Recipe: Fajita Marinade
For 1 Persons
Category: Mexican/, Tex-, Mex
4 c Light soy sauce (the dark,
-imported chinese kind is
-too strong)
1 c Packed brown sugar
1 ts Each: garlic and onion
-powder
8 tb ( 1/2 cup) fresh lemon juice
4 ts Ground ginger
1 Skirt steak (about 3/4-inch
-thick) for each of 3 guests
-(4- to 6-ounce portions)
Warm flour tortillas
Prepared pico de gallo or
-picante sauce
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
sealed jar overnight. Reserve about 1 cup. Pour remainder over beef and
marinate, covered, 2 hours or overnight in refrigerator. Remove beef from
marinade and grill over very hot coals for a short time; it should take
only about 10 minutes per steak if meat is 3/4-inch thick or less. Brush
meat with reserved marinade two or three times while cooking. Chop meat
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
Chronicles, the best recipes of 30 years of the Houston Chronicle Food
section compiled by Food editor Ann Criswell.
Notes: As a food safety precaution, do not reuse liquid in which meat has
been marinated. The secret to tender fajitas is a hot fire and short
cooking time. Meat should be no more than 3/4-inch thick. Flank steak,
boneless sirloin, tenderized round steak, or boneless chicken breasts or
chunks may be substituted for skirt steak. Houston Chronicle, May, 1997
By Lou Parris
Recipe by: Food Chronicles (Houston Chronicle) Posted to MC-Recipe Digest
V1 #620 by Lou Parris
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