Found this recipe about 3 months ago and it has perfected my fajitas as that is one thing I always seemed to have problems with. I was never able to get them to taste like the ones I eat in Mexican restaurants, but this is about spot on as it gets
This is for 1 lb skirt steak, or 3 regular sized chicken breast.
Marinade:
1/2 of lime, fresh squeezed
t minced garlic
t cumin
t chili powder
t pepper
t meat tenderizer
1/4 C vegetable oil
1/4 C soy sauce
1/4 C beer
1/4 C chopped fresh cilantro
Now on both meats, I use this little beauty http://tinyurl.com/yjh4vr5
Couldn't live w/out that now, lol. With the skirt I trim off all the white skin and fat that I can and go to work on the meat with the tenderizer making sure not to go overboard.
In doing the chicken you want the meat to be flattened out to where it's all about the same size so it cooks evenly in the same time. Using the tenderizer does that in one step.
Once you have your marinade mixed up, and meat ready, drop both in a Ziploc bag and let it sit in the fridge for 24 hours.
Remove and either grill outside or inside. When I grill it outside I get the grill very hot and sear the meat off for about 1-2 minutes per side. I do about the same on an inside grill. The key is to not grill the meat do death. The chicken is done about 6-7 per side.
Let both meats rest for at least 10 minutes before slicing into it. The steak you want to cut on the bias, or you can even chop it up for a more authentic fajita taco.
Serve w/ all your favorite fixings and you are set. Trust me, you can't go wrong with this recipe
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