There are times when the weather calls for firing up the grill and announcing to the entire neighborhood that you are, in fact, a carnivore.
Last night was one of those days. Deep January in Virginia, where pockets of cold weather are intersected by glorious, gorgeous, 70 degree days. If the sun didn't go down at 5:30 pm, you might think it was May.
And it called for fajitas. I love to marinade meat, particularly chicken, and this one is made more luscious by the addition of Mexican-inspired ingredients. Oregano, cumin, garlic.
Don't judge. Just try it. And if you've got a teetotaler in your midst? Leave it out. You'll still be drooling.
FAJITA MARINADE (makes enough for 2 lbs or more of meat, or tofu)
- 1/4 c olive oil
- 1/4 c soy sauce
- 1/2 c TEQUILA
- 1/2 tsp red pepper flakes
- 1/2 tsp dried mustard
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 2 cloves garlic, minced or pressed
Mix all ingredients together in a medium size bowl. Add in meat and mix to cover. Marinate for an hour or 2 in the fridge.