Cathy Thacker's Fajitas
3/4 cup balsamic vinegar (red wine is okay, too) 1/2 cup olive oil (you could use regular cooking oil if you like, but olive oil is far superior) lemon juice - a long, healthy squeeze 1/2 cup lime juice cumin - as much as you can handle oregano - lots salt pepper garlic - one or two cloves, crushed 1 finely-chopped small onion
Mix the above ingredients in a shallow, non-reactive container. You can use it to marinate chicken breasts, boneless strip steaks, whatever suits your grilling fancy. Marinate for a few hours or overnight. This is a very agreeable, adaptable recipe.
When you're ready, fire up the barbecue, grill the marinated meats to the desired degree of doneness, then slice and serve along with grilled red and green pepper strips and onions that have also done time in the marinade.
You know how to serve fajitas, right? Offer up platters of warm flour or corn tortillas, bowls of salsa (Pace Picante is wonderful), chopped tomatoes, raw onion slices, cheddar and jack cheeses, sour cream, and the ubiquitous guacamole.