Aqua Negra Marinade
photo by Lavender Lynn
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
3 1/4 cups
ingredients
- 1 cup soy sauce
- 2 cups pineapple juice
- 2 tablespoons cumin
- 2 teaspoons garlic, minced
- 1⁄4 cup fresh lime juice
directions
- combine all ingredients with a whisk.
- Stores in the refrigerator for 2 days.
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Reviews
-
I use this all the time for beef fajitas. I've found that overnight is too long for either skirt steak (preferred if you can find it) or flank steak. I usually make it the night before and put the meat in the next morning for a lunch buffet. About six hours for flank and four hours for skirt is all you want to go, otherwise the meat starts to get chalky.
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<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>