I used to possess a steal-trap mind that could store recipes, football statistics, the occasional poem, and restaurant menus across the United States. Lately, these bits of information have been performing a Houdini-like escape. I guess, age would be the most likely explanation for this, but I won't go gently into that good night. Today I'm using my blog to record a recipe as preventive measure. I tried this recipe last summer, and I loved it. Somewhere in the shuffle I lost the recipe. Now I've found it, and here it is. It's a recipe for a fajita marinade, which quickly replaced one I posted in the early stages of this blog. I like this recipe because the liquid smoke in my earlier recipe has been replaced with chipotle peppers, jalapeno peppers that have been smoked, so you get a subtle smokey taste to your meat.
I usually marinate skirt or flank steak for my fajitas. I haven't tried this marinade with chicken, but I'm sure it will work fine.
(Adapted from Mark Miller's Tacos)
- 8 to 10 cloves roasted garlic (If you don't have any on hand, just use some a few cloves of chopped garlic or a bit of garlic powder)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon red chile powder
- 1 teaspoon ground cumin
- 2 teaspoons onion powder
- 1 tablespoons chopped cilantro
- 1/4 cup vegetable oil
- 2 tablespoons Sriracha (The original recipe called for a red chile sauce, but for me this is a suitable substitue)
- 1 teaspoon chipotle puree (You can find canned chipotles with adobo sauce in most grocery stores. Just simple puree in a blender. This is an amazing ingredient that can be used in a lot of recipes. I've used it in meat loaf, salsas, and sometimes in vegetable dishes. When I open a can for this recipe, I just freeze the remaining puree.)
rage, rage against the dying light,