Ngaphezu nje kwe-steak enkulu
Into enhle kakhulu kokubili ukupheka kanye nokupheka kweMexico ukuthi bazinikeze amathuba amaningi kangaka. Yiqiniso, into yokuqala efika engqondweni mhlawumbe i- fajitas . Ungenza kangcono kunalokho, noma kunjalo. Kungakhathaliseki ukuthi ufuna into ethile nje nge-flavour yaseMexico noma into ehluke kakhulu kuneSonto ejwayelekile, uqala endaweni efanayo, i- marinade .
Uma ulokhu uhlala khona uyazi ukuthi i-marinade yenziwe izingxenye ezimbili, ukunambitheka, nokuphakathi.
I-flavor yiningi noma yini oyithandayo. I-medium ngokuvamile i-liquid acidic ukuthwala ukunambitheka ngaphakathi enyameni. Leli ketshezi ngokuvamile iviniga noma ijusi le-citrus. Ekuphekeni kwaseMexico, ijusi likalamula lifaka ukunambitheka okukhulu futhi kusiza ukuhambisa inyama. Ijimu le-lime yi-marinade yendabuko yokwenza ama-fajitas nezinye eziningi izitsha zenyama zaseMexico.
Uma kuziwa ku-flavour, akudingeki ukuba usishise futhi ubaba. Ukwengeza i-cilantro entsha inikeza i-steak yakho iphunga eliyiqiniso laseMexico ngaphandle kokungeza ukushisa. Yiqiniso, uma uthanda ukushisa bese ufaka izinhlobonhlobo zamapulisi, kungakhathaliseki ukuthi kuyisihluthulelo noma kuphuzile. Ngiyathanda isilili esincane emagodini ami ukuze ngiye e-Anaheim. Lokhu eside, okuhlaza okwesibhakabhaka kungcono kakhulu. Yibhidliza phezu kwelangabi elivulekile bese uquma kahle. Wonke ama-chilies abe ne-flavor engcono. Uma ufuna ukwehlisa ukushisa, susa imbewu bese ugeza. Ukugoqa kuzokwehlisa nokushisa kancane. Uma ufuna ngempela ukushisa bese uzama uHabanero noma iSerrano, kodwa qaphela kakhulu.
Njengamakhophi amakhulu amakhulu okupheka, inyama idliwa kancane. Ngokuvamile igatsha laseMexico lizokhonjiswa ngezinye izinto, njengebhontshisi, irayisi, i-tortillas, njll. Indlela efanele yokwenza isiteji iqonde kusuka ku-grill. Beka ebhodini lokudweba futhi, usebenzisa ummese obukhali kakhulu, faka i-angle-degree-45 ngokulingana kwenyama.
Lokhu kwenza kube lula ukuhlafuna futhi kuveza ukunambitheka kwenyama kunoma yini ongayengeza kuyo.