Fajitas

This is my mother's recipe and is the best fajita marinade, hands down. I don't even try others anymore. I've used this for steak and chicken. We've grilled, broiled, and even baked the meat, depending on circumstances. The flavor is wonderful either way. Serve with tortillas, sauteed/grilled peppers and onions, cheese, and salsa. I usually serve pinto or black beans with this, cooked in the crockpot. As with most marinades, you can mix up the marinade, dump it in a ziploc bag with the meat, and freeze until the night before you want to use it! 

• 1/2 c. olive oil
• 1/3 c. lime juice
• 1/4 c. red wine vinegar
• 1/3 c. finely chopped onion
• 3 cloves minced garlic
• 1 t. sugar
• 1/2 t. salt
• 1 t. oregano (dried, whole--not powdered)
• 1/2 t. pepper
• 1/4 t. cumin (ground)
• 2 pounds steak or chicken

Pound steak to tenderize. Mix all ingredients in large ziploc bag, turning to coat meat. Marinate 8 hours or overnight.

Grill (or bake) meat and serve with tortillas and preferred toppings.

Serves 6-8