A few years ago I participated in one of those email recipe exchange things. You know the ones. For some reason I never get as many new recipes as it tells me I'm going to! But I did get this fajita recipe from Rebekah M. We've been making it ever since! It works great with beef and chicken!
Fajitas
1/4 cup lime juice (lemon would work)
2 Tbs oil
1 tsp salt
4 cloves minced garlic
2 tsp soy sauce
1/2 tsp cayenne pepper (can back this off to 1/4 for a little less bite, but my kids eat it with 1/2)
1/4 tsp black pepper
1/2 tsp liquid smoke (opt, but adds great flavor if cooking on the stove rather than a grill!)
2-3 chicken breasts or steaks (this is about the right amount for one recipe of the marinade)
Sliced onion, sliced red bell pepper, sliced green bell pepper
Mix first 8 ingredients in a zip lock bag. Add steak or chicken (note: if grilling, leave in whole pieces but if cooking in a skillet on the stove, consider slicing into strips before you marinate for more intense flavor!). Refrigerate at least 2 hours--8-10 hours is best for allowing the marinade to really tenderize the meat. Remove meat from marinade, but do not throw bag away yet! Grill or stir-fry meat in skillet. Set meat aside and put a couple tablespoons of the reserve marinade into a skillet. Add all the sliced vegetables and cook down a bit to soften. Slice meat while they are cooking if you haven't already. Add meat back to skillet. Serve with tortillas and your favorite fixin's! For a fun presentation, throw a little water in your skillet just before taking it to the table for that restaurant style sizzle!
Notes: You can substitute lemon juice for the lime if you don't have it. The goal is something citrus to help tenderize and give it a little punch! It will change the flavor slightly but I think you'll still have great results!
1/4 cup lime juice (lemon would work)
2 Tbs oil
1 tsp salt
4 cloves minced garlic
2 tsp soy sauce
1/2 tsp cayenne pepper (can back this off to 1/4 for a little less bite, but my kids eat it with 1/2)
1/4 tsp black pepper
1/2 tsp liquid smoke (opt, but adds great flavor if cooking on the stove rather than a grill!)
2-3 chicken breasts or steaks (this is about the right amount for one recipe of the marinade)
Sliced onion, sliced red bell pepper, sliced green bell pepper
Mix first 8 ingredients in a zip lock bag. Add steak or chicken (note: if grilling, leave in whole pieces but if cooking in a skillet on the stove, consider slicing into strips before you marinate for more intense flavor!). Refrigerate at least 2 hours--8-10 hours is best for allowing the marinade to really tenderize the meat. Remove meat from marinade, but do not throw bag away yet! Grill or stir-fry meat in skillet. Set meat aside and put a couple tablespoons of the reserve marinade into a skillet. Add all the sliced vegetables and cook down a bit to soften. Slice meat while they are cooking if you haven't already. Add meat back to skillet. Serve with tortillas and your favorite fixin's! For a fun presentation, throw a little water in your skillet just before taking it to the table for that restaurant style sizzle!
Notes: You can substitute lemon juice for the lime if you don't have it. The goal is something citrus to help tenderize and give it a little punch! It will change the flavor slightly but I think you'll still have great results!
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