Ping Beli and/or PWise or anyone for that matter

Lawn Ranger

Any recipes for authentic fajita marinades? We've got dinner guests (ladies) on Saturday, and Mama wants chicken fajitas served. I much prefer beef or pork. Chicken or pork will be all that's acceptable as they don't do red meat(poor, misguided souls).

Anyway, I'd like to get away from the bottled marinades and do something from scratch.

Thoughts will be appreciated.

Mike

Village Idiot

Actually, fajitas are not Mexican. They're Tex-Mex. I've read that on the old cattle drives, the gringo cowboys would slaughter a steer for eating, and give the unwanted parts, such as the head, guts, and skirt to the Mexican vaqueros. They ended up making barbacoa de cabesa, menudo, and fajitas from the throw-aways.

However, I'd bet that Beli and Pato have excellent recipes for it. I'm always looking for a better marinade myself.

So far, the only ingredients that I know, for sure, are lime juice and garlic.

Lawn Ranger

I found one that called for beer...couldn't be too bad.

Village Idiot

Yep, if it's got beer in the recipe, it's a winner. :laugh: :laugh:

I'm cooking Shrimp Tempura tonight with Shiner boch. (not on the egg ... it's fried).

Mickey

Mike after making fajitas for the past 25 years I learned at last years fest that limons were much better than limes (for my taste). Been doing that all year and to me much better. I use Fiesta brand fajita seasoning and a little oil.

Photo Egg

Going to have to try your ideas.
I have never been to happy with mine.
Thanks,
Darian

Beli

Mike hope this helps,
Authentic Mexican Arracheras, the original forerunner of the Tex-Mex Fajita, adapted for cooking at home. You can adjust the jalapenos to your liking. BUEN PROVECHO!!

List of Ingredients


1/4 cup cumin seeds

1 1/2 teaspoons freshly ground black pepper

1 cup olive oil

1/2 cup freshly squeezed lemmon juice

3 bunches cilantro, including stems

4 cloves garlic

4 jalapeno chiles, cut in half lengthwise

3 pounds skirt steak, trimmed and cut into 6 serving pieces

1 1/2 teaspoons kosher salt







Instructions


Lightly toast the cumin seeds in a dry skillet over high heat until their aroma is released, 1 to 2 minutes, shaking the pan taking care not to burn them. Combine the cumin seeds, olive oil, lemmon juice, jalapeno chiles, garlic, salt, and black pepper in the jar of an electric blender and puree until smooth. Scrape down the sides, add the cilantro, and pulse until just blended. Rub the meat generously with the marinade, roll the pieces up into tight logs, put them in a resealable plastic bag, and refrigerate for 24 hours to 48 hours, turning once or twice.

Heat the egg until it is very hot. Position the rack about 4 inches from the heat. left the steaks from the marinade and grill each side until seared, 3 to 4 minutes, turning once. Discard the marinade. Remove to a warm platter, let rest for 5 minutes, and then transfer the steaks to a cutting board, slice across the grain into thin strips, and serve.

Popsicle

Mike, it sure is hard to beat the already marinated white meat chicken breast that Sam’s club sells. I know you said you wanted to do them from scratch but I’m thinking use the beer for the operator.
Popsicle

Village Idiot

Beli,

I could just smell it while reading your recipe. I love cumin more than I love vanilla. I'm going to try this. And also, I think you need a good smoked taste to fajitas, like mesquite.

Beli

Absolutely right Gary, a good mesquite smoke always works wonders....., not so sure about the beer though...unless it's real cold & in my hand..... :P

Little Steven

Mike,

I haven't read al the other replies but I usually go with a lime juice and zest, tequila, olive oil, fresh cilantro, garlic, salt and oregano base. You can add fresh or dried chilis to taste.

Steve

Beli

Hello Little One..............You've surfaced at last.....

Photo Egg

Beli,
Thank you for posting.
Your ingredients list shows Lemon and your Inst show Lime.
What to you like better or do you use both.
Sorry for stupid question.
Darian

Fidel

This one always gets great reviews. It works fine on chicken even though written for beef.

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1113

Beli

Darian should read Lemmons I'll edit it TKS

Little Steven

Hey buddy,

Had connection problems in Florida and have been extremely busy since we got back. Hope all is well with you and yours.

Steve

Photo Egg

Thank you.
I know whats on the menu this weekend.
Darian

mkc

Popsicle wrote:

Mike, it sure is hard to beat the already marinated white meat chicken breast that Sam’s club sells. I know you said you wanted to do them from scratch but I’m thinking use the beer for the operator.
Popsicle

I was going to suggest HEB brand. Best fajitas we've ever had. Not the Hill Country Fare ones, the HEB ones.

I miss HEB :( I hear they're building one about a hour from me, though....

-M

Beli

Michelle If you come to Lake Travis there is an HEB really near The Oasis....about that??

Popsicle

HEB's are great also but I like Sam's larger size packaging.
Popsicle

Beli

Everything's just fime TKS please say hello to the girls!!!!

DrZaius

I will second Fidel's link. That marinade is really good on both chicken and beef.

Spring Chicken

I'm with you Mickey, the Fiesta Chicken Fajita Seasoning is very good and simple. Used it at one of the early Texas Eggfests to make Chicken Fajitas and I couldn't cook the chicken breasts fast enough. Everyone loved 'em.

All I did was use a little lime juice on the whole chicken breast, followed immediately by a goodly dose of Fiesta Chicken Fajita Seasoning and on the hot grill direct until done. Spring Hen sliced 'em and put the slices on a tortilla. Onions, peppers and other garnish was available for those who wanted it but most ate it plain.

It's a perfect quick meal on the Mini for lunch.

Tonight is Mexican Night Out for us and our neighbors. Just happens that Thailand John is in town and will be joining us shortly.

Also margarita night. Life is good.

Spring "Fajita On The Menu" Chicken
Spring Texas USA

Richard Fl

This might work.

Marinade, Fajita, Beef, Chicken, Pork


INGREDIENTS:
2 lbs skirt steak, chicken breast (deboned), or pork tenderloin
1/2 cup olive oil
1/3 cup lime juice
1 tsp sugar
1/2 tsp salt
1/4 tsp cumin
3 cloves garlic, minced
1/4 cup vinegar
1/2 cup chopped onion
1 tsp oregano
1/2 tsp pepper
1/2 Tbs paprika
1 can beer
1 lg. onion, sliced
Flour tortillas




Procedure:
1 Mix all spices together. Add beer to complete the marinade. Add meat.


Recipe Type
Marinade

Recipe Source

Source: Cooks, 2007/03/10

Boilermaker Ben

how about tacos al pastore...I think I've seen beli make it before. Here's Bayless's recipe

http://www.rickbayless.com/recipe/view?recipeID=192

mkc

Beli wrote:

Michelle If you come to Lake Travis there is an HEB really near The Oasis....about that??

And there's one in near the campground we'd stay at....

We're thinking about it. Our whole spring travel planning is on hold until we have our coach back from repair (hopefully before mid April)

-M

Susan Egglaine

Hi,
I made these this past Sunday with chicken breast. Vinegar,soy sauce,garlic powder & squeeze fresh lemon. marinate several hours or overnight. Serve with grilled onions,peppers & mushroom, lettuce,tomato & fresh cilantro. Fidel's for beef can not be beat. Wish I had a good one for shrimp. Have fun with the ladies.

Lawn Ranger

I'm liking this one.