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.
Title: Basic fajitas (and then some)
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;
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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