Whew!! It’s been a busy couple of weeks. As I mentioned in my last post, my in-laws flew all the way from Ohio to visit us here in China. Never having been to China (as I think is the case for most Americans!), they wanted to do lots of sightseeing. During their 2 week visit we did a lot of traveling. First we flew to Hong Kong, where we walked Nathan Road, road to the top of the peak, shopped till we dropped at the Ladies Market in Mongkok, and just generally wore out the bottoms of our shoes. After Hong Kong we had just 2 days of rest in Suzhou before hopping on a high-speed train to Beijing. In Beijing we climbed the Great Wall, walked in THE Water Cube, toured the Forbidden City, walked Tiananmen Square, and, of course, ate the most delicious noodles ever!
By the time we got back to Suzhou we had just enough time to squeeze in one last bit of excitement – by riding the scooters to Guanqian during rush hour. If you know Suzhou, you know how crazy that is! Needless to say, I’m exhausted! I *almost* didn’t even have the energy to write this post, but I had to because I couldn’t wait any longer to share this recipe!
I first made this marinade last month and I was blown away by the flavor! My search for the best fajita marinade is now over. This keeps the meat (chicken or steak) juicy and provides just the right amount of heat and citrus. The key/secret to this marinade is the zest. Donna, from Apron Springs, wrote up a great post about it so if you’re interested in reading about why she chose zest over juice, check it out!
Best Fajita Marinade
2 chipotle peppers in adobo sauce
Zest from one lime (~2 tsp)
1/4 red onion, chopped
3 cloves garlic, diced
1 tsp cumin
1 tsp kosher salt
1/4 cup extra virgin olive oil
Place all ingredients in a food processor and process until smooth. Pour into a Ziploc bag* with 1 1/2-2 pounds of the meat of your choice. Let stand for at least one hour, or as long as overnight, occasionally squeezing and turning bag to evenly distribute marinade.
Remove the meat from the bag and wipe off any excess marinade.
Cook using your preferred method (I have been cooking mine in a skillet because we do not have a grill, but grill is really ideal). Allow meat to rest for about 10 minutes before slicing. Serve with bell peppers, onions, tortillas, sour cream, salsa… any of your favorite fajita fixins!
*I reserved 1 tablespoon of the marinade and tossed with bell peppers and onions before cooking.
Source: Apron Strings