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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).

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