Beermarinadeforfajitas Recipes

Steps:

• For the marinade: In a medium bowl, combine the garlic, oil, lime juice and zest, orange juice and zest, cilantro, Worcestershire, jalapeno, coriander, cumin, oregano and salt and pepper to taste.
• For the fajitas: Place the steak in a large resealable plastic bag and pour half of the marinade over. Seal the bag, pressing out as much air as possible, then massage to distribute the marinade. Lay the bag flat and refrigerate for 4 hours, flipping it occasionally.
• Place the mushrooms, onions and peppers in another resealable plastic bag and pour in the remaining marinade. Seal the bag, pressing out any excess air and massage to distribute the marinade. Refrigerate for 4 hours, flipping it occasionally.
• Twenty minutes before cooking, bring the steak to room temperature. Wipe it clean from the marinade and pat it dry. Heat a grill pan or griddle over medium-high heat and spray generously with cooking spray. Cook the steak, 3 to 4 minutes on each side for medium doneness. Transfer to a cutting board, cover loosely with aluminum foil and allow the meat to rest for 10 minutes. Slice the steak across the grain into thin slices and place on a serving platter.
• Meanwhile, drain the marinade from the vegetables. Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the vegetables and let them cook undisturbed for 1 to 2 minutes. Stir and continue cooking, stirring occasionally, until they are softened and have some browned spots, 5 to 6 minutes. Remove to a serving bowl and keep warm until ready to use.
• For serving: Serve the beef and vegetables along with all the accompaniments in separate dishes so that people can assemble their own fajitas.
• In a large bowl, combine the pineapple, watermelon, cilantro, cucumber, mango, papaya, red pepper, lime juice, chili powder, jalapeno, onion and 1/2 teaspoon salt. Stir to mix together and let sit for at least 10 minutes so the flavors blend. Serve with tortilla chips or tacos.
• In a bowl combine the avocados, red onion, jalapeno, cilantro, Cotija, lime juice, chili powder and 1 teaspoon salt. Mix well while mashing up the avocados slightly. Serve immediately with tortilla chips.
• In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve.
• Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.

Steps:

• Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
• To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.

Steps:

• In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
• Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

Steps:

• Combine beer, lime juice, cumin, chili powder, and cilantro.
• Add steak to the marinade, turning to coat.
• Cover and chill for at least 1 hour.
• Heat oil in a medium skillet.
• Add bell peppers and onion.
• Cook, stirring occasionaly until tender.
• Preheat grill.
• Remove steak from marinade and grill until med-rare to medium.
• Let rest for 5 to 10 minutes.
• Cut steak into thin strips across the grain.
• Serve with tortillas, onions and peppers, salsa, sour cream and guacamole.

Steps:

• Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
• Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
• Serve cooked beef with tortillas, salsa and Mexican cheese blend.

Steps:

• Combine all the ingredients in a large bowl.
• The beer will loose some of its foam but that's OK.
• Pour the marinade over your choice of meat in a shallow glass dish or heavy resealable plastic bag.
• Cover dish or seal bag and refrigerate for up to 6 hours while marinating.
• This recipe can be doubled or tripled.

Steps:

• Rinse steaks with cold water and pat dry with paper towels. Season both sides of steaks with 1 packet of fajita seasoning. Slice into strips; set aside. Add vegetables to a 5-quart slow cooker. Toss with remaining packet of fajita seasoning. Add steak strips on top of vegetables. Pour in beer. Cover and cook on low setting for 8 to 10 hours.
• Serve hot with peppers, warm tortillas, refried beans, and shredded cheese, if desired.

Steps:

• Mix marinade ingredients together in a bowl.
• Marinate the beef or chicken in a large plastic baggie for 4-6 hours.

Steps:

• Combine all ingredients in food processor and whir until it's well mixed (or you can just mix all the ingredients together - it's up to you).
• Marinate fajita strips for at least 30 minutes, preferably overnight (I usually do this in a Ziplock bag).
• This is a really versatile recipe, and you can easily add or subtract amounts of the ingredients to suit your tastes - experiment and enjoy! We've used this marinade on chicken, beef, and buffalo.
• Note: make sure to use beer in this recipe that you like, otherwise you might end up with a marinade you don't like the taste of. :)

Steps:

• Combine limeade, tequila, Sprite and Grand Marinier in a 2 cup measure. Mix. Fill 3 tall glasses with ice. Divide the limeade mixture among the three glasses. Serve with uncapped Coronitas. Add beer periodically to your glass as you enjoy.

Steps:

• Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.
• Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove steak from marinade and pour marinade into a small bowl.
• Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C).
• Cut steak in half lengthwise and cut across the grain into thin slices.
• Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.
• Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.

Steps:

• Mix altogether and marinate vegetables for 4 hours minimum.