Directions: In a zip-top bag, knead together marinade mix with 1/4 cup hot water. Allow to rest for 5 minutes. Knead 1/4 cup olive oil or vegetable oil into bag. Add up to 2 pounds beef steak (sirloin, skirt steak, etc.), skinless chicken, or peeled shrimp. Refrigerate for 4 hours or overnight (24 hours max). Grill as desired. Discard marinade. Fajita Directions: Slice 1 large sweet onion and 2 bell peppers thinly; set aside. Grill marinaded meat as directed above; cut meat into thin strips; set aside and keep warm. In a large skillet over medium-high heat, cook onion and peppers in 1 Tbls. olive oil or vegetable oil until brown; remove from heat. Toss together meat, onions, and peppers. Serve wrapped in warm tortillas with salsa, shredded cheese, sour cream, and guacamole. Net Weight: approx 1.3 oz. Contains wheat and soy. No MSG. |
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