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Old 11-12-2012, 05:45 AM   #11
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Originally Posted by PrincessFiona60 View Post
Since you are jacking a thread from 2003...I don't think anyone will protest too much!

I use sirloin for fajitas.
And besides, everything from post 3 to 7 is jacking... or just plain jacked

Give us this day our daily bacon.
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Old 11-12-2012, 08:08 AM   #12
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Why cider vinegar? Lime juice works so much better. Same with fresh jalepeno.

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Old 11-12-2012, 08:21 AM   #13
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Flat iron steaks make great fajitas!

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Old 11-12-2012, 08:46 AM   #14
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I have a Mexican recipe that I found on the internet for Carne Alhambre which basically is made up of diced bacon, finely diced onion, tender meat, and bell pepper strips -- I use a couple of colors -- that are stir fried together. At the bottom of the page there was a suggestion to marinate the meat for an hour in 2 tablespoons fresh limon/lime juice, and one table of a seasonins sauce -- I have used Maggi sauce which is sold here in Mexico and in some Hispanic stores in the U.S. and Worcestshire sauce when I couldn't find Maggi sauce. Also included in the note is that this is the meat used for fajitas. I don't know about that, but I do know that carne alhambre is wonderful to eat, either in a tortilla or with rice.
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Old 11-12-2012, 01:46 PM   #15
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Ingredients (none are measured)

onion- sliced or diced
Mexican oregano (dried)
Freshly toasted and ground cumin seed
Ancho chili powder
Fresh lime juice
Several cloves of garlic
Fresh cilantro or culantro
Spanish olive oil
Whole fresh serrano chilis, stemmed
Silver tequila

Throw it all in the blender, whiz it up, pour over steak (I really prefer skirt) and let marinate for 1-2 hours. Pat steak dry, S&P and cook via prefered method. Mine is a fast sear, direct method over hardwood charcoal.
Emeralds are real Gems! C. caninus & C. Batesii.
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Old 11-16-2012, 07:06 PM   #16
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Cheers Craig

All I really need is love, but a little chocolate now and then doesn't hurt
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