Fajita marinade

"notbob" <[email hidden]> wrote in message
news:x7UWb.17422$uV3.37280@attbi_s51...

Quoted message said:

Lordy, lordy.... Can someone PLEASE provide a decent fajita recipe? I got

a

Quoted message said:

great deal on skirt steak and need to get it into a marinade. I googled for recipes, but only
found silly recipes with everything from UK beer to Lousiana hot sauce to balsamic vinegar. Puh-
leeez! I just want a simple, authentic, Mexican (Tex-Mex?) recipe. I know the main ingredients are

lime

Quoted message said:

and cilantro, and I'm sure cumin and chiles are in there somewhere, and hopefully, garlic. Is
tequila ever used?

nb

Here's one, pretty much what you described. 🙂

* Exported from MasterCook *

Fajita Marinade

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Marinades

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1/3 cup fresh lime juice
2/4 cup Tequila 1 teaspoon crushed dried oregano leaves 2 large cloves -- crushed 1 teaspoon
finely chopped fresh cilantro/coriander 2 teaspoons ground cumin 1 teaspoon fresh ground
black pepper

Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-
reactive container Refrigerate overnight or up to 24 hours. Makes enough to marinate 1 to 1-1/2
pounds flank (skirt) steak.

- - - - - - - - - - - - - - - - - -

notbob said:

Lordy, lordy.... Can someone PLEASE provide a decent fajita recipe? I got a great deal on skirt
steak and need to get it into a marinade. I googled for recipes, but only found silly recipes with
everything from UK beer to Lousiana hot sauce to balsamic vinegar. Puh-leeez! I just want a
simple, authentic, Mexican (Tex-Mex?) recipe. I know the main ingredients are lime and cilantro,
and I'm sure cumin and chiles are in there somewhere, and hopefully, garlic. Is tequila ever used?

nb

Mojo Criollo. Goya makes it (among others).

There's several brands, all are cheap. Not sure how Tex-Mex/Mexican authentic it would be, but the
Mexicans in Florida introduced me to the stuff. Recipe, sounds pretty close but I haven't tried it:
cookingcache.commojocriollo.shtmlOpen ↗

BOB

My Tex Mex cookebooks actually don't use a marinade, but here's one from
'Nuevo Tex Mex' by David Garrido/Robb Walsh:

Rib Eye Fajitas(skirt steak certainly will do)

Your steaks
1/4 cup olive oil 2 tbsp. Guajillo Chili Powder (or passilla,or ancho) salt Lemon Wedges Combine
olive oil,guajillo chili pawder and coat steaks. Let them sit in this while you are preparing the
fire. Cook as desired, and slice for serving. Squeeze lemon over steaks and serve with the usual
condiments.

Frank in Austin

notbob said:

Lordy, lordy.... Can someone PLEASE provide a decent fajita recipe? I got a great deal on skirt
steak and need to get it into a marinade. I googled for recipes, but only found silly recipes with
everything from UK beer to Lousiana hot sauce to balsamic vinegar. Puh-leeez! I just want a
simple, authentic, Mexican (Tex-Mex?) recipe. I know the main ingredients are lime and cilantro,
and I'm sure cumin and chiles are in there somewhere, and hopefully, garlic. Is tequila ever used?

nb

notbob said:

Lordy, lordy.... Can someone PLEASE provide a decent fajita recipe? I got a great deal on skirt
steak and need to get it into a marinade. I googled for recipes, but only found silly recipes with
everything from UK beer to Lousiana hot sauce to balsamic vinegar. Puh-leeez! I just want a
simple, authentic, Mexican (Tex-Mex?) recipe. I know the main ingredients are lime and cilantro,
and I'm sure cumin and chiles are in there somewhere, and hopefully, garlic. Is tequila ever used?

nb

In my last post, I didn't really answer your question. The Sour Orange in Mojo Criollo may make it
taste like lemon (sour oranges make a good mock lemon pie) and it's a great marinade. I'd save the
limes and cilantro and chiles for the sauce.

BOB

notbob said:

Lordy, lordy.... Can someone PLEASE provide a decent fajita recipe? I got a great deal on skirt
steak and need to get it into a marinade. I googled for recipes, but only found silly recipes with
everything from UK beer to Lousiana hot sauce to balsamic vinegar. Puh-leeez! I just want a simple,
authentic, Mexican (Tex-Mex?) recipe. I know the main ingredients are lime and cilantro, and I'm
sure cumin and chiles are in there somewhere, and hopefully, garlic. Is tequila ever used?

nb

Below is a good recipe from the Houston Chronicle.

Mary

Fajita Marinade

From The Food Chronicles, the best recipes of 30 years of the Houston Chronicle Food section
compiled by Food editor Ann Criswell. The book is available only by mail from the Chronicle. The
recipe is from Chronicle photographer Carlos Antonio Rios.

4 cups light soy sauce (the dark, imported Chinese kind is too strong)

1 cup packed brown sugar

1 teaspoon each: garlic and onion powder

8 tablespoons ( 1/2 cup) fresh lemon juice

4 teaspoons ground ginger

1 skirt steak (about 3/4 -inch thick) for each of 3 guests (4- to 6-ounce portions)

Warm flour tortillas

Prepared pico de gallo or picante sauce

Combine soy sauce, brown sugar, garlic and onion powders, lemon juice and ginger in jar; shake to
mix well and dissolve sugar. Let marinade stand in sealed jar overnight. Reserve about 1 cup. Pour
remainder over beef and marinate, covered, 2 hours or overnight in refrigerator.

Remove beef from marinade and grill over very hot coals for a short time; it should take only about
10 minutes per steak if meat is 3/4 -inch thick or less. Brush meat with reserved marinade two or
three times while cooking. Chop meat with a cleaver into bite-size pieces. Fold into warm flour
tortillas and serve with pico de gallo. Makes about 1 quart marinade.

Notes: As a food safety precaution, do not reuse liquid in which meat has been marinated.

The secret to tender fajitas is a hot fire and short cooking time. Meat should be no more than 3/4
-inch thick. Flank steak, boneless sirloin, tenderized round steak, or boneless chicken breasts or
chunks may be substituted for skirt steak.

"notbob" <[email hidden]> wrote in message
news:x7UWb.17422$uV3.37280@attbi_s51...

Quoted message said:

Lordy, lordy.... Can someone PLEASE provide a decent fajita recipe? I got

a

Quoted message said:

great deal on skirt steak and need to get it into a marinade. I googled for recipes, but only
found silly recipes with everything from UK beer to Lousiana hot sauce to balsamic vinegar. Puh-
leeez! I just want a simple, authentic, Mexican (Tex-Mex?) recipe. I know the main ingredients are

lime

Quoted message said:

and cilantro, and I'm sure cumin and chiles are in there somewhere, and hopefully, garlic. Is
tequila ever used?

nb

Good grief - you;ve got it already

Juice of 1 or 2 limes (not lemons) a shot tequila Several dices jalapenos 0 serranos if you are more
daring. 1 smashed garlic clove. A splash of olive oil to keep it moist Salt just before grilling.

Save the cilantro, and onion and more chilies for the pico de gallo.

IMHO the cumin masks the other flavors.

Dimitri

"Carrie-Lou Salter" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"notbob" <[email hidden]> wrote in message news:x7UWb.17422$uV3.37280@attbi_s51...

Quoted message said:

Lordy, lordy.... Can someone PLEASE provide a decent fajita recipe? I

got

Quoted message said:

a

Quoted message said:

great deal on skirt steak and need to get it into a marinade. I googled for recipes, but only
found silly recipes with everything from UK beer

to

Quoted message said:

Quoted message said:

Lousiana hot sauce to balsamic vinegar. Puh-leeez! I just want a

simple,

Quoted message said:

Quoted message said:

authentic, Mexican (Tex-Mex?) recipe. I know the main ingredients are

lime

Quoted message said:

and cilantro, and I'm sure cumin and chiles are in there somewhere, and hopefully, garlic. Is
tequila ever used?

nb

Here's one, pretty much what you described. 🙂

* Exported from MasterCook *

Fajita Marinade

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Marinades

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1/3 cup fresh lime juice
1/4 cup Tequila 1 teaspoon crushed dried oregano leaves 2 large cloves -- crushed 1 teaspoon
finely chopped fresh cilantro/coriander 2 teaspoons ground cumin 1 teaspoon fresh ground
black pepper

Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other
non-reactive container Refrigerate overnight or up to 24 hours. Makes enough to marinate 1 to 1-
1/2 pounds flank (skirt)

steak.

Quoted message said:

- - - - - - - - - - - - - - - - - -

Oh yeah, and I don't think it would hurt the marinade at all to put some garlic in....to taste I'd
say, I'd probably put 2 minced cloves myself, but everybody has an opinion on garlic.. 🙂

Carrie-Lou Salter said:

Fajita Marinade

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Marinades

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1/3 cup fresh lime juice
1/4 cup Tequila 1 teaspoon crushed dried oregano leaves 2 large cloves -- crushed

^
|
|
Please, tell me this -------- is supposed to be a garlic clove, and not the spice clove. 🙂

nb

BOB said:

In my last post, I didn't really answer your question. The Sour Orange in Mojo Criollo may make it
taste like lemon (sour oranges make a good mock lemon pie) and it's a great marinade. I'd save the
limes and cilantro and chiles for the sauce.

I'll look for it and get some in case I'm not satisfied with the basic marinade. Thanks.

nb

MareCat said:

4 cups light soy sauce (the dark, imported Chinese kind is too strong)

1 cup packed brown sugar

1 teaspoon each: garlic and onion powder

8 tablespoons ( 1/2 cup) fresh lemon juice

4 teaspoons ground ginger

Well, that's definitely an Asian slant on the classic fajita. Being a hard core ginger freak, I'll
keep this one on file. Thank you. 🙂

nb

" BOB" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

notbob said:

Lordy, lordy.... Can someone PLEASE provide a decent fajita recipe? I got a great deal on skirt
steak and need to get it into a marinade. I googled for recipes, but only found silly recipes
with everything from UK beer to Lousiana hot sauce to balsamic vinegar. Puh-leeez! I just want
a simple, authentic, Mexican (Tex-Mex?) recipe. I know the main ingredients are lime and
cilantro, and I'm sure cumin and chiles are in there somewhere, and hopefully, garlic. Is
tequila ever used?

nb

Mojo Criollo. Goya makes it (among others).

There's several brands, all are cheap. Not sure how Tex-Mex/Mexican authentic it would be, but the
Mexicans in Florida introduced me to the stuff. Recipe, sounds pretty close but I haven't tried
it: cookingcache.commojocriollo.shtmlOpen ↗

BOB

Mojo Criollo is AWESOME as a marinade, but it's not quite right for fajitas. It's a great base, but
I would add additional lime juice and of course, cilantro.

Frankly, I'd save the Mojo Criollo for something else, and just wing it. When I do fajitas, it's
just mix the following in a bowl: (No particular amounts, just "eyeball" it, taste it and add more
of whatever it needs)

Juice of 2 limes a drop of olive oil pinch of cumin generous amount of fresh ground black pepper
ground ancho chili mexican oregano minced fresh garlic garlic powder (yes, both, they each add a
different dimension of flavor) ground chipotle pinch of ground cumin kosher salt

If I happen to have a "Southwest" blend or a pre-blended chili powder, I'll start with that, the
lime juice and oil and then boost the cilantro and oregano up a bit. For me, it's the garlic/lime
juice/cilantro combo that = "Fajitas", and I don't want much more than a little heat and a lot of
various pepper flavors to accompany that. (hence, black, ancho and chipotle) Cumin supports and
enhances the ancho pepper.

As for Mojo Criollo, it's terrific! I prefer Badia brand, and it's my new favorite marinade for
london broil as well as chicken breasts. But it's not quite on target for fajitas, as it gets its
citrus from oranges and grapefruit, rather than limes.

"notbob" <[email hidden]> wrote in message
news:lwUWb.17478$uV3.37015@attbi_s51...

Quoted message said:

Carrie-Lou Salter said:

Fajita Marinade

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Marinades

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1/3 cup fresh lime juice
1/4 cup Tequila 1 teaspoon crushed dried oregano leaves 2 large cloves -- crushed

^
|
|
Please, tell me this -------- is supposed to be a garlic clove, and not the spice clove. 🙂

nb

Ummm....yah....sorry....typo....guess that would be why I mentioned garlic in my 2nd post, cause the
clove thing didn't catch my eye....duh

Sheryl said:

" BOB" wrote ...

Quoted message said:

Mojo Criollo. Goya makes it (among others).

There's several brands, all are cheap. Not sure how Tex-Mex/Mexican

authentic

Quoted message said:

Quoted message said:

it would be, but the Mexicans in Florida introduced me to the stuff. Recipe, sounds pretty close
but I haven't tried it: cookingcache.commojocriollo.shtmlOpen ↗

BOB

Mojo Criollo is AWESOME as a marinade, but it's not quite right for fajitas. It's a great base,
but I would add additional lime juice and of course, cilantro.

Must be a regional thing...(I said it's probably *not* authentic) Having easy access to sour
oranges, (in the yard) I've been using home-made and bottled mojo criollo for years. More cilantro,
definately. Probably more garlic, too.

Quoted message said:

Frankly, I'd save the Mojo Criollo for something else, and just wing it.

LOL, probably *not* what you had in mind, but I do like it as a marinade and/or sauce for WINGS!

Quoted message said:

When I do fajitas, it's just mix the following in a bowl: (No particular amounts, just "eyeball"
it, taste it and add more of whatever it needs)

Juice of 2 limes a drop of olive oil pinch of cumin generous amount of fresh ground black pepper
ground ancho chili mexican oregano minced fresh garlic garlic powder (yes, both, they each add a
different dimension of flavor) ground chipotle pinch of ground cumin kosher salt

Sounds like a plan. That's the way I measure, too. If it looks, smells, and tastes good,
it's finished.

Quoted message said:

If I happen to have a "Southwest" blend or a pre-blended chili powder, I'll start with that, the
lime juice and oil and then boost the cilantro and oregano up a bit. For me, it's the garlic/lime
juice/cilantro combo that = "Fajitas", and I don't want much more than a little heat and a lot of
various pepper flavors to accompany that. (hence, black, ancho and chipotle) Cumin supports and
enhances the ancho pepper.

As for Mojo Criollo, it's terrific! I prefer Badia brand, and it's my new favorite marinade for
london broil as well as chicken breasts. But it's not quite on target for fajitas, as it gets its
citrus from oranges and grapefruit, rather than limes.

Goya is everywhere, Badia can be hard to find. Both are good! The other brands tend to have much
more salt in them, and taste like it, too.

BOB

Carrie-Lou Salter said:

Ummm....yah....sorry....typo....guess that would be why I mentioned garlic in my 2nd post, cause
the clove thing didn't catch my eye....duh

Hah! Thought so.

Now, that's the kinda marinade I can get behind. Simple and basic. No gourmet gringo foo-foo to
spoil the lime/cilantro base. Thank you. 🙂

nb

"notbob" <[email hidden]> wrote in message
news:USVWb.17851$uV3.38712@attbi_s51...

Quoted message said:

Carrie-Lou Salter said:

Ummm....yah....sorry....typo....guess that would be why I mentioned

garlic

Quoted message said:

Quoted message said:

in my 2nd post, cause the clove thing didn't catch my eye....duh

Hah! Thought so.

Now, that's the kinda marinade I can get behind. Simple and basic. No gourmet gringo foo-foo to
spoil the lime/cilantro base. Thank you. 🙂

nb

You're welcome. 🙂

I'm glad I could help, don't often have the opportunity to do anything but lurk.

RMiller said:

try the sour orange juice in making ceviche too, it is really good. Rosie

That I shall do. I'm a real ceviche fan and have never played with that sour orange slant. Thanks
for the tip. 🙂

nb