Quote:
Originally Posted by scottmandue
How long do you marinate the beef? Same amount of time if you do chicken (just in case wife diverts in that direction).
Being in Socal I could cheat and get the meat pre-made at a Mexican market, but then I don't get to have the fun of doing all the knife work myself.
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Beef: As far in advance as I can, usually a couple of days. I use 2 packages of the mix to 12 oz of beer. And usually 1 pkg of mix per lb of meat. I put the meat and mix into gallon sized freezer baggies and squeeze out the air. I shake them when I see them and flip them over.
When cooking, put all of the liquid into a bowl and dunk the meat back into the mix as you flip the meat.
Chicken: I don't like letting chicken sit around too long. No more than 12 hours marinating. It also doesn't seem to need as long. You definitely need to dunk the chicken back into the liquid as it is cooking (3-4 times). As the chicken cooks, it can absorb the liquid better.
We often make the chicken version using chicken tenderloins, so they cook faily quickly. Many times we do this and serve the chicken as is, not as a fajita.