Cinco De Mayo Marinade Food

30 MEXICAN RECIPES FOR CINCO DE MAYO

Steps:

• Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add ground beef and stir well to cook evenly until browned, about 6-8 minutes. Make sure to break up beef into small pieces to help even browning.
• Add cumin, chili powder, paprika, garlic powder, oregano, salt, pepper, tomato paste and beef broth. Reduce heat to medium and let the mixture simmer for 3-5 minutes until the sauce thickens a bit, stirring occasionally. Turn off heat and set aside.
• Heat the soft flour tortillas according to the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
• Add 2-3 tablespoons of the ground beef mixture on each tortilla. Top with cheese, onion, tomato and cilantro. Add a dollop of sour cream and a squeeze of fresh lime juice, to taste.

SUNNY'S QUICK SIZZLIN CHICKEN FAJITAS

Steps:

• For the chicken: In a large resealable plastic bag, add the chicken, olive oil, lime juice, chile powder, cumin, onion powder, garlic powder, salt and a few grinds of black pepper. Seal, squish around a bit to mix and leave at room temperature for 15 minutes.
• For the veggies: In a large bowl, combine the peppers and onions blend and lime zest. Season with salt and pepper, toss together and set aside.
• On a large, seasoned cast-iron griddle on medium-high heat, add the chicken right from the marinade and spread it out so it doesn't steam; you may have to cook it in batches. Cook until the chicken is light golden and cooked through, 4 to 5 minutes. Once a batch is finished, try to pile it on a cool area of the griddle until you finish the rest or pile in a bowl. Once done with the chicken, cook the veggies the same way.
• Pile the chicken and veggies back onto the griddle and gently spritz and sprinkle just enough beer to allow the griddle to steam a bit while tossing the chicken and veggies together just to warm through. Drink the rest of the beer. Serve with the fixins: tortillas, avocado, lime wedges, cilantro, salsa, chopped tomatoes and shredded cheese.

CINCO DE MAYO MARINADE

Steps:

• Put all ingredients into a small bowl.
• Whisk.
• Add to steaks or chicke in refrigerator baggies.
• marinate for at least one hour in the refrigerator,.
• If making Hamburgers, add the entire marinade to 1 lb of hamburger meat. Mix well before making patties.

DELICIOUS FAJITA MARINADE

Steps:

• Combine all ingredients, mixing well.
• Marinade 1 1/2lbs Beef or Chicken for at least 2 hours.
• Cook as desired on outside grill, stovetop saute pan, or you can even cook them on the George Foreman grill.

GRILLED CHIPOTLE SHRIMP

Steps:

• In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; cool completely., Transfer mixture to a large bowl. Add the shrimp; turn to coat. Cover and refrigerate for up to 2 hours., Meanwhile, combine the sauce ingredients; chill until serving. , Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. , Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat until shrimp are pink, 6-8 minutes, turning once. Serve with sauce.

CINCO DE MAYO ARRACHERA ASADA, MEXICAN GRILLED SKIRT STEAK

Steps:

• 1. Do not cut your skirt steak leave in strips. Season you Skirt steak, which is my preferance. Flap steak is my second choice and Flank steak is my last choice because the meat can be tough if not marinated & tenderized long enough. Flank steak is used and is very popular in Mexico. Lately because sjirt steak is so much more tender it is gaining in popularity. Rub a little lime juice over your meat do not use all the lime juice just a little then season both sides of your meats with goya seasoning, garlic powder, a little cumin a little salt and pepper. Next sprinkle a lttle diced onion over the meat After seasoning the meat roll up sushi style, roll tight and put a toothpick to secure roll. do all of your pieces of meat like this and line them in a deep pan. Let rest while preparing the marinade
• 2. Put two bottles of beer in a deep sauce pan i like to use a deep pyrex or plastic container. Avoid a metal pan if possible. Pour in remaning lime juice add the diced onions, diced serrano, mashed garlic other packet of goya seasoning cumin powder, salt, black pepper, olive oil remaining garlic powder and oregano. Mix everything real well you should have at least the juice of three limes in this mixture. This is why I said to use the lime juice sparingly over the meat so if you used to much you will have to add more lime juice. Pour this mixture over your meat rolls making sure the marinade is all over everything. Cover with plastic wrap and leave in frig overnight. If doing a flank steak leave in marinade in cold fridge for 48 hours. You can add a teaspoon of meat tenderizer which is powdered papaya to your marinade to help tenderize your steak.
• 3. Prepare and fire up your charcoal when you have a nice white ash on the coals remove your meat rolls take out toothpicks and lay out your meat on the hot grill. Grill your skirt steak about 4 or 5 minutes on each side. this depends on how you like your meat. While grilling spoon some of the marinade over the meat and continue to grill. I like mine medium rare and I do mine about 4 minutes on each side. If you like your meat well done then a little longer. Your meat will be tender, juicy and so full of flavor. Enjoy with my suggested sides. Serve with Lime wedges and lots of Pico de Gallo and Salsa. Buen Appetito and Happy Cino de Mayo. Enjoy
• 4. Note: if pressed for time this meat can marinate for 2 or 3 hours or longer and be just as flavorful but for best results marinate for at least 24 hours. Pictured above Arrachera with salsa and a variation of rajas with baby red potatoes and tortillas on the side. Above is my own picture.