Lupe Tortilla Chicken Fajita Marinade Recipes

LUPE TORTILLAS FAJITAS GRANDIOSO - COPYCAT RECIPE

Steps:

• Make the marinade by combining the garlic, vegetable oil, mayonnaise, lime juice, cumin, adobo, and salt in a large glass or Pyrex bowl.
• Cut the steak into 5-6 inch sections, or whatever will fit in your skillet. Use a meat tenderizer such as this one to tenderize the meat.
• Place steak in marinade and make sure the marinade covers the meat as thoroughly as possible. Marinade for a minimum of 2 hours; I usually let it sit in the marinade, in the refrigerator, overnight.
• Heat your cast-iron skillet over medium-high heat. When it's hot, place the skirt steak pieces on the skillet and cook until medium-rare, about 10 minutes on each side. The meat should start to develop a slight "crust" on the outside.
• Remove meat, slice against the grain into strips, and (optionally) return to pan to finish cooking.
• At this point, add the green onions (full length or cut in half; not chopped) as well and let them cook in the grease from the meat. Add more vegetable oil if needed.
• Serve on warm flour tortillas with Mexican rice, salsa, cheese, sour cream, lettuce, diced tomatoes, etc.

EASY CHICKEN FAJITA MARINADE

Steps:

• Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken strips from marinade; discard used marinade.
• Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.