Beef Fajita Marinade
1/3 C tequila
1/4 C fresh lime juice
2 Tbsp vegetable oil
2 cloves garlic, minced
1/2 tsp salt, plus salt to taste
1/2 tsp red pepper flakes
1/2 tsp cumin
1/2 tsp chili powder
1/4 C chopped fresh cilantro
In a small bowl, whisk together the marinade ingredients. Pour over beef (skirt or flank steak) and marinate overnight.
Chicken Fajita Marinade
1/3 C tequila
1/4 C fresh lime juice
2 Tbsp Worcestershire
2 Tbsp vegetable oil
1/2 tsp cumin
1/2 tsp chili powder
1 tsp sugar
1/4 C chopped fresh cilantro
salt & pepper to taste
In a small bowl, whisk together the marinade ingredients. Pour over chicken breasts (thin sliced) and marinate overnight.
Grill meats and slice.
Vegetables
4 bell peppers (assorted colors), sliced
1 red onion, sliced
1 lg tomato, sliced into wedges
Preheat oven to 425. Arrange peppers and onion on a baking sheet and roast for 15 minutes, stirring occassionally. Add tomato and roast another 7 minutes.
Serve meats and vegetables with tortillas, cheese, sour cream, guacamole, and salsa.
Homemade Salsa
2 cans stewed tomatoes
1 can orignial Rotel
1 medium red or sweet onion, diced
1/4 tsp cumin
2 Tbsp fresh cilantro, chopped
1 can chilis
Garlic salt to taste
Salt & pepper to taste
Drain tomatoes and Rotel. Put all ingredients in bowl of food processor and pulse. Salsa should be slightly chunky.
Black Bean & Corn Salsa
2 C corn kernals (5-6 ears, or 1 can)
2 C black beans (or 1 can)
1 red pepper, diced
6-7 green onions, sliced
1 clove garlic, minced
1/2 C fresh cilantro, chopped
Juice of 1 lime
1 tsp salt
1/2 tsp freshly ground pepper
4 Tbsp olive oil
4 Tbsp red wine vinegar
In a 3 quart bowl combine all ingredients. Chill for 24 hours. Taste before serving and adjust seasonings, if necessary.
