Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenOutdoor_cooking - Beef - Fajitas
Famous Authors (View All Authors)
Outdoor_cooking - Beef -  Fajitas Post by :ab_zoli Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1907

Click below to download : Outdoor_cooking - Beef - Fajitas (Format : PDF)

Outdoor_cooking - Beef - Fajitas

1/2 cup good olive oil
1/4 cup red wine vinegar
1/3 cup fresh lime juice
1/3 cup finely chopped red onion
1/2 teaspoon sugar
1 teaspoon oregano
1/2 teaspoon salt
1 teaspoon lemon-pepper seasoning
1/2 teaspoon ground cumin
3 cloves garlic -- minced
1/2 cup fresh cilantro -- minced
Meat of choice........2 lbs. boneless chicken breast, skirt steak, or flank steak.


Place meat choice in a glass pan. Top with all marinade ingredients. Cover with plastic wrap and chill at least 1 - 2 hours.

Cook meat on the grill to desired doneness. This can also be perfectly done on a cast iron grill pan on the stove top, also. After meat is cooked allow to stand 10 minutes. Cut into thin strips.

In a non-stick skillet place 1 cup of the marinade. Bring to a rolling boil and reduce down to evaporate the vinegar and leave just the oil in the pan. To this hot pan add 1 large onion sliced and a combination of red and green and yellow bell pepper strips. Stir fry until they begin to caramelize.(You may need to add a little more olive oil....you judge) Add the meat strips and stir until heated through and give it an extra squeeze of lime juice and a good sprinkling of chopped cilantro.

Assemble fajitas on flour tortillas, top with guacamole, fresh salsa and shredded lettuce and sharp cheese and sour cream!

Source: "The Kitchen Link, Inc"
If you like this book please share to your friends :
NEXT BOOKS

Outdoor_cooking - Festive Kabobs Outdoor_cooking - Festive Kabobs

Outdoor_cooking - Festive Kabobs
1 cup catsup 1 tsp. salt 2 tbsp. A-1 steak sauce 2 tbsp. Worcestershire sauce 2 tbsp. sugar 2 tbsp. cider vinegar 2 tbsp. oil 1/4 cup water Liquid smoke (optional) Bring to a boil. Pour over your choice of steak that has been cut into cubes. Let stand in refrigerator a couple of hours overnight. Alternate on skewer with your favorite vegetables. Cook over medium coals, basting with leftover marinade.
PREVIOUS BOOKS

Outdoor_cooking - Easy London Broil Outdoor_cooking - Easy London Broil

Outdoor_cooking - Easy London Broil
2 1/2 lbs. top round 1 (12 oz.) bottle of Lawry's Teriyaki Marinade Pierce meat and marinate in a zip lock bag overnight. Grill at a medium high temperature for 15 minutes on each side. Baste with marinade while grilling. Slice very thinly.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT