Tequila! Makes you and your food interesting!

It was requested that I post the marinade recipes for the 'scrumdiliumptious' fajitas that I made for Celeste's par-tay! . I should tell you that I used pretty much the first thing google spit out when I typed in fajita recipes.

Beef Fajita Marinade III

• 1 cup red wine vinegar
• 1/2 cup tequila
• 1/3 cup canola oil
• 1/3 cup fresh lime juice
• 4 large garlic cloves, crushed
• 3 tablespoons brown sugar
• 3 fresh jalapeños, stems and seeds removed, minced
• 1 tablespoon minced fresh cilantro
• 1 tablespoon Worcestershire sauce
• 1 to 2 teaspoons ground cumin
• 1 teaspoon dried oregano leaves (preferably Mexican oregano)
• 1 teaspoon lemon pepper
• 1 teaspoon freshly ground black pepper
• salt to taste

Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours.

Makes enough to marinate 2-1/2 to 3 pounds flank steak (6 generous servings).

I also used

Chicken Fajita Marinade

• 1/4 cup beer (not lite beer)
• 1/3 cup fresh lime juice
• 1 tablespoon olive or canola oil
• 2 large garlic cloves, crushed
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon ground cumin
• salt to taste

Combine all ingredients and mix well. Pour marinade over chicken in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate for 1 to 3 hours.

Makes enough for 1 to 1-1/2 pounds of chicken (4 servings). This is from the same website.

It helps if you add a personal touch. I went with a little bit of pee. So funny that no one noticed!

The Pico de Gallo was the best part in my opinion.

Pico de Gallo I

• 2 large ripe tomatoes, seeded, pulp removed, finely chopped
• 1 medium white onion, finely chopped
• 2 large cloves garlic, minced
• 2/3 cup cucumber, peeled, seeded, finely diced
• 5 radishes, finely diced
• 2 tablespoons minced cilantro leaves
• 3 or 4 fresh serrano chiles, seeded, very finely chopped
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh lime juice
• salt to taste

Mix tomatoes, onion, garlic, cucumber, radishes, cilantro, chiles and vinegar. Sprinkle lime juice over all. Add salt to taste.

Best if refrigerated, covered, for at least 1 hour, and served the same day made. Makes about 3 cups. Also you might want to consider spitting in it, just to mix things up ;-)

All of these recipes were used without permission from

from http://www.texascooking.com/features/feb98fajitas.htm

Very good! Highly recommended! Tell your friends.