Fajita Marinade
1/4 cup vegetable (or olive) oil
1/4 red wine vinegar
1 tsp sugar
1 tsp dried oregano leaves
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
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Mix all ingredients in shallow glass dish and add 1-2 lbs boneless chicken cut into strips (beef or pork will work also but I like the chicken the best). Cover and refrigerate 6-24 hours. Cook chicken and add onions and peppers halfway through cooking.
5 comments:
mmm - I'll have to make that this week! Thanks! :)
that looks really good! I was thinking of mexican for wed but have so many recipes now in mind that maybe we'll be "mexican" 3 times this week (hee hee) - I suppose if I do that I should educate everyone on what Cinco de Mayo really is? - thanks for the recipe/marinade!
Jen - I made this tonight...oh my is it delicious! I made Spanish rice to go along with it and Ron had 3 and the last few bites of my second! I opened the bag after marinading it and it smelled sooooo good - so good you just wanted to lick the bag (but didn't since it was raw). haha
I used a round roast we got from Pam's cow....delicious! Definitely be making that again sometime!
Thanks for the recipe! mmmmm! :)
Thanks, Joni! Glad you liked it. How did you make the Spanish rice?
Lipton sides Spanish Rice......I cheated. :)
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