Basic fajitas (and then some)
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Basic fajitas (and then some)
  Fajitas    Meat    Basics  
Last updated 6/12/2012 1:07:18 AM. Recipe ID 33228. Report a problem with this recipe.
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      Title: Basic fajitas (and then some)
 Categories: Meat
      Yield: 8 Servings
      2 lb Skirt steak
      1 lb Chicken breasts; boneless
      1 lb Shrimp

      6    Limes; cut in half, squeeze
           -out juice; throw everything
           -(limes) in bowl
      4    Yellow onions; chopped
      4    Cloves garlic; smashed
      4 lg Jalapenos -or-
      8    Serranos; seeded and chopped
      1 lg Bunch of fresh cilantro;
           -coarsely chopped
      2 tb Salt
    1/4 c  Dark rum
      2    Bottles Dos Equis beer
           -(brown bottle not green)
  douglas allen thompson 
  Take the chicken and steak and slightly freeze them so that cutting
  the meat into thin 1/2" strips is easier. Trim off any fat or chicken
  In a large glass bowl or casserole make the marinade (mix all
  ingredients). Put the meat in this and cover with plastic wrap. Allow
  to sit in the fridge overnight or make this early in the morning for
  the evening meal.
  Remove meat from marinade prior to grilling. Discard the marinade and
  Do Not Re-use. Once meat has drained place the beef on the hot grill
  first, laying the strips perpendicular to the grill rods,spokes,etc.
  otherwise the meat falls into the fire. After you get the beef on add
  the chicken the same way. The meat will cook quickly and you only
  need to flip it once.As the beef and chicken cook add the shrimp. The
  shrimp may cook so fast that you don't have to turn it.
  When the shrimp curls up and goes pink it's done.Remove all the meat
  from the grill and serve with grilled onions and green pepper
  slices.(These can be made ahead of time and kept warm.) Serve meat
  and grilled vegetables with large flour tortillas that have been
  heated up. Top with sour cream,salsa,or, if you wish, Melinda's.
  One suggestion: This works best if one person works the grill and
  starts to turn meat while someone else is adding the meat to the
  grill.  Everything cooks fast and this is something that you don't
  want to overcook.
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe

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Recipe ID 33228 (Apr 03, 2005)

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