MARINADE

3/4 cup extra virgin olive oil
1/2 cup beer, your preference  (used Coors light on this one)
1/4 cup wine vinegar
Juice from 1 lime or juice from 1 lemon
Juice from 1 orange
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon sea salt
1 cup water
1 tablespoon minced garlic/shallots or 4 cloves garlic chopped fine

SIDE DISHES

1 cup guacamole
1 cup salsa
1 cup sour cream
1 diced tomato
1 cup shredded cheese, your choice
Refried beans
Mexican rice

Combine all marinade ingredients in a glass, stainless steel or plastic container adding the extra virgin olive oil last and whisk.  Let set 30 minutes before using.

Add chicken, steak and shrimp to marinade and toss gently.  Cover and marinate three hours or overnight in refrigerator.  About twenty minutes before dinner is to be served, heat a large skillet or wok over medium-high heat; heat 3 tablespoons olive oil.  Drain off excess marinade separating shrimp and add chicken and steak stir frying for 6 to 8 minutes stirring constantly.  Add one teaspoon of Wild Bill's Dry Meat Rub or your favorite fajita seasoning mix and stir to blend.  Add onions, bell peppers, shrimp and squash (optional) to skillet and jalapenos or diced green chilies (optional) and stir fry about 3 to 5 minutes until vegetables are crisp tender and shrimp are pink.  Add two teaspoons of Wild Bill's Dry Meat Rub (to taste) or your favorite fajita seasoning mix stirring for about a minute and transfer skillet to a warming plate or electric hot plate.

Wrap tortillas in foil and heat in oven or cook in microwave until steaming.  Keep tortillas in breadbasket to stay warm.  Place fajita mixture into a tortilla garnishing with guacamole, salsa, sour cream, diced tomatoes and cheese folding into a burrito.

NOTE:  I transferred a portion of the triple fajita mixture to a very hot fajita cast iron serving pan to enhance the authenticity of this Mexican cuisine and the sound and smell of the sizzling fajita mixture is a culinary delight.  See first pix below!

YIELD:  12 or more fajitas

This is a fairly generic recipe and hundreds of recipes of this type available on the internet.  At the last minute, I noticed the frozen shrimp were already deveined and cooked so more or less brought the shrimp up to serving temperature in the skillet after removing from the marinade and added the shrimp to the fajita mixture at the end of cooking the vegetables.  I used an excellent cut of venison loin strap instead of beef since I have plenty of venison on hand and a little frugal as always when purchasing beef.  You can get away without marinating the chicken and shrimp, however I believe it adds additional flavors and is much more tender.   On the tougher cuts of beef like the flank and skirt steak it is a must for beef or venison.  Otherwise, the recipe was followed as is.  This recipe is outstanding and the marinade does not overpower the taste as some marinades do.  My own Wild Bill's Dry Meat Rub worked very well with this recipe and did add cumin since my meat rub does not contain cumin whereas cumin is a requirement  for this cuisine.  

Bill aka Mickey Porter 02-22-09.