaspoon salt
2 pound skirt or flank steak, trimmed of fat

In a small bowl, combine marinade ingredients.  Place steak in a shallow container or zip top bag.  Pour marinade over.  Refrigerate 8 hours or overnight to tenderize meat.  Cook as desired.

Prep Time:  Approximately 10 minutes    Cook Time:  Needs to marinate

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