Title: Fajitas (Beef or Chicken) a la Mayas Restaurant
Categories: Chicken, Cookbooks, News, Or mags, Mexican
Yield: 4 Servings

1 Jalapeno pepper; mined
2 Cloves garlic; minced
1/2 c Olive oil
3 Limes; juice of
1/2 Onion; minced
1/2 bn Cilantro; minced
1/2 Bottle beer; opt.
4 ts Soy sauce
1/2 ts Salt
1/2 ts Black pepper
1/4 ts Ground cumin
2 lb Beef skirt steak; or chicken
-breast

Combine the first 11 ingreds in a blender and process until smooth. Pour
over beef or chicken and marinate at least 4 hours or overnight if
possible.

Drain and cook meat or poultry in favorite fajita style.

Note: Fry or grill must be what is meant by 'favorite fajita style'.

Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993;
Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0-936528-02-8

Recipe by: Mayas Restaurant, Seattle

Posted to recipelu-digest by Badams on Feb 20,
1998