Ingredients of a Woman

   
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?

   
Well, these fajitas are easy to make. Once marinated, it’ll take you less than an hour to have them ready on your plate. Besides tenderizing, the beer and lime, add a rich flavor.

   
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.

   
No time to marinate? You can cheat and buy the fajita already marinated, but it tastes better if you do it yourself.

Here are the ingredients:

   
Just a tablespoon of Olive Oil.

   
I almost forget, today’s secret ingredient:

   
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.

Why more lime and pepper? Trust me, they will add a richer flavor.

   
Slice the peppers, mushrooms and the rest of the onion.

   
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.

   
There is something about Cherry tomatoes, not only their tangy and sweet taste but the way they look, that makes me want to use them in a lot of recipes.

   
Smoking fajitas!

   
The juices are going to consume, but your fajitas don’t have to get dry. This picture is not very clear, but I hope you get the idea. Now we are ready to dig in!

   
Serve immediately, sizzling hot, with white rice, warm tortillas and your favorite salsa.

   
Enjoy,
Alba

   
For Marinade
3/4 tsp. sea salt
¾ Cup of Beer
2 Limes
½ Tablespoon of Chile Powder
Fresh Pepper
½ teaspoon of ground cumin
3 Cloves of Garlic (minced)

   
Ingredients
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 Limes
Pepper
1 Onion
2 Cloves of Garlic
Olive Oil (just a tablespoon)
25 Cherry Tomatoes (cut into halves)
Salt
Cilantro (optional)

   
Preparation
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.

Buen provecho!

Written by Alba Olaya

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