FAJITA MARINADE
I got this recipe from a friend of mine from Texas 20 years ago and it has become one of my family's favorites. You can use the marinade to flavor peppers, onions and/or mushrooms and cook them to go along with your fajitas. The leftover chicken fajitas are great the next day mixed in a green salad. Extra marinade can be stored in the refrigerator or freezer for later use.
Provided by irishred5
Categories Chicken Breast
Time 5m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients in a large plastic container or glass dish.
- Place chicken breasts and/or beef (skirt steak) in dish or container making sure that meat is fully submerged and cover tightly.
- Marinate several hours or overnight in the refrigerator.
- Remove meat from marinade and grill on an outdoor grill, leaving pieces whole.
- Cut into strips just before serving with your favorite tortillas and fajita toppings.
Nutrition Facts : Calories 911.2, Fat 95, SaturatedFat 12.2, Sodium 5305.4, Carbohydrate 12.1, Fiber 1.7, Sugar 3.9, Protein 8
BEEF OR CHICKEN FAJITA MARINADE
Ive tried lotsa fajita marinades, and so far this one is the best..Try it and see if you like it as much as we do.
Provided by Angie D.
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients; mix well.
- Enough for 2-3 pounds beef or chicken.
Nutrition Facts : Calories 64, Fat 6.8, SaturatedFat 0.9, Sodium 305.8, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 0.1
CHICKEN AND BEEF FAJITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h10m
Yield 15 servings
Number Of Ingredients 45
Steps:
- For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
- For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
- For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
- For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
- When ready to cook, preheat the grill to high heat.
- Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
- Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
- Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
- To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
- For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
- Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
- Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.
BONA FIDE FAJITA MARINADE
Make and share this Bona Fide Fajita Marinade recipe from Food.com.
Provided by Vicki in CT
Categories Steak
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients. Marinate overnight.
- Remove meat from marinade and grill. Simultaneously grill sliced onions.
- Serve with flour tortillas, grated cheese, pico de gallo, sour cream, etc.
Nutrition Facts : Calories 586.4, Fat 37.8, SaturatedFat 7.6, Cholesterol 100.3, Sodium 202.2, Carbohydrate 10.8, Fiber 1.4, Sugar 3.3, Protein 46.6
FAJITAS
Tyler Florence's Fajitas recipe from Food Network features chipotle-marinated skirt steak, juicy peppers, onions, guacamole and warm flour tortillas.
Provided by Tyler Florence
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
- Preheat a ridged grill pan on high heat.
- Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
- For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
- While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
- You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
- Thinly slice the steak against the grain on a diagonal.
- To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
- May also be served with sour cream and shredded cheese.
- Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
- Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
CITRUS-MARINATED BEEF FAJITAS
Steps:
- For the marinade: In a medium bowl, combine the garlic, oil, lime juice and zest, orange juice and zest, cilantro, Worcestershire, jalapeno, coriander, cumin, oregano and salt and pepper to taste.
- For the fajitas: Place the steak in a large resealable plastic bag and pour half of the marinade over. Seal the bag, pressing out as much air as possible, then massage to distribute the marinade. Lay the bag flat and refrigerate for 4 hours, flipping it occasionally.
- Place the mushrooms, onions and peppers in another resealable plastic bag and pour in the remaining marinade. Seal the bag, pressing out any excess air and massage to distribute the marinade. Refrigerate for 4 hours, flipping it occasionally.
- Twenty minutes before cooking, bring the steak to room temperature. Wipe it clean from the marinade and pat it dry. Heat a grill pan or griddle over medium-high heat and spray generously with cooking spray. Cook the steak, 3 to 4 minutes on each side for medium doneness. Transfer to a cutting board, cover loosely with aluminum foil and allow the meat to rest for 10 minutes. Slice the steak across the grain into thin slices and place on a serving platter.
- Meanwhile, drain the marinade from the vegetables. Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the vegetables and let them cook undisturbed for 1 to 2 minutes. Stir and continue cooking, stirring occasionally, until they are softened and have some browned spots, 5 to 6 minutes. Remove to a serving bowl and keep warm until ready to use.
- For serving: Serve the beef and vegetables along with all the accompaniments in separate dishes so that people can assemble their own fajitas.
- In a large bowl, combine the pineapple, watermelon, cilantro, cucumber, mango, papaya, red pepper, lime juice, chili powder, jalapeno, onion and 1/2 teaspoon salt. Stir to mix together and let sit for at least 10 minutes so the flavors blend. Serve with tortilla chips or tacos.
- In a bowl combine the avocados, red onion, jalapeno, cilantro, Cotija, lime juice, chili powder and 1 teaspoon salt. Mix well while mashing up the avocados slightly. Serve immediately with tortilla chips.
- In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve.
- Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.
DELICIOUS FAJITA MARINADE
Found this on bhg.com and the publisher was "maggiea". DS is addicted to A1 steak sauce, so we wanted fajitas last night and this marinade was very tasty. If you like saucy fajita meat, then this is for you. Prep time is the 2 hour marinade time.
Provided by Chippie1
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, mixing well.
- Marinade 1 1/2lbs Beef or Chicken for at least 2 hours.
- Cook as desired on outside grill, stovetop saute pan, or you can even cook them on the George Foreman grill.
Nutrition Facts : Calories 69, Fat 7.2, SaturatedFat 0.9, Sodium 880.4, Carbohydrate 1.4, Fiber 0.3, Sugar 0.2, Protein 0.4
BEEF FAJITA MARINADE - SUPER EASY!
This is so easy to make and super delicious! I have posted an even easier chicken marinade that is great for chicken fajitas.
Provided by ELS7493
Categories High Protein
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Trim fat from steak.
- Pound steak lightly to tenderize.
- Combine ingredients in gallon-size zipper baggie. Zip closed and shake well to combine.
- Add meat to baggie.
- Refrigerate overnight.
- Grill until desired doneness.
Nutrition Facts : Calories 349, Fat 15.4, SaturatedFat 5.4, Cholesterol 89.2, Sodium 1758, Carbohydrate 8, Fiber 0.3, Sugar 3.5, Protein 43.2
SMOKY FAJITA MARINADE
This is a recipe by Robbie Rice for copycat recipes. I made this with skirt steak today and it was delicious!!!
Provided by diner524
Categories Meat
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
- Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.
Nutrition Facts : Calories 71.2, Fat 6.8, SaturatedFat 0.9, Sodium 750.6, Carbohydrate 2.7, Fiber 0.3, Sugar 0.4, Protein 0.6
AWESOME FAJITA MARINADE
We use this all the time . Works well with beef or chicken. I also use it to marinate chicken breasts for salads and other uses.
Provided by startnover
Categories South American
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all well, pour in gallon ziplock bag and meat of your choice (2-3 pounds).
- Marinade in fridge overnite or at least 4 hours.
- Grill just till done (do not over cook).
Nutrition Facts : Calories 175, Fat 18.2, SaturatedFat 2.5, Sodium 2.9, Carbohydrate 4.2, Fiber 0.4, Sugar 0.6, Protein 0.5
EASY FAJITA MARINADE
I use this for beef or chicken. It's best to let the meat sit at least 8 hours. This is mild, so if your prefer spice, you can add some jalapenos or hot sauce.
Provided by Megans Mommy
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put all the ingredients in a large Ziploc bag.
- Add the meat.
- Marinade 8 hours or overnight.
- Remove meat from marinade and cook.
Nutrition Facts : Calories 68.3, Fat 6.9, SaturatedFat 0.9, Sodium 69.1, Carbohydrate 2, Fiber 0.4, Sugar 0.5, Protein 0.4
BASIC FAJITA MARINADE
Make and share this Basic Fajita Marinade recipe from Food.com.
Provided by Dancer
Categories < 15 Mins
Time 5m
Yield 1 c.
Number Of Ingredients 4
Steps:
- In a blender, whirl garlic, soy sauce, and red wine vinegar until smooth.
- With blender running, pour in olive oil slowly to make an emulsified marinade.
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MEZCAL-MARINATED FAJITAS RECIPE | BON APPéTIT
From bonappetit.com
5/5 (6)Estimated Reading Time 3 minsServings 4
- Whisk chiles, garlic, lime juice, mezcal, fish sauce, orange juice, soy sauce, oregano, cumin, and 1 tsp. salt in a medium bowl. Place steak in a resealable plastic bag and pour in marinade. Seal and turn to coat. Chill at least 1 hour and up to 8 hours.
- Prepare a gas grill for 2-zone heat; set one burner at medium-high and one or two burners at high. Alternatively, prepare a charcoal grill for high heat. Grill steak over high heat, turning occasionally, until charred, 2–3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. Slice against the grain into ½"-thick strips.
- Toss onions and 3 Tbsp. oil in a medium bowl to coat; season with salt and black pepper. (If you have a perforated grill pan, now’s the time to pull it out!) Grill over medium-high heat, tossing occasionally, until charred and tender, 6–10 minutes. Transfer to a large plate.
- Toss bell peppers and remaining 3 Tbsp. oil in a medium bowl to coat; season with salt and black pepper. Grill over medium-high heat, tossing occasionally, until charred and tender, 6–10 minutes. Arrange on plate next to onions.
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