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1995-09-28
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From: Steve Zinski <szinski@prairienet.org>
Newsgroups: rec.food.recipes
Subject: D.L.Jardine's Fajitas Marinade
Date: 18 Mar 1995 10:51:28 -0700
Organization: prairienet.org
Message-ID: <Pine.3.89.9503180945.A27696-0100000@firefly.prairienet.org>
I picked up a bottle of D. L. Jardine's Fajitas Marinade at a specialty
foods shop and fell in love with it after making making fajitas with
it. I loved it so much that I set out to duplicate the recipe. I was
successful. Here is my recipe.
STEVE'S ULTIMATE FAJITAS
1/2 cup Worcestershire sauce
1/4 cup Soy sauce
1/4 cup water
1 Tbsp vinegar (cider)
1/2 fresh lime (juice)
1/2 tsp black pepper (ground)
1/2 tsp garlic powder
1/2 tsp cumino (cumin)
1/2 tsp dried oregano flakes
Mix all the ingredients in a sauce pan and simmer for 15 minutes. Let cool
and place in the refrigerator until you plan to use. To use, pour marinade
over chicken and/or steak and let stand six hours or overnight in the
refrigerator. Grill meat until tender and juicy. Slice meat into 1/8" to
1/4" slices. In a skillet, fry sliced onions and green peppers in a small
amount of oil until tender. Mix vegetables with meat and serve on soft flour
tortilla shells. You can also boil (or steam) 1/2 lb. of shrimp and toss in
with the mixture. Do not marinade the shrimp or cook it on the grill... the
marinade will overpower the delicate flavor of the shrimp. Cooking small
shrimp on the grill is difficult and usually results in overcooked, chewy
shrimp. You'll also want to make some fresh salsa, guacamole, pico de gallo,
and refried beans to put on top of your fajita. A fresh roasted serrano
or jalapeno chile pepper is a good topping also! A margarita or two
wouldn't hurt either!
Steven C. Zinski - N9VAH == szinski@prairienet.org
Champaign, Illinois, USA == N9VAH@N9LNQ.#ECIL.IL.USA.NA