Beef Fajita Marinade I

  • 1/3 cup fresh lime juice
  • 1/4 cup tequila
  • 1 teaspoon crushed dried oregano leaves (preferably Mexican oregano)
  • 2 large cloves garlic, crushed
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons ground cumin
  • 1 teaspoon freshly ground black pepper
  1. 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.
  2. Makes enough to marinate 1 to 1-1/2 pounds flank steak.

Note: This marinade contains no oil.

Ready in: 24 Hrs

Recipe editor Patricia Mitchell