How do you make restaurant style fajitas?

[Anonymous]

Anonymous wrote:1/4 cup olive oil
1 yellow onion, minced
2 garlic cloves, minced
1 jalapeno pepper
1 Tbs. oregano
1 tsp. chili powder
1 tsp. ground cumin
2 Tbs cilantro fresh
2 Tbs tequila

3 Chicken Breast (or 1 skirt steaks, about 4 lb. total, trimmed)

1)Put everything but meat into food processor and roughly chop.

2)Place meat and processed ingredients into zip-lock bag.

3) Marinate for at least 2 hours or overnight in the refrigerator. If refrigerated, take in out 30 minutes before grilling.

4) Grill with high heat. Allow meat to rest 5 minutes before cutting.

This is the answer, but I use more tequila and salt. I have a marinade recipe that calls for citrus juice -- lime or orange, or both. Definitely marinade overnight. You don't need to do the sizzle in the skillet thing. It's just for show, and why the restaurants add butter -- to keep the meat from drying out when they do that.

[Anonymous]

pick up phone
call restaurant
order it to go
pick up