Beef Fajita Marinade II

  • 12 ounces beer (not lite beer)
  • 1 cup canola or olive oil
  • 1 small white onion, sliced
  • 1/4 cup fresh lime juice
  • 4 large garlic cloves, crushed
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 3 dried chiles de arbol, seeds and stems removed, crushed
  • 1 teaspoon freshly ground black pepper
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 3 pounds flank steak (6 generous servings).

Recipe editor

Note: May be used with the Fajitas recipe.
Kitchen tools you'll need: Basters & Marinaders
Cast Iron Fajita Set Lodge Cast Iron Fajita Set
Marinade Recipes
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