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Fajitas (Beef or Chicken) a la Mayas Restaurant

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Chicken Mexican


  • 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