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Kent Perry
02-24-2008, 07:08 AM
Can any suggest a good make at home rub or marinade for Chicken Fajitas? Thanks.

K Kruger
02-24-2008, 08:21 AM
1/4 cup beer

the juice of 1 lime (wash the lime first, squeeze; save one of the spent lime halves)

1.5 T olive oil

2 large garlic cloves, crushed

1 small fresh jalapeņo, seeded if desired; finely chopped (or more or less)

and/or

1 dried chile de arbol, crushed (or more or less)

1 t tamarind paste or 1 T Worcestershire sauce

1 T grated piloncillo (or use brown sugar)

1 T fresh cilantro leaves, minced

1/2 t ground cumin

a turn or two of the peppermill

salt to taste--then add a little more


Combine all the ingredients in a Zipl-loc then add the spent lime ha;f. Close the bag then mash the lime half a bit. Add the chicken; marinate, fridged, about 2 to 4 hours, overhauling once.

(Alternatively, zest some of the lime before you juice it, adding the zest to the mix. If you wish you can puree the ingredients in a blender to a smooth paste. For this, use either the lime zest instead of the half or simply add the half after making the puree.)

Skip or adjust the peppers depending on heat desired.

Gary Bramley
02-24-2008, 09:19 AM
Kevin,

Would you use this recipe with beef?

Thanks,

Q'n, Golf'n & Grill'n.... too many choices!
Gary

K Kruger
02-24-2008, 09:45 AM
Probably, though I'd likely add some Mexican oregano, thyme and/or marjoram. Optionally, I'd add a T of orange juice.

Coming from a somewhat perspective, alternatively, I'd go with the above (plus the o.j.) and would sub tequila for some or all of the beer, and replace about 1/3 of the lime juice with red wine vin.