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Fajitas (beef Or Chicken) A La Mayas Restaurant

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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

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