Well, with nothing else to go on, I sure hope this marinade works. I'll let y'all know in a couple of days.
I learned my technique when fajitas first hit Texas around 1980. Italian dressing, beer, cumin seed, a few drops of lime. Can also throw in some Jalapenos or Serranos and fresh cilantro. Cumin seed adds a good and distinctive flavor but don't add much w/ chicken or all you will taste is cumin seed. Skirt tastes better but it's not easy to trim the crap off of it and you'll need to experiment with how long to marinade so that the flavor remains and it's tender. Flank is easier, only takes a day or two (max ... for most marinades) for tender, flavorful flank. I would never marinade Chicken more than a day, and generally no more than 12 hours (unless it's just the salt-water marinade that's used to juice-up chicken or pork ... not pre-digest it).
If you cook aspartame long enough, it begins to break down and lose its sweetness. I'm not sure just how long you have to heat it before that happens though.
Hmmm. I started marinating this aroung 6:00 last night. Should I remove from marinade during lunch, or is this safe to marinate 24 hours?
Thanks for the info pole. I've tried the experiment but I will admit it was a tiny bit of hamburger so it may have just dissolved due to sitting in carbonated water rather than acids. I can't confirm if roaches were involved or not but I don't believe we had a roach problem at my school. Maybe it was just the janitor looking for a snack.
Chicken I take it? Give it a shot ... there's no hard and fast rule ... varies by marinade and how cold it is when marinading. If the meat has an odd texture or you can only taste the marinade this time just marinade it less next time.
Oops...didn't see this earlier. No, there's nothing else you need to put in the sauce. We use regular coal, nothing special. 18 hours is usually good enough...24 is even better. At Pappasitos, they have these big turning drums that suck all the air out so all the marinade is sucked into the meat...the fridge works fine at home, though, just poke lots of holes in the meat. Let me know what you think.
They would marinate chicken for 24 hours in Pineapple juice, soy sauce and lime juice? That's some pretty strong enzymes and strong flavors working on the chicken for a full day. Beef I could understand though.
Chicken? Oops...he's making chicken. Yeah, I wouldn't marinate chicken that long...just the beef. Half it at least.
I wish I could guarantee that roaches were never involved. This morning I found two large "palmetto bugs" in my bathroom, including one in the shower. That thing just would not drown. For all I know, at that rate, he may have even survived his trip down the toilet. Where the @#(*&!! are they coming from?...
Alright. I tried the pineapple/soy sauce/lime juice recipe. Chicken came out great, but the beef wasn't great. It was missing something, and the soy sauce came across too harshly. We need a better beef fajita recipe. But we've got a good lock on a chicken one.
It isn't exact. The trick is to mix the mixture until you can "taste the pappasito's" in the marinade. Its a "feel" thing.
Provided you're only marinating the breast 9 to 12 hours seems pretty long if you still want to taste some chicken and not just marinade. For chicken breast I wouldn't go more than 4 hours.
Good god that pappasito's marinade sounds bad, sorry I didn't see this sooner, fatty. Amount of liquid & spices used are depends on the amount of meat & your personal tastes. Get a large bowl & combine the following: meat (highly recommend Central Market's) ~1 parts Allegro Original marinade ~1/4 part tequila ~1/4 parts olive oil cumin chili powder black pepper garlic cloves, cut in half limes, cut in half & squeezed jalapenos, cut in half diced fresh cilantro Marinate 12-24 hours. Add some sliced onion & bell peppers for the last couple of hours & saute with the jalapenos & garlic while the meat's grilling.
