Mexican-Style Fajitas Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 12, 2009
Really Great recipie needed some spice though. But still very enjoyable to make and to eat. Koodos
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Reviewed: Mar. 2, 2009
If you live in an area where Hispanic grocery stores and meat markets are available, just tell the butcher to run it through the machine. It's a pain to pound it, and it never is tender enough. I marinate it in lime juice, with 5 or 6 cloves of crushed garlic, adobo, vinegar, salt, and olive oil for at least 3 hours. Then, you MUST grill it.
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Photo by Jeanne Malave'
Living In: Chicago, Illinois, USA

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Reviewed: Oct. 28, 2009
A really yummy marinade. Will use this one again.
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Reviewed: Dec. 6, 2009
Still working on my grilling skills, so the meat wasn't as tender as I would have liked. Also, not sure what beer to use since I am no beer connoisseur (even though I spent many years in the Navy... go figure!) Overall it was pretty good, but between the recipe and my lesser than average skills, could have been better.
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Cooking Level: Beginning

Home Town: Great Falls, Montana, USA
Living In: Vancouver, Washington, USA

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Reviewed: Jun. 10, 2012
Great flavor on the skirt steak!! We only marinated the meat in beer and fresh lime juice and then seasoned it before putting it on the grill. It turned out so tasty! Cooking the vegetables separately, we realized we will need to season them as well, but overall, this was a fabulous way to make fajitas!!
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Cooking Level: Intermediate

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Photo by SunnyDaysNora
Reviewed: Aug. 16, 2012
Very good! Mild enough that my daughter could eat it, but absolutely perfect for the grown-ups with some sriracha added!
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Cooking Level: Expert

Home Town: Paso Robles, California, USA
Reviewed: Jan. 25, 2013
The marinade made the meat nice and tender. This didn't seem to have the flavor we look for in fajitas, though.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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