Prep 2 hrs
Cook 10 mins
This is a combinations of many recipes I have used to make fajitas. I like this one best. You may also use pork tenderloin, pounded to 1/2" thickness instead of the skirt steak. Lamb or chicken could also be used.
- 2 oranges, juice of
- 2 lemons, juice of
- 2 limes, juice of
- 118.29 ml canola oil or 118.29 ml vegetable oil
- 118.29 ml soy sauce
- 118.29 ml beer or 118.29 ml white wine
- 8 garlic cloves, minced
- course black pepper
- 1133.98-1360.77 g skirt steaks
- Mix all marinade ingredients well.
- Pour over meat and marinate at least 1 hour, but no more than 2 hours.
- Cook over hot coals for 5- 6 minutes, or to taste.
- Remove and let sit 5-10 minutes before slicing across the grain.
- Serve with warm tortillas, pico de gallo, guacamole, and grilled onions.
- To freeze: Place marinade ingredients in a large freezer bag. Add meat of choice, seal, label and freeze.
- To serve: Thaw in fridge and grill as instructed in recipe.
This is really good! The juices and the beers didn't really overpower- just made the meat taste meatier if that's possible! A new fav for fajitas right here! Thanks for sharing.
Excellent marinade for fajitas! I used boneless, skinless chicken breasts and white wine in the marinade. I put everything in a large freezer bag and froze for freezer tag. Thawed in the fridge and grilled the chicken. Just delicious! Served in freshly cooked flour tortillas with grilled onions and peppers. Yummy!
Great flavor! I halved the recipe and used the grilled fajita meat for tortas! I filled bolillo rolls with a thin layer of refried beans, fajita meat, shredded lettuce, sliced tomatoes and a little mayo! It was delicious and I will use this recipe again! Thanks Miss Annie!