Spicy Cilantro Tequila Fajitas

I don't use recipes. I create dishes and make them slightly different each time, but I twisted my own arm to write out this one as best as I could. Please use it and play around with it

• 1 Pound of fajita meat (beef or chicken)
• 1 bottle of Tequila
• 4 Limes
• 1 White onion
• Olive oil
• 4 Garlic cloves
• 2/3 cup of cilantro
• 1 Green bell pepper
• 1 Red bell pepper
• 2 Jalapeño peppers
• 1 cup of pico de gallo
• Sea salt
• Fresh black pepper
• Crushed Red Pepper
• ground cayenne pepper

Marinading the Meat

About a day and a half before you cook let the meat start defrosting in the refrigerator in a large bowl filled with the Tequila, 1/8 cup sea salt and the juice of two limes.

Prepping the Grill and Meat

Fire up the grill and cut the white onion in half and use it to wipe the grates on the grill.

Take the cilantro squeeze the juice of one lime over it, and also put the cloves of garlic, crushed red pepper flakes, ground cayenne pepper, a teaspoon of sea salt, a few grinds of black pepper, and about a teaspoon of olive oil to start. Chop the cilantro and use the knife to press the ingredients together into a loose paste use as much olive oil as you need. take this and toss the meat in let them sit like this while the grill gets hot.

Grill the meat and then cut it into slices

Finishing Up

Slice the Jalapeño, green bell and red bell peppers and add that with the pico in a pan on medium heat with olive oil. cook until the onions start to become translucent. Add a sprinkle of salt and crushed red pepper and the juice of one lime. Then add the slices of meat and toss for a bit. Plate and serve.