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Fajita Marinade
- Thread starter Tom P.
- Start date
Clark Deutscher
TVWBB All-Star
There are tonnes of ways but my favorite for beef is:
1/3 C lime
1/4 C Tequila
4 ground cascabel chili's
1 T mexican oregano
4 cloves garlic
1 t ezapote
2 t cumin
white pepper (to taste)
For which is better chicken or beef it's just personal choice really.
Clark
1/3 C lime
1/4 C Tequila
4 ground cascabel chili's
1 T mexican oregano
4 cloves garlic
1 t ezapote
2 t cumin
white pepper (to taste)
For which is better chicken or beef it's just personal choice really.
Clark
I'm not particular with my beef fajita marinade, but for chicken and shrimp I always use Penzey's seasoning. It's the only seasoning that my family will let me use.
Pat Barnes
TVWBB Pro
I use Bolner's Fiesta brand seasoning for chicken and beef Fajitas. It comes in a salt-free version so check the albel befroe you buy. Both ahve some tenderizer in them which helps. Plus you can add to the blend to suite youe tastes. Since it's a San Antonio company,I don't know how wide the amrket is for it.
My favorite fajita marinade is something I found off of Cooks Illustrated, which I then tweaked a little (more lime juice and garlic). I've found that it goes really well with both chicken and skirt steak.
Fresh lime juice squeezed from 3 to 4 limes
4 tablespoons vegetable oil
5 medium cloves garlic , minced or pressed through garlic press
1-2 tbsp Worcestershire sauce
1 tbsp brown sugar
1 jalapeño chile, minced (i leave the seeds in but you can remove if you don't like spicy)
2 tbsp minced fresh cilantro leaves
Table salt and ground black pepper
In a bowl, whisk together the oil, garlic, worcestershire, brown sugar, jalapeno, cilantro, salt and pepper. Reserve about 1/4 cup of the marinade in a bowl to the side. Pour remaining marinade over your chicken and/or beef. I've found that pounding out the chicken and beef before pouring the marinade makes the meat more receptive to the marinade, but this is not necessary. I try to let the meat marinate for atleast 2 hours, but if you can do it overnight that's even better.
I grill red and green peppers and a red onion and put a little oil, salt and pepper on them before grilling. After you take the veggies off the grill, cut them up and then pour the 1/4 cup reserved marinade on top and lightly mix together in a bowl.
Grill your meat, put together the fajitas however you like to do it, and you're good to go! I always like a little cheese, sour cream, avocado and cholula hot sauce on mine.....served with spanish rice and refried beans. This might be my all-time favorite dinner to whip together in the warmer months. Hope you like it!!
Pat
Fresh lime juice squeezed from 3 to 4 limes
4 tablespoons vegetable oil
5 medium cloves garlic , minced or pressed through garlic press
1-2 tbsp Worcestershire sauce
1 tbsp brown sugar
1 jalapeño chile, minced (i leave the seeds in but you can remove if you don't like spicy)
2 tbsp minced fresh cilantro leaves
Table salt and ground black pepper
In a bowl, whisk together the oil, garlic, worcestershire, brown sugar, jalapeno, cilantro, salt and pepper. Reserve about 1/4 cup of the marinade in a bowl to the side. Pour remaining marinade over your chicken and/or beef. I've found that pounding out the chicken and beef before pouring the marinade makes the meat more receptive to the marinade, but this is not necessary. I try to let the meat marinate for atleast 2 hours, but if you can do it overnight that's even better.
I grill red and green peppers and a red onion and put a little oil, salt and pepper on them before grilling. After you take the veggies off the grill, cut them up and then pour the 1/4 cup reserved marinade on top and lightly mix together in a bowl.
Grill your meat, put together the fajitas however you like to do it, and you're good to go! I always like a little cheese, sour cream, avocado and cholula hot sauce on mine.....served with spanish rice and refried beans. This might be my all-time favorite dinner to whip together in the warmer months. Hope you like it!!
Pat