eat into thin strips for fajitas; If you ARE barbecuing or
/4 cup of the marinade. Place chicken in large resealable
han you need for this recipe.
Cut chicken into small
To prepare marinade, combine first 10 ingredients
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
Mix all marinade ingredients and pour over the meat (you can put it all in a large zip-lock).
Marinate atleast two hours or overnight.
Grill meat until cooked through.
Slice meat into strips.
Heat the 1/4 cup of olive oil in a saute pan on the stove and begin sauteeing the onions over medium heat.
Cook until soft.
Add the peppers and continue to cook until peppers are soft and onions are beginning to brown and crisp.
Serve on Flour Tortillas, add meat then peppers& onions& any of the optional toppings.
esealable container.
Pour the marinade over the meat and move
roiler.
Remove chicken from marinade; reserve marinade.
Grill over medium
ngredients and mix well. Pour marinade over meat in shallow glass
For marinade, in a large mixing bowl, combine cooking oil, vinegar, garlic, jalapeno pepper, oregano, seasoned salt and cumin.
Pour half of the marinade into another bowl.
Add chicken strips to 1 bowl of marinade.
Add pepper strips and onion to the other bowl.
Cover and marinate both bowls at room temperature for up to 30 minutes or in the refrigerator for 2 to 24 hours.
trips.
To assemble the fajitas, pile a platter high with
bowl, whisk the marinade ingredients together.
Put fish
inch).
Mix all marinade ingredients together (soy sauce through
/3 of the bottled marinade in the chicken bag and
Mojo Marinade: In an immersion blender, add
Remove the membrane from the skirt steak.
In a plastic baggie, mix together the marinade ingredients, placing the skirt steak in the bag.
Refrigerate for 4-6 hours.
Fire up the grill.
Discard the marinade.
Massage the rub into the steak.
Grill over relatively high heat for 3-5 minutes each side for medium rare to medium.
Move to avoid burning, if necessary.
When done, place it on a platter for ten minutes.
Carve in thin slices against the grain.
Place all marinade ingredients except bay leaf in
ingredients in processor. Season marinade with salt and pepper.
Mix Marinade Mix, oil, lime juice and
o coat.
Pour remaining marinade into another large resealable plastic