Chefshell's Rockin' Mexi-Marinated Meats

Chefshell's Rockin' Mexi-Marinated Meats
(For enchiladas, tacos, burritos)
Submitted by: Michelle Collier-Perez (Chefshell)
Category: Main dish

2 lb. flank steak, chicken (no skin), or pork
1 cup beer or dry white wine
Juice of 1 lemon (or 2 if not very juicy)
Juice of 1 lime (again, 2 if not juicy)
2 tbsp. White wine Worcestershire
1 tbsp. sherry wine vinegar
1-2 tbsp. soy sauce
3 cloves garlic, freshly minced and crushed
2 tsp. ground cumin
2 tsp. Adobo seasoning (or mix lemon pepper, paprika, and salt)
1-2 tsp. cayenne pepper (to taste)
1-2 tsp. chipotle pepper with adobo sauce (minced fine)
2 tsp. mexican oregano or regular oregano (dried)
Salt & pepper to taste.


Put all ingredients in a dish or plastic bag and add meat.

For flank steak, let marinate 4 to 6 hours. Chicken, 2 to 4 hours. Pork, 4 to 6 hours.

Remove and pat dry.

Grill or high heat saute in a pan until a little less than desired doneness (It will be cooked a bit longer in next step, so a little underdone is perfect). Flank steak should be medium rare and no more.

Remove and let sit until slightly cooled.

Heat marinade until boiling and let reduce almost by half.

In a saute pan, cook 1 white onion, finely chopped until trancsluscent, about 4-5 minutes. Add to reduced sauce and cook another 2-3 minutes. Optional: you can add 1/4 cup fresh chopped cilantro at this point.

Shred meat and add to sauce. Cook to incorporate flavors, about 2-3 minutes. Remove from heat and fill tortillas.

For enchiladas, add cheese (cheddar and pepper jack) and roll. Top with red sauce from previous recipe and top that with more cheese.

Bake in a 350-375 degree oven until cheese is melted and lightly browned.

About 10-15 minutes.


Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line