Fajita Seasoning

JeffM · December 2012

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?

Village Idiot · December 2012

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.

Fidel · December 2012

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.

Mickey · 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.

nolaegghead · December 2012

When life give you lemons, make fajitas.

smokesniffer · December 2012

@fidel thanks for the recipe, will give that a try.

esdd · December 2012

GFS has about three or four sold under the Trade East brand. I like the Mesquite Herb the best.

Griffin · December 2012

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.

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

Austin Egghead · December 2012

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

Ragtop99 · December 2012

Good link. They offer a lot of their products salt free too.

NibbleMeThis · December 2012

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

Mickey · December 2012

NibbleMeThis that looks good. A little triple sec might top it off.......

vidalia1 · December 2012

We always use Fidel's recipe...it is da bomb....try it, you will like it.. ;)

gatortoe · December 2012

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.

GaryLange · December 2012

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.

Parallel · 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.

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