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Mexican Skewers.

1 petite shoulder tender (8 oz)
1/4 cup lime juice
1/4 cup pineapple juice
2 tablespoon Cointreau
2 tablespoon Tequila
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
1 medium jalapeno, seeded
2 tablespoon olive oil
Salt and pepper, to taste

Cut petite tender into one inch cubes, set aside. In a food processor, combine remaining ingredients processing until smooth.

Add beef cubes to marinade and refrigerate
30 minutes to overnight. Drain marinade; discard. Place marinated beef cubes on a five-inch wooden skewer. Grill to medium doneness.


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