Prep 15 mins
Cook 0 mins
I found this in The Steak Lover's Companion and did a few changes to the recipe. I like spice, so I always make it a little spicer. You can adjust the amount of peppers to suit your taste. Not sure how many cups this makes, haven't made in awhile.
- 1 (12 ounce) bottle dark beer
- 1⁄4 cup lime juice (fresh)
- 2 jalapeno peppers (minced)
- 1 tablespoon red pepper flakes
- 6 scallions (sliced)
- 4 garlic cloves (minced)
- 2 tablespoons soy sauce
- 1⁄2 cup fresh cilantro (chopped)
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon oregano
- Mix all ingredients together.
- Marinate meat at least 4 hours. I marinate overnight.
Can't say for sure if this is one of the most delicious things that ever came out of my oven, or if everyone was so hungry from the aroma throughout the house that it seemed that way, or both... Celantro and lime are the accents. We marinated chicken tenders, used the broiler, and put the extra marinade underneath in the broiler pan for moist, wonderful chicken. We also left out the pepper flakes entirely and served the fajitas with our canned salsa. Terrific! Made for PAC Sept 2008.
This is really fabulous! My dh really enjoys Mexican food and this was great, it gave my otherwise boring carne asada a nice little kick. I plan on using this recipe every single time I make fajitas! Thanks so much for a winner! This was made for Fall PAC 2007.