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Fajita Marinade I

Reviewed: Sep. 17, 2012
I've made these twice now and the first time wasn't that impressed. The second go around I cut the water out and replaced it with beer (lager), added 1/4 tsp of cumin and chopped a small bunch of cilantro and added that. These turned out much better also traditional fajita meat is a skirt/flank steak which needs to be marinated at least 24 hours for the fibers to be broken down.
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