Recently I got some very inexpensive beef. Normally I would grind or stew it over a long period of time.
Except one of the pieces was in the perfect shape of a 2″ thick steak so naturally I thought fajitas. After slicing it into 1/2″ thick lengths and pounding it out to about 1/4″ I just needed a marinade that would help tenderize the meat and make a great sauce. The marinade below worked like a charm.
This sauce would work equally well for pork and chicken.
Green Chili and Tomatillo Marinade
- 1 28 oz can tomatillos with brine from can
- 6-8 leaves mint
- 1/2 cup loose cilantro leaves and stems
- 1 jalapeno
- 1 anaheim
- 1/2 onion
- 2 tbsp lemon juice
Combine everything in a blender and puree. Pour over meat and marinate for at least 4 hours and up to 24. Remove meat and grill. Place marinade in pot and bring to a boil. Simmer until thick, about 15 minutes. Serve over meat, in tacos etc.