Beef or Chicken Fajitas

Submitted by Chef #459270

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 6-10

ingredients

• 2 cups water
• 2 tablespoons lime juice
• 1 tablespoon liquid smoke
• 2 tablespoons brown sugar
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon garlic
• 1 tablespoon chili powder
• 1 dried chipotle chile
• 2 teaspoons ground cumin
• 2 tablespoons cilantro (fresh is great!)
• 2 2 lbs steak or 2 lbs chuck roast
• green pepper, as many as desired
• onion, as many as desired

directions

1. 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).
2. 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.
3. 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.).
4. Serve with warm flour tortillas, sour cream, salsa, cheese, anything your heart desires!
5. I found that fresh pico de gallo works great.
6. Pico De Gallo.
7. 4 fresh tomatoes, diced.
8. 2-3 jalpenos (to suite your taste), diced, remove seeds except for one.
9. 1/2-1 onion, diced.
10. 1-2 T garlic, diced (to suite your taste).
11. 1 T cilantro (preferably fresh).
12. Dash of lime juice.

Reviews

[Outta Here]

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.