Use a zester or hand grater to get the orange and lemon peel that you need for this fajita marinade. You can use fajita marinade on beef, pork, or chicken to make a tasty Mexican meal.
Preparation time: 5 minutes
Chilling time: Up to 2 hours
Yield: Enough for 4 fajitas
1 large orange
1 lemon
1 clove garlic
3 tablespoons butter
1/4 cup pineapple juice
1/4 cup white wine
1 to 2 tablespoons soy sauce
1 teaspoon pepper
1 dried chile, left whole
Zest 1 tablespoon of the peel from the orange and 2 teaspoons of the peel from the lemon.
Juice the orange and lemon to get 1/4 cup of juice each.
Peel and mine the garlic clove.
Melt the butter in a small saucepan.
You can also microwave it in a small bowl.
Combine the zest, orange juice, lemon juice, garlic, butter, pineapple juice, wine, soy sauce, pepper, and chile in a large resealable plastic bag.
Place the meat you want to marinate in the marinade and seal the bag.
Place the bag in the refrigerator to marinate for at least 30 minutes and up to 2 hours, turning occasionally.
Per serving (not including meat): Calories 113 (From fat 77); Fat 9g (Saturated 5g); Cholesterol 23mg; Sodium 233mg; Carbohydrate 7g (Dietary fiber 1g); Protein 1g.