marinade

1 small lemon

1 small lime

1 bunch of celantro

1 lg. green sweet pepper

1 lg. Red sweet pepper

1.  Habenaro pepper.....this is not really necessary unless you like hot food

1. sweet onion

1lb london broil or your choice of grilling beef or substitute and use boneless chicken breast!!

1/4 cup Tequila....(if your a sipper use more please....LOL)

 

prepare marinade

emulsify lemon and lime complete rind and all add celantro &( Habinaro) finely chopped and tequila place in a container and marinate meat in it for 2 hrs. or more

when ready start the grill ......grill peppers and onion then cut into strips.........grill the meat and serve on tortillas with sour cream & salsa or add it as part of your mexican dinner!!!!

 

just made this and it is to die for!!!!!!

 

 

 

 

 

 

 

OK.  Let me get this straight.  Someone that owns a restaurant came by with the ingredients and asked YOU to prepare it?

Uhhh.....

......were you just the guinea pig or food taster on this event?

Be careful of "new friends," Mike.

Terry

Now that sounds yummy! It will fit well down here in our northern suburb of Mexico!

I think I'll give it a go with a london broil and have some folks over for dinner. Here in Texas all the locals know you can't beat the HEB brand marinated chicken fajitas. No one I know makes their own!

Here's my recommendation for a side dish. Easy, summery and healthy. It's my go to potluck dish these days!

Southwestern Black Bean Salad


Servings: 13 • Size: 1/2 cup • Old Points: 1 • Weight Watcher Points+: 2 pt
Calories: 79.5 • Fat: 3.5 g • Carb: 12 g • Fiber: 3 g • Protein: 3 g • Sugar: 1 g
Sodium: 127 mg (without the salt) • Cholest: 0 mg
Ingredients:

15.5 oz can black beans, rinsed and drained
9 oz cooked corn, fresh or frozen (thawed if frozen)
1 medium tomato, chopped
1/3 cup red onion, chopped
1 scallion, chopped
1 1/2 - 2 limes, juice of
1 tbsp olive oil
2 tbsp fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium hass avocado, diced
1 diced jalapeno (optional)

Directions:
In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.

Makes about 6 1/2 cups.

Ok, love the recipe sharing and love cilantro so here's my contribution: when you buy a bunch of cilantro cut about 1/4" off the bottom stems, don't wash, and put in jar/glass of water just covering an inch or two of stems in the refrigerator and cover with the clear bag produce comes in. Remove quantity needed wash and use. Lasts up to 4 weeks if you change water every few days.

Sherry