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Full Online Book HomeLearning KitchenMexican And Hispanic - Chefshell's Fajitas
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Mexican And Hispanic - Chefshell's Fajitas Post by :sidneyo Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1951

Click below to download : Mexican And Hispanic - Chefshell's Fajitas (Format : PDF)

Mexican And Hispanic - Chefshell's Fajitas

2 lbs. boneless skninless chicken breat or flank steak
1 Lite beer (Don't worry the alcohol cooks out completely) Use chicken broth otherwise
Juice of 1 lime and 1 lemon (each)
2 tbsp. sherry vinegar
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1/2 tsp. Mexican oregano (regular will work too)
1/2 tsp. Adobo seasoning or paprika
Salt & Cayenne pepper to taste
1 tsp. ground cumin
1 clove garlic, minced finely
1 tbsp. olive oil


Make marinade and let meat sit in it for at least 2 hours up to 4 hours for chicken or 6 hours for beef. Slice thinly into strips 1 large white onion, 1 green bell pepper, 1 red bell pepper. Set aside.

Take meat out and pat dry. Reserve marinade for use. Cook meat on grill or grill pan or saute in pan over high heat to sear. Reduce heat to medium high until meat is done. Set aside.

Cook veggie strips in a tbsp. oil over medium heat until onion is no longer translucent.
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Mexican And Hispanic - Chicken Fajitas Mexican And Hispanic - Chicken Fajitas

Mexican And Hispanic - Chicken Fajitas
1 1/2 to 2 lb. boneless skinless chicken breasts 1/4 cup fresh lime juice 1/4 cup tequila 1/4 cup olive oil 2 cloves garlic, minced 1 tsp. salt 1/2 tsp. pepper Combine lime juice, tequila, olive oil, garlic, salt and pepper. Mix well. Add chicken pieces and marinate in the refrigerator for 4 to 6 hours. Grill for 8 to 10 minutes on each side. Slice in 1/2 inch strips. Serve in warm flour tortillas with desired condiments. Condiments: Sautéed onion rings Sautéed green pepper rings Chopped tomatoes Chopped lettuce Sour cream Shredded cheese Guacamole Sliced avocado Salsa Note:
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1 pound beef (Flank Steak or Sirloin) 3/4 cup soy sauce 1-1/2 tablespoons honey 1 tablespoon Worcestershire sauce 1/2 teaspoon garlic 3/8 teaspoon ginger Juice of 2 limes Mix all ingredients together, except meat. Mix well. Place in plastic bag. Add meat and marinate for 8 hours (or overnight) before grilling.
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