I'm pretty sure that I got this recipe from this group many, many
years ago.. I have no attribution. Thank you to the person that
provided it. The marinade is really, really good.
Fajita Marinade

1/3 cup fresh lime juice
1/4 cup Tequila
1 teaspoon crushed dried oregano leaves
2 large cloves garlic -- crushed
1 teaspoon finely chopped fresh cilantro/coriander
2 teaspoons ground cumin
1 teaspoon fresh ground black pepper

Combine all ingredients and mix well. Pour marinade over meat in
shallow
glass, plastic or other non-reactive container Refrigerate overnight
or up
to 24 hours. Makes enough to marinate 1 to 1-1/2 pounds flank (skirt)
steak.
Janet US

On 8/11/2014 2:06 PM, Janet Bostwick wrote:
> I'm pretty sure that I got this recipe from this group many, many
> years ago.. I have no attribution. Thank you to the person that
> provided it. The marinade is really, really good.
> Fajita Marinade
>
> 1/3 cup fresh lime juice
> 1/4 cup Tequila
> 1 teaspoon crushed dried oregano leaves
> 2 large cloves garlic -- crushed
> 1 teaspoon finely chopped fresh cilantro/coriander
> 2 teaspoons ground cumin
> 1 teaspoon fresh ground black pepper
>
> Combine all ingredients and mix well. Pour marinade over meat in
> shallow
> glass, plastic or other non-reactive container Refrigerate overnight
> or up
> to 24 hours. Makes enough to marinate 1 to 1-1/2 pounds flank (skirt)
> steak.
> Janet US
>


I make this. It is also awesome on flank steak and chicken breasts

--
From somewhere very deep in the heart of Texas

On Mon, 11 Aug 2014 18:06:58 -0500, Janet Wilder >
wrote:

>On 8/11/2014 2:06 PM, Janet Bostwick wrote:
>> I'm pretty sure that I got this recipe from this group many, many
>> years ago.. I have no attribution. Thank you to the person that
>> provided it. The marinade is really, really good.
>> Fajita Marinade
>>
>> 1/3 cup fresh lime juice
>> 1/4 cup Tequila
>> 1 teaspoon crushed dried oregano leaves
>> 2 large cloves garlic -- crushed
>> 1 teaspoon finely chopped fresh cilantro/coriander
>> 2 teaspoons ground cumin
>> 1 teaspoon fresh ground black pepper
>>
>> Combine all ingredients and mix well. Pour marinade over meat in
>> shallow
>> glass, plastic or other non-reactive container Refrigerate overnight
>> or up
>> to 24 hours. Makes enough to marinate 1 to 1-1/2 pounds flank (skirt)
>> steak.
>> Janet US
>>
>
>
>I make this. It is also awesome on flank steak and chicken breasts

I've been meaning to try it on chicken. When you say chicken breasts,
are you marinating the whole breast or do you slice it?
Janet US

On 8/11/2014 8:53 PM, Janet Bostwick wrote:
> On Mon, 11 Aug 2014 18:06:58 -0500, Janet Wilder >
> wrote:
>
>> On 8/11/2014 2:06 PM, Janet Bostwick wrote:
>>> I'm pretty sure that I got this recipe from this group many, many
>>> years ago.. I have no attribution. Thank you to the person that
>>> provided it. The marinade is really, really good.
>>> Fajita Marinade
>>>
>>> 1/3 cup fresh lime juice
>>> 1/4 cup Tequila
>>> 1 teaspoon crushed dried oregano leaves
>>> 2 large cloves garlic -- crushed
>>> 1 teaspoon finely chopped fresh cilantro/coriander
>>> 2 teaspoons ground cumin
>>> 1 teaspoon fresh ground black pepper
>>>
>>> Combine all ingredients and mix well. Pour marinade over meat in
>>> shallow
>>> glass, plastic or other non-reactive container Refrigerate overnight
>>> or up
>>> to 24 hours. Makes enough to marinate 1 to 1-1/2 pounds flank (skirt)
>>> steak.
>>> Janet US
>>>
>>
>>
>> I make this. It is also awesome on flank steak and chicken breasts
>
> I've been meaning to try it on chicken. When you say chicken breasts,
> are you marinating the whole breast or do you slice it?
> Janet US
>


Whole breast then I grill it.

--
From somewhere very deep in the heart of Texas