Recipe by Mami J
The beer makes these fajitas super tender. You could substitute chicken for the beef. I've never tried this with shrimp, but if you do let me know! Also, for added color use different colored bell peppers. For a truly Mexican dish add a sliced fresh jalapeno chilie. Prep time is marinating time. I don't know how many oz. in a bottle of Corona so it's just a guess.
Top Review by Sarah_Jayne
For something so simple these fajitas were Muy bueno. I marinated the meat whole for about 2 1/2 hours and it made the meat very tender indeed. I am not sure that I really tasted that much of the beer in the cooked meat but I appreciated the tenderness. I also enjoyed that the lack of spicing meant that the actual ingredients were able to shine on their own. Myself and my husband have different heat tolerance levels. So, he put hot and spicy jalapenos on his and I put mild banana chillies. I served the steak in flour tortillas with salsa, sour cream and guacamole. Thank you for a tasty meal. Made for the Chow Hound team on ZWT 5.
- 1 lb sirloin steak, cut into thin strips
- 1 (12 ounce) bottle Corona beer
- salt and pepper
- 2 tablespoons vegetable oil
- 1 medium red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 roma tomato, chopped
- 1 lime, juice of
- salt and pepper
Directions See How It's Made
- Season the meat with salt and pepper. Place in a non-reactive dish and add enough beer to coat the meat (drink the remaining beer). Let marinate at least 2 hours but no more than
- Drain the meat very well and discard the marinade.
- Heat a large skillet or griddle. Add the oil and heat thoroughly. Add the meat and brown on one side.
- Turn over and add the onion; cook for a minute. Lower heat to medium and add the bell pepper; cook until the bell pepper is tender.
- Add the tomato and the lime juice. Check seasoning and adjust to taste.
- Cook until meat is done and vegetables are tender.
- Serve with tortillas, beans and salsa or guacamole (or both).