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  1. Exported from MasterCook

  2. Fajita Marinade

  3. Recipe By : Food Chronicles (Houston Chronicle)

  4. 1 Preparation Time :

  5. Categories : Mexican/Tex-Mex

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 4 cups light soy sauce

  8. -- kind is too strong)

  9. 1 cup packed brown sugar

  10. 1 teaspoon each: garlic and onion powder

  11. 8 tablespoons ( 1/2 cup) fresh lemon juice

  12. 4 teaspoons ground ginger

  13. 1 skirt steak (about 3/4-inch thick) for 3 guests

  14. 4- to 6-ounce

  15. -- portions)

  16. warm flour tortillas

  17. prepared pico de gallo or picante sauce

  18. Combine soy sauce, brown sugar, garlic and onion powders, lemon juice and ginger in jar; shake to mix well and dissolve sugar. Let marinade stand in

  19. sealed jar overnight. Reserve about 1 cup. Pour remainder over beef and marinate, covered, 2 hours or overnight in refrigerator. Remove beef from

  20. marinade and grill over very hot coals for a short time; it should take

  21. 10 minutes per steak if meat is 3/4-inch thick or less. Brush

  22. meat with reserved marinade two or three times while cooking. Chop meat

  23. with a cleaver into bite-size pieces. Fold into warm flour tortillas and serve with pico de gallo. Makes about 1 quart marinade. FromThe Food

  24. Chronicles, the best recipes of 30 years of the Houston Chronicle Food

  25. section compiled by Food editor Ann Criswell.

  26. Notes: As a food safety precaution, do not reuse liquid in which meat has

  27. been marinated. The secret to tender fajitas is a hot fire and short

  28. cooking time. Meat should be no more than 3/4-inch thick. Flank steak,

  29. boneless sirloin, tenderized round steak, or boneless chicken breasts or chunks may be substituted for skirt steak. Houston Chronicle, May, 1997

  30. 13, 1997 - - - - - - - - - - - - - - - - - -

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