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made some fajitas using skirt steaks and also some chiken breasts.
made the marinade in two ziplocks, one for chicken and the other forn the skirt steaks.
Fajita Marinade
1 cup water
1 tea oregeno
1 tea white pepper
1 tea sea salt
1 tea chili powder
1 tea cummin
1 pinch cloves
4 cloves garlic crushed
1/4 cup red wine vinegar
fresh chopped cilantro
juice from one lemon and one orange
1/2 cup evoo
mix al ingreds except for the oil, while briskly whisking marinade drizzle in the evoo. let set for 30 min. reserve 4 tablespoons of marinade for preparing fajita veggies. in glass dish or zip lock marinade the meat at least one hour.
to the smoker
from the smoker after a couple hours and give a finish on the grill
cut skirt steak in chunks and stack, cut into slices against grain.
i didnt get as many pics of the chicken... but you get the idea.
prepare the fajita veggies, cut up the bell peppers and onion. in a skillet with some evoo saute till cooked.
at this point i put half of veggies in another skillet. added the chicken to one and skirt to the other. add 2 tablespoons of the reserved marinade to each skillet and cooked til heated thru.
serve on warmed softshells with cheese, also served with home made guacomole and a smoked picante. will post them separate
guacomole
smoked picante
plated, thks for cking my pics!!!
made the marinade in two ziplocks, one for chicken and the other forn the skirt steaks.
Fajita Marinade
1 cup water
1 tea oregeno
1 tea white pepper
1 tea sea salt
1 tea chili powder
1 tea cummin
1 pinch cloves
4 cloves garlic crushed
1/4 cup red wine vinegar
fresh chopped cilantro
juice from one lemon and one orange
1/2 cup evoo
mix al ingreds except for the oil, while briskly whisking marinade drizzle in the evoo. let set for 30 min. reserve 4 tablespoons of marinade for preparing fajita veggies. in glass dish or zip lock marinade the meat at least one hour.
to the smoker
from the smoker after a couple hours and give a finish on the grill
cut skirt steak in chunks and stack, cut into slices against grain.
i didnt get as many pics of the chicken... but you get the idea.
prepare the fajita veggies, cut up the bell peppers and onion. in a skillet with some evoo saute till cooked.
at this point i put half of veggies in another skillet. added the chicken to one and skirt to the other. add 2 tablespoons of the reserved marinade to each skillet and cooked til heated thru.
serve on warmed softshells with cheese, also served with home made guacomole and a smoked picante. will post them separate
guacomole
smoked picante
plated, thks for cking my pics!!!
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