I use the following: 1 Tbsp chili powder 2 Tbsp ground cumin 2 Tbsp seasoned salt 2 Tbsp minced garlic 1 Tsp dried oregano 1 Tbsp oil Juice of one lime Hot pepper flakes to taste I'm just guessing at the proportions - I usually just measure out stuff in the palm of my hand depending on how much chicken I have. I've also used this for beef as well, but I mostly make chicken fajitas. And I like cumin, so I always add twice the amount called for. Sometimes I use garlic powder if I have no fresh garlic on hand but the fresh is much better. The recipe also called for a little paprika, but until I found really good, fresh Hungarian paprika, I didn't bother because it usually has no taste. I also use ground chipotle in place of the flake red pepper on occasion if I'm in the mood for a smokier flavor. I've let it marinate overnight and I've done it a couple hours ahead. Lisa

You know, some of the best fajitas are made in a little city in Texas called Tyler. They are the fajita supplier to restaurants in the Southwest. Since we don't live in TX anymore and the Mexican restaurants here leave a lot to be desired, I buy them at Sam's Club. The brand is John Soules. They come in chicken or beef. Preseasoned and fully-cooked, all you have to do is heat them up. I do it on a comal, which msmarion may have to google, too! :) I add a little oil and "grill" them on it. It's all done on top of your stove. I just did this again a couple of days ago. We just finished them. I make an authentic Mexican rice and refried beans. My rice recipe was given to me by a Mexican-American friend back home in TX. I watched her make it and it comes out perfect everytime! :) Yummy!

I tried the marinade on chicken for fajitas today. DH didn't like it, DD loved it, and I didn't mind it. I prefer my fajitas a little bit spicier. I used an extra 1/2 tsp of chipotle powder. Actually it's Chipotle Mango. It was really spicy when I tasted it with my finger, but it wasn't spicy enough when it was all cooked. I think the reason DH didn't like it is because he doesn't like chicken with lemon... or lime.. and you really taste the lime. I think cumin would be good if it was added. It would give it a nice smoky flavour.

Funny you should mention braciole Ann I had this recipe drop into my inbox Braised Beef Braciola Stuffed with Basil and Mozzarella by Tony Rosenfeld from Big Buy Cooking This is a home-style version of the Italian-American classic. The traditional dish uses small roulades of beef round, but here we use a whole flank steak because it’s quicker and easier to stuff and roll one large cut and the flank offers a wonderful flavor. If you want to build up the stuffing, add prosciutto or hearty greens like kale. more about: flank steak kosher salt black peppercorns mozzarella Parmigiano Reggiano breadcrumbs basil olive oil onions tomatoes crushed red pepper flakes white button mushrooms One 2 lb. flank steak Kosher salt and freshly ground black pepper 1 cup grated mozzarella 3/4 cup freshly grated Parmigiano-Reggiano 1/3 cup fine, dry breadcrumbs 12 large basil leaves, torn into pieces 1/4 cup olive oil 1 large yellow onion, cut into thin strips (about 1-1/2 cups) 1/2 cup red wine One 28-oz. can whole tomatoes and their juices (3 cups), puréed (preferably San Marzano) 1/4 tsp. crushed red pepper flakes 8 oz. white mushrooms, quartered Set the flank steak on a large cutting board. Using a chef’s knife, slice the steak lengthwise along one long side (without cutting all the way through the meat) and open it up like a book. Using a meat mallet, flatten the meat so it is about 1/4 inch thick. Sprinkle both sides of the meat with 1 tsp. salt and 1/2 tsp. pepper. For the stuffing, put the mozzarella, Parmigiano, breadcrumbs, and basil in a mini chopper or food processor and pulse to combine. Sprinkle the stuffing evenly over one side of the beef, and roll it up lengthwise jelly roll�"style with the stuffing inside. Secure with kitchen twine in five or six places. Heat half the oil in a large Dutch oven over medium-high heat until it’s shimmering. Add the beef and cook until it browns and releases easily from the pan, about 2 minutes. Flip and cook the other side until browned, about 5 more minutes. Transfer to a large plate. Add the remaining 2 Tbs. oil and the onion to the pan, and lower the heat to medium. Sprinkle with 1/2 tsp. salt and cook, stirring, until the onion wilts completely and turns a light brown, about 8 minutes. Add the red wine and cook, stirring, until it almost completely reduces, about 2 minutes. Add the tomatoes and red pepper flakes and bring to a boil. Reduce to a gentle simmer and tuck the meat and mushrooms into the broth. Cover and cook, repositioning the meat occasionally, until the meat becomes tender and cuts easily with a paring knife, about 1-1/2 hours. Set the meat on a cutting board and let rest for 10 to 15 minutes. Thinly slice and serve topped with the sauce and vegetables. Serve with Sautéed Broccoli Raab or Fennel Layered with Potatoes & Breadcrumbs (Tortiera di Finocchi e Patate). I also have a great recipe for a beef and broccoli Chinese dish that it may work for...marinated in soy sauce. Off to buy New York Strips.....