Ingredients

• 1/2 cup oil (vegetable or canola)
• 1/4 cup ground chili powder (can also use ground ancho pepper)
• 1 tsp of ground cayenne pepper
• 3 TBS Worcestershire sauce
• 1 TBS Cumin
• 1/2 tsp red pepper flakes (optional)
• 3 cloves minced garlic or 1 tsp dried garlic powder
• 3 limes juice or 1/3 cup lime juice
• 1 TBS sugar
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions:

• Use chicken, pork or steak. I have not tried with fish or seafood, but I have a feeling the seasoning might be too strong.
• I like the meat to be sliced and then put into the marinade. You can also marinade whole. Slicing gives a stronger marinade taste
• Marinade the meat for a minimum of 4 hours. No longer than 24 hours. Reason for 24 hours is that the flavor becomes really strong and starts to break down the meat.
• Add small amount of oil to skillet and cook on medium high. Make sure the vent is on because the air will become spicy, and the cats will not like it…
• Cook in batches. Wipe out the pan between batches to prevent the seasoning from burning on the bottom of the pan and negatively impacting the next batch.

Tips

• Save the sauce in the pan when cleaning out the pan between batches. This sauce makes a great addition to fajitas to spice them up.
• Marinade and mix everything in a Ziploc bag. This will reduce the amount of cleanup.
• I save the large 2 package deli meat containers. I use the container for marinading. Afterwards the container and remaining marinade are thrown away.