Yevonnes Fajita Marinade Food

BEEF OR CHICKEN FAJITA MARINADE

Steps:

• Combine all ingredients; mix well.
• Enough for 2-3 pounds beef or chicken.

FAJITA MARINADE I

Steps:

• In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
• Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

FAJITA MARINADE

Steps:

• Whisk lime juice, olive oil, water, vinegar, soy sauce, Worcestershire sauce, garlic, chili powder, beef bouillon paste, cumin, oregano, pepper, and onion powder together in a bowl.

TO-DIE-FOR CHICKEN FAJITA MARINADE

Steps:

• Mix first seven ingredients and pour into ziplock bag with chicken breasts.
• Marinade for 1/2 to a few hours but chicken is overpowered by the lime juice if left too long.
• Grill each breast until no longer pink in the middle--about 6 minutes on each side for the George Foreman.
• Remove from grill and wrap in aluminum foil.
• Let rest for ten minutes before slicing.
• Serve with tortillas, sauteed onions and peppers.

FAJITAS

Steps:

• For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
• Preheat a ridged grill pan on high heat.
• Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
• For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
• While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
• You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
• Thinly slice the steak against the grain on a diagonal.
• To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
• May also be served with sour cream and shredded cheese.
• Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
• Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

FAJITA MARINADE

Steps:

• Using mortar and pestle, mash garlic, jalapeno, cilantro, salt & pepper *adjust the salt & pepper to your taste* to make a paste.
• Add lime juice, orange juice, vinegar & olive oil.
• Spread this mixture on your skirt or flank steak, cover and chill for at least 1 hour.