Prep 30 mins
Cook 45 mins
I developed this marinade for fajitas when the local grocery store quite carrying my favorite marinade. The longer you marinade, the better they are! I have never measured my ingredients, I just dump and taste. Ingredient measurements may be changed to suite taste.
- 473.18 ml water
- 29.58 ml lime juice
- 14.79 ml liquid smoke
- 29.58 ml brown sugar
- 4.92 ml crushed red pepper flakes
- 14.79 ml garlic
- 14.79 ml chili powder
- 1 dried chipotle chile
- 9.85 ml ground cumin
- 29.58 ml cilantro (fresh is great!)
- 907.18 g boneless chicken breasts or 907.18 g steak or 907.18 g chuck roast
- green pepper, as many as desired
- onion, as many as desired
- Mix all ingredients, set aside 1/4 cup. Marinade chicken or steak at least 3 hours in remaining marinade (the longer you marinade, the better the flavor).
- Heat the barbecue grill! Grill your meat until tender (don't overcook, meat will be dry). When the meat is done, slice into desired sized pieces for your fajitas.
- Slice green peppers and onions into desired sized pieces and place in a sheet of alumumin foil that is large enough to wrap your veggies in, add remaining marinade. Wrap up tightly in foil and place on grill. Cook until tender (20-30 min.).
- Serve with warm flour tortillas, sour cream, salsa, cheese, anything your heart desires!
- I found that fresh pico de gallo works great.
- Pico De Gallo.
- 4 fresh tomatoes, diced.
- 2-3 jalpenos (to suite your taste), diced, remove seeds except for one.
- 1/2-1 onion, diced.
- 1-2 T garlic, diced (to suite your taste).
- 1 T cilantro (preferably fresh).
- Dash of lime juice.
Great marinade! I used a flank steak. Instead of using the foil method for the vegies, I put them in a zip-lock bag with the reserved marinade for about an hour, and then grilled them in a vegie basket. Served in flour tortillas with sour cream and salsa.