Ping Beli and/or PWise or anyone for that matter

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.

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.

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.

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,
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

Darian should read Lemmons I'll edit it TKS

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

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

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

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

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

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.