Fajita seasoning/marinade
The other day, for sheer convenience, I used a packet of Ortega fajita seasoning to make chicken fajitas. In a word, they were pretty awful. I looked up a few do-it-yourself recipes and found some that seem more promising, but knowing what expertise is found on this site, want to ask you all what you do for your fajitas. The toppings I got down pat - it's the seasonings or marinade I'm interested in, but feel free to tell me whatever you want!
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10 Comments:
I like to use mojo to mainade a flank steak, and a jacard to make sure the marinade is thru and thru, then on a kettle grill the steak to a med.rare with onion and green peppers, which was also marinaded in the mojo..goya makes a very good mojo..of course if you feeling adventurous you could make this mojo at home just google it for a recipe
Markbb at 2:33PM on 06/24/08
keep it simple.
salt, pepper, lime juice (a couple limes worth), beer (usually either tecate or modelo especial), maybe some garlic (crushed), and some homemade chili powder (but not much at all).
cook quickly over hot, mesquite coals.
intheyearofthepig at 2:49PM on 06/24/08
actually I tweak one that I found on here, for marinated skirt steak... going to make 2 black angus skirt steaks for an early 4th of July party this weekend too, using it. :)
CLICK ME!!!
Southern_bella at 5:03PM on 06/24/08
Lots of Garlic, Lots of fresh Lime Juice, a Little olive oil, S&P, and about a TBS of honey (it helps with the carmelization of the beef.) I use flank steak -- marinate it in a plastic bag with the air removed for about a half an hour or so. Grill it. slice it as thin as humanly possible -- against the grain. it is heavenly.
lakeloverhh at 11:19AM on 06/25/08
You probably want to combine intheyearofthepig and lakeloverhh's marinade recipes. I've noticed that a great way to really infuse flavor is to use a really fine grater for your garlic and jalapeno (another thing you should add to your marinade if you want to kick up the heat in it a bit) so that that flavor is more evenly distributed instead of scattered in small chunks throughout. A rotary grater or a zester would work well for this, and ginger comes out really well when pulverized in this fashion, though it probably isn't the best fit for fajita marinade :P
joyyy at 11:42AM on 06/25/08
if I'm going all out, I use a marinade similar to intheyearofthepig's recipe.
Sometimes, for a super quick meal, however, I saute green peppers and onions, remove them from the pan, then pan-sear some cubed boneless, skinless chicken breast - return the veggies to the pan, and pour in a mixture of salsa and lime juice (1 good juicy lime's worth, or 2 if they're not so juicy and about 1/4-1/3 cup of salsa. Let them all cook down together, until the chicken is cooked through, then serve w. the usual fixin's
This recipe is about as good as your salsa, however- if you can get decent salsa, it can be pretty great - nice and simple. I've made it with supermarket brand salsa, however, and it's still filling, and quick, but it's not quite as delish.
provey at 9:41PM on 06/25/08
I just discovered goya mojo and it is really good. i would use that and maybe finish with some fresh lime juice when you take it off the grill.
cares951 at 8:53AM on 06/26/08
I typically will use a Montreal Steak/ Chicken mixture(McCormicks) combined with fresh garlic and lime juice. Its easy and very tasty.
nhfoodie at 10:52AM on 06/26/08
Our fajita recipe is the awesomest. Fajitas are so good and easy we make them constantly.
Chaos at 3:40PM on 06/28/08
don't know why my link didn't work...
linky link
http://chaosinthekitchen.com/2008/06/beef-fajitas/
Chaos at 3:44PM on 06/28/08