posted by Chefshell 03-05-99 3:49 PM
Chefshells Fajitas
2 lbs. boneless skninless chicken breat or flank steak
1 Lite beer (Don't worry the alcohol cooks out completely) Use chicken broth otherwise
Juice of 1 lime and 1 lemon (each)
2 tbsp. sherry vinegar
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1/2 tsp. Mexican oregano (regular will work too)
1/2 tsp. Adobo seasoning or paprika
Salt & Cayenne pepper to taste
1 tsp. ground cumin
1 clove garlic, minced finely
1 tbsp. olive oil
Make marinade and let meat sit in it for at least 2 hours up to 4 hours for chicken or 6 hours for beef. Slice thinly into
strips 1 large white onion, 1 green bell pepper, 1 red bell pepper. Set aside.
Take meat out and pat dry. Reserve marinade for use. Cook meat on grill or grill pan or saute in pan over high heat to sear. Reduce heat to medium high until meat is done. Set aside.
Cook veggie strips in a tbsp. oil over medium heat until onion is no longer translucent.
Shred meat into pieces. Place marinade in a pan and bring to a boil. Reduce heat and let simmer till reduced to half. Add
meat and veggies to pan with sauce.