| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Chicken, Cookbooks, Mexican, News, Or mags | 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 | Cilantro, minced | |
| 1/2 | Bottle beer, opt. | |
| 4 | t | Soy sauce |
| 1/2 | t | Salt |
| 1/2 | t | Black pepper |
| 1/4 | t | 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
A Message from our Provider:
“Jesus: he understands”