A tangy marinade of tomato, beer and spice turn these beef Michelada skirt steak fajitas into a delicious grilled meal.
Let’s clear up some facts about Cinco De Mayo. That’s May 5th for the non-Spanish speakers.
It’s not Mexican Independence Day. It commemorates the battle of Puebla where effectively the Mexicans kicked some French butt. In fact, Cinco is not even as big a deal in Mexico, but we have turned it into an excellent excuse to party, celebrate with friends and test our limits of margarita imbibing.
Speaking of drinks, ever had a Michelada? A combination of beer, spices and tomato juice (or Clamato), Micheladas are super refreshing. The tangy tomato mingled with a light and crisp pilsner style beer just calls for a patio session on a hot day. And, thanks to their similarity to Bloody Marys, could arguably be classified as a breakfast beer.
I like to come up with a new recipe for Cinco De Mayo each year. Last year the creation was tiny beefy taco bites smothered in queso. Having previously had success marinading in beer, I had lightbulb moment to use a Michelada base as a marinade for fajitas, and let me tell y’all… they are damn good. For this recipe I chose skirt steak, but you can use Hanger or Flank too.
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