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Fajita Seasoning

I am looking for a good fajita seasoning. I want to get that Mexican restaurant flavor Is there a good one out there already premixed or must you do it yourself?
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Comments

  • Dizzy Pig just came out with Fajitaish.  I bought a bottle and will probably use it tomorrow night.  Penzey's also has a fajita seasoning.  It's OK.


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • FidelFidel Posts: 10,168
    Do it yourself.  It will be better and you will know (and likely be able to pronounce) exactly what is in it.

    Fajita meat is usually best when marinated for 24+ hours, then cooked really hot and really fast over a blazing fire.  Don't use dry seasonings in this scenario - all those spices will just burn and taste bad.

    In short - marinate, emblazon, then season with a little dry seasonings, let it rest, slice, enjoy.


    This recipe has gotten some pretty good reviews over the years.  Works with beef (skirt/ flank/ or flat iron) and chicken.  Oh, and make your own pico.  Your taste buds will thank you.

    For the Marinade :
    5-6 cloves Garlic, minced
    1/2 cup chopped fresh Cilantro
    1 Jalapeno, seeded and diced
    3 juiced Limes
    1/2 cup Canola or Vegetable Oil
    1 Tbls. Onion Powder
    1 Tbls. crushed Red Pepper
    1 Tbls. ground Cumin
    1 Tbls. Black Pepper
    1 Tbls. Ancho Chili Powder
    1 Tbls. Salt
    1 tsp. Kitchen Bouquet (optional)
    Combine all ingredients to make the marinade.

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  • MickeyMickey Posts: 16,113
    edited December 2012

    I have used this for 20 years and still like it. I live in the middle of Texas and find it everywhere. I use lemons now, used to use limes.

     

    image
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • nolaeggheadnolaegghead Posts: 13,483
    When life give you lemons, make fajitas.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • @fidel thanks for the recipe, will give that a try.
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  • esddesdd Posts: 44
    GFS has about three or four sold under the Trade East brand. I like the Mesquite Herb the best.
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  • GriffinGriffin Posts: 6,768
    Mickey said:

    I have used this for 20 years and still like it. I live in the middle of Texas and find it everywhere. I use lemons now, used to use limes.

     

    image
    Dat's what I used on my chuck roasts the other weekend to make pulled beef tacos. Good stuff.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • The Bolner family has been making high quality fine spices for a long time.  They have always been my go to spices.  When we lived outside of Texas care packages filled with their products we greatly appreciated.  When we came home to visit we would always take a suitcase filled with their products, especially the dried peppers.  The New Mexican Red Chili powder has always been my go to for lots of dishes.   It is pure without any other added spices...Good stuff
    Scope out their web site at fiesta spices.com

    Eggin in SW "Keep it Weird" TX
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  • Ragtop99Ragtop99 Posts: 1,339
    Good link.  They offer a lot of their products salt free too. 
    Cooking on an XL and Medium in Bethesda, MD.
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  • When it comes to fajitas, I prefer a good marinade rather than a rub.  Here's the one I have used for quite a while and we love it.  Goes good with skirt steak, flat iron or flank steaks. 

    1/4 cup Oil
    1/4 cup Lime Juice
    1/4 cup Tequila
    1-2 clove Garlic minced
    1 1/2 teaspoon Season salt
    1 1/2 teaspoon Oregano
    1 1/2 teaspoon Cumin
    1/2 teaspoon Chili powder
    1/2 teaspoon Paprika
    1/2 teaspoon Red pepper flakes
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  • MickeyMickey Posts: 16,113
    NibbleMeThis that looks good. A little triple sec might top it off.......
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • vidalia1vidalia1 Posts: 7,091
    We always use Fidel's recipe...it is da bomb....try it, you will like it.. ;)
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  • I use a marinade very similar to NibbleMeThis just add some fresh squeezed OJ. I've started using a butterflied Tri Tip for my fajitas.
    Smoking in Prosper
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  • I have some Ribeye's setting in Fidel's Marinade now and plan to make Fajita's Saturday for dinner. Should be some good eating for sure.
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  • ParallelParallel Posts: 412
    edited December 2012
    We make our own as well, in fact we have some chicken marinading as I type. Ours is simple and was developed when we used a gasser, I have dropped the liquid smoke in favor of ACTUAL smoke now days.

    4 Cloves Garlic, Crushed
    1/4 Cup Lime Juice
    1/3 Cup Water
    2 Tablespoons Olive Oil
    2 Teaspoons Soy Sauce
    1 Teaspoon Salt
    1/2 Teaspoon liquid Smoke
    1/2 Teaspoon Cayenne Pepper (I prefer 1 Teaspoon but I have a six year old)
    1/2 Teaspoon Ground Black Pepper

    Mix it together in a ziplock bag and put in up to 2 LBS of Skirt/Flank Steak or Chicken. Allow at least two hours to marinade. Steak is better marinaded overnight and best marinaded for over 24 hours. Chicken absorbs too much of the lime juice if marinaded too long (I do it for about three hours). Cook on BGE.

    Every time my elbow bends my mouth flies open.
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