February 18, 2011

Fajita Marinade

By Betty Crocker

Needs to marinade for 4 or more hours--makes about 1/2 cup.

1/4 c vegatable oil
1/4 c red wine vinegar
1 tsp sugar
1 tsp dried oregano
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
Place in plastic bag or shallow baking dish. Add 1 pound boneless beef, pork or chicken (can use 2-3 pounds if bone-in). Turn to coat with marinade. Seal or cover for at least 4 hours and no longer than 24 hours. Remove meat from marinade and reserve marinade. Cook meat as desired, brushing occasionally with marinade. Remaining marinade can be boiled and made into a sauce. If not boiled, marinade must be discarded.

Serve with sauted onions and peppers, guacamole, sour cream, tomatoes, salsa and tortillas.

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