Being from Texas, I've tasted all sorts of fajitas from the bland, the peppered, and the citrus. This falls in the citrus category so keep that in mind if you don't like that sort of taste.
I made these exactly as written and marinated a beef skirt cut of meat (1-1/2 lbs) for around 5-6 hours. While flavored well, the meat was kind of tough so I would marinade it more next time (possibly overnight). Keep in mind, a beef skirt cut is thin and is what a majority of the southwestern fajitas are made of.
Since my family likes the citrus marinades, I will up the quantity of lime next time and scale down the liquid smoke flavoring. We found the smoke flavoring to be a little overpowering.
This is a good "base" recipe for many cuts of meat which I will try later.
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Being from Texas, I've tasted all sorts of fajitas from the bland, the peppered, and the...