Recipe By : Bill Wight
Serving Size : 8
Categories : Mexican *Marinades
For Beef For The Grill
Amount Measure Ingredient -- Preparation Method
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4 pounds [2 kg] tri-tip or skirt steak, sliced 1/4" thick
6 limes, juice of
6 fresh jalapenos
4 tablespoons Mexican oregano, crushed
1 quart [950 ml] beer
Put all the ingredients in a blender jar and blend.
Pour marinade over meat so that all of it is covered. You can do this in a glass bowl or in a 2 gallon Ziploc bag. Let the meat marinate in the refrigerator at least 6 hours, preferably overnight.
Drain meat and grill over hot charcoal with direct heat method for about 5 minutes per side.
Serve with warm flour tortillas and sautéed onions and bell pepper slices.
Top with green taco sauce (tomatillo salsa).
NOTES : I made this marinade for the fajitas we grilled at the second Carlsbad NM national Q-Fest in 1999. The fajitas were a big hit.
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