We love fajitas here at the ranch - They're relatively easy, quick, certainly tasty and fun to eat. It took us a few years to work out a marinade that works pretty darn well on just about anything you might want to stuff into a soft flour tortilla, but we haven't had to make any adjustments to this for a couple years, now, so it must be about right! It works great on beef, pork, poultry, fish or shrimp, and even some vegetables.
Oh, man - A big ol' platefull of chicana is one of the greatest southwestern comfort dishes there is. Chicana is to beef what carne adovada is to pork, lovely marinated beef strips slowly simmered in a savory sauce. The aroma of the cumin and tomatoes fills the house. Spicy? Oh, if you like it that way you can make it that way. This recipe has just enough spicy heat to tingle the back of your tongue, but certainly not enough to make you sweat or head for the ice cream carton.
A major league marinade--three types of fruit juice alone--seasons flank steak. Serve this Mexican classic over rice or in tacos.
Simple to make, and well worth it if you have the ingredients. Inspired by WileyP's "Spring Hill Ranch Go-To Grilled Steak 1"