Adding citruses to a marinade helps to break down the steak’s fibers and make it more tender. Beer and lime, sounds like a happy hour?
Marinate the fajitas a day ahead, combining all the ingredients below with the meat. An easy option is using ziploc bags to avoid the mess.
I almost forget, today’s secret ingredient:
When the fajitas are almost done (medium rare) add the sliced mushrooms and a 1/4 cup of beer. I used Corona this time, but you can use your favorite beer. Let the mushrooms cook.
And last but not least, add the Poblanos, bell peppers, tomatoes and the rest of the onion.
I don’t like my peppers over cooked, reason why I added them last.
3/4 tsp. sea salt
¾ Cup of Beer
½ Tablespoon of Chile Powder
½ teaspoon of ground cumin
3 Cloves of Garlic (minced)
6 Mushrooms (sliced)
2 Chile Poblanos or Bell Pepper (I used 1 Poblano and 1 Red bell pepper)
2 Lb Fajita (Preferably marinated and sliced)
1/4 Cup Beer of your preference (I used Corona)
2 Cloves of Garlic
Olive Oil (just a tablespoon)
25 Cherry Tomatoes (cut into halves)
Heat a large pan and add a tablespoon of olive oil. Then, add half of an onion and two cloves of garlic (cut into halves). Add the fajitas (already marinated and sliced), and sprinkle the juice of the two limes and fresh pepper to taste. Stir. When the fajitas are almost done (medium rare) add the sliced mushrooms and a 1/4 cup of beer. Let them cook for a few more minutes. Then, add the Poblanos, bell peppers, tomatoes and the rest of the onion.
Serve immediately, sizzling hot, with white rice, warm tortillas and your favorite salsa.