| previous | next |
Title: Basic Fajitas (and then some)
Categories: Chile
Yield: 12 Servings
| 2 lbs of skirt steak | ||
| 1 | lb | Of chicken breasts,boneless |
| 1 | lb | Of shrimp |
Take the chicken and steak and slightly freeze them so that cutting the meat into thin 1/2" strips is easier.Trim off any fat or chicken skin.
In a large glass bowl or casserole make this marinade: 6 limes,cut in half,squeeze out juice,throw everything (limes) in bowl 4 yellow onions,chopped 4 cloves of garlic,smashed 4 large jalapenos or 8 serranos,seeded and chopped 1 large bunch of fresh cilantro,coarsely chopped 2 tablespoons of salt 1/4 cup of dark rum 2 bottles of Dos Equis beer (brown bottle not green)
Put the meat in this and cover with plastic wrap. Allow to sit in the fridge overnight or make this early in the morning for the evening meal.
Remove meat from marinade prior to grilling. Discard the marinade and Do Not Re-use. Once meat has drained place the beef on the hot grill first, laying the strips perpendicular to the grill rods,spokes,etc. otherwise the meat falls into the fire. After you get the beef on add the chicken the same way. The meat will cook quickly and you only need to flip it once.As the beef and chicken cook add the shrimp. The shrimp may cook so fast that you don't have to turn it.
When the shrimp curls up and goes pink it's done.Remove all the meat from the grill and serve with grilled onions and green pepper slices.(These can be made ahead of time and kept warm.) Serve meat and grilled vegetables with large flour tortillas that have been heated up. Top with sour cream,salsa,or, if you wish, Melinda's.
One suggestion: This works best if one person works the grill and starts to turn meat while someone else is adding the meat to the grill. Everything cooks fast and this is something that you don't want to overcook.
douglas allen thompson previous next