| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Chicken, Cookbooks, News, Or mags, Mexican |
4 |
Servings |
INGREDIENTS
| 1 |
|
Jalapeno pepper; mined |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
c |
Olive oil |
| 3 |
|
Limes; juice of |
| 1/2 |
|
Onion; minced |
| 1/2 |
bn |
Cilantro; minced |
| 1/2 |
|
Bottle beer; opt. |
| 4 |
ts |
Soy sauce |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/4 |
ts |
Ground cumin |
| 2 |
lb |
Beef skirt steak; or chicken breast |
INSTRUCTIONS
Combine the first 11 ingreds in a blender and process until smooth. Pour
over beef or chicken and marinate at least 4 hours or overnight if
possible.
Drain and cook meat or poultry in favorite fajita style.
Note: Fry or grill must be what is meant by 'favorite fajita style'.
Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993;
Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0-936528-02-8
Recipe by: Mayas Restaurant, Seattle
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 20,
1998
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