Chicken Fajitas


 
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 jalapeño, 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.
 
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.
 

 

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