Tex Mex Beef
Ingredients:2 lbs meat of your choice (steak, chicken breast, pork chops, etc.), cut into strips
1/4 c vegetable oil
1/4 c vinegar
4 cloves garlic
1 fresh jalapeno pepper, seeded and chopped
2 tbsp fresh oregano (or 2 tsp dried)
2 tsp seasoned salt
1 tsp ground cumin
Mexican fajita fixings:
Grated Cheddar or Monterey Jack cheese (or a blend of both)
Directions:Mix all marinade ingredients together and pour over meat. Marinate meat 2 to 24 hours in refrigerator.
When ready to fix fajitas, drain marinade from meat. Grill meat over medium coals to your desired doneness. If doing chicken or pork, make sure they are thoroughly cooked.
To serve, spread a flour tortilla on a plate, top with grilled meat and the Mexican fixings.
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