I seem to be accumulating a backlog of "How to make" novelty cake postings, given that I've made four cakes in the past year and have yet to write any of them up. I'm hoping to at least start to clear the backlog in the next couple of days.
Before I do that though, it's high time I consolidated all of my cake-related web publishing onto one (i.e. this) site, rather than having some of the old stuff stashed away on my old homepage.
So just an advance warning for the impending cake flavour (sorry ;-) of this blog for a bit. I'm sure I'll be back to not posting anything soon...
Note to self, when posting entries which have been in draft for ages, remember to update the posting date when you publish!
Stolen from the Sainsbury's Magazine, April 1998 and finally posted up - I've only been promising to do so for over five years now! It's a really good marinade for making fajitas, one of my favourite Mexican dishes, and not just because it contains alcohol. Of course, tequila generally comes in bigger bottles than 50ml but if you buy more limes than are strictly necessary then the tequila oversupply often solves itself...
The original recipe said to drain the marinade before frying up the meat, but I usually just tip it all into a big frying pan and reduce it down, along with some thickly sliced onions and/or peppers.
The cooked meat should be served with warmed flour tortillas (for wrapping) and a selection of sauces and the like (for additional filling). I'd usually provide some lettuce, soured cream (or creme fraiche), salsa, guacamole, and grated cheese.