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
BEST FAJITA MARINADE
The best fajita marinade recipe is here for you to enjoy! If you're obsessed with fajitas like we are we're sharing the best beef marinade secret with you!
Provided by The Typical Mom
Categories Entree Main Course
Time 10m
Number Of Ingredients 9
Steps:
- Mix all spices together well, add olive oil and mix. Then add water or broth and combine well.
- Add to a bowl or gallon freezer bag with meat and mix well (using your hands to massage it into the meat works best).
- Put mixture into a gallon bag, zip, and store in fridge overnight.
Nutrition Facts : ServingSize 3 oz, Calories 71 kcal, Carbohydrate 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 432 mg
MY FAVORITE FAJITAS
Steps:
- Smoke the skirt steak according to the directions below.
- To make the marinade: while the steak is cooling, toast the cumin seeds in a small skillet over medium-low heat, shaking the constantly so they don't burn or stick, just until they are fragrant, about 3 minutes. Let them cool, Squeeze the juice from the limes into 1-gallon heavy plastic resealable bag. Add the cumin seeds, garlic, salt, and the pepper flakes and swish the marinade around to dissolve the salt. Slip the cooled steaks into the marinade, press out most of the air from the bag, and seal the bag very tightly. Refrigerate the beef for at least 4 hours or up to 1 day, turning the bag several times.
- To prepare the accompaniments, heat the vegetable oil in a large, deep, skillet over medium heat. Stir in the red onions and cook, stirring often, until they are wilted, about 5 minutes. Add the green peppers and cook until they are wilted enough t make room for the red peppers. Add the red peppers, season the vegetables lightly with salt and adjust the heat to low. Cook, stirring often, until tender, about 20 minutes. The vegetables can be prepared several hours in advance. Reheat them over low heat just before serving.
- To prepare the fajitas indoors: Preheat the oven to 350 degrees F. Wrap the tortillas in aluminum foil. Reheat the vegetables if necessary. Drain the steak well and discard the marinade. Heat a lightly oiled large grill pan or heavy skillet over medium-high heat until smoking. Cook the steak, turning once, just until seared on both sides, about 5 minutes. At this point the steak will be about medium-rare. Turn off the heat and continue cook in the hot pan for a more well-done steak. Remove the steak from the skillet to a carving board and let it rest about 5 minutes. Pop the tortillas into the oven and let them warm while the steak is resting.
- To prepare the fajitas on a charcoal or gas grill: Wrap the tortillas in aluminum foil. Reheat the vegetables if necessary, using a corner of the grill if there is room. Drain the steak well and discard the marinade. Cook the steak on the hottest part of the grill until both sides are well browned, about 6 minutes. The steak at this point will be about medium-rare, move the steak to a cooler part of the grill and continue to cook it for a more well-done steak. Remove the steak to a carving board and let it rest about 5 minutes. Set the tortilla on a moderately hot part of the grill and let them warm, turning once or twice, while the steak rests.
- To serve: Cut the steak crosswise into thin slices and pile the slices on a serving plate. Serve the vegetables directly from the skillet or scoop them into a serving bowl. Pass the tortillas, salsa, sour cream, steak, and vegetables around the table and let everyone dress their own fajitas as they like.
- Prepare stovetop smoker with soaked wood chips according to manufacturers' instructions.
- Trim any excess fat from the surface of the steak and cut the steak in half crosswise.
- Season the skirt steak with a generous rubbing of kosher salt and freshly ground black pepper or Southwestern rub.
- One end of the steak will be considerably thinner and cook faster than the other half. If you would like to cook both halves to the same doneness, add the thinner pieces to the smoker after the thicker pieces have been smoking for about 8 minutes. If you are not planning to finish the steak on the grill as described above, smoke the halves until an instant-read thermometer inserted into the thickest part of each half registers 125 degrees F. for a medium-rare steak, about 24 minutes after closing the smoker lid, longer for more well done steaks. (Skirt steaks are a little tricky to check for doneness with an instant-read thermometer. Poke the thickest part of the steak with the thermometer in a few places, aiming for the center of the steak.) If you do plan to grill the steak after smoking, cook the steaks to a temperature of 100 to 105 degrees F, which will take about 18 minutes. The steaks can be smoked up to 2 days before grilling them.
- Smoke the tomatoes according to the directions below. Cool them to room temperature.
- Peel off as much of the skins as will come off easily. Chop the tomatoes coarsely and toss them together with the chiles, red onion and cilantro in a bowl. Season with salt to taste. The salsa improves if it stands at room temperature for about half an hour before serving. You can refrigerate the salsa for up to one day. Bring it to room temperature and drain off any liquid before serving.
- Prepare stovetop smoker with soaked wood chips according to manufacturers¿ instructions.
- Cut the cored from the tomatoes with a paring knife then cut the tomatoes in half through the core end. Squeeze out the seeds and juice. Line the tomato halves side by side and cut side up on the smoking rack.
- Season the cut side of the tomatoes with a generous sprinkling of salt and pepper.
- Smoke until the tomatoes are softened, but not mushy; 10 minutes over the heat after closing the smoker lid and about 20 minutes off the heat with the smoker lid closed.
- Check the tomatoes for doneness after they've been standing off the heat for 10 minutes.
- Serve smoked tomatoes as a side dish with just about any grilled or roasted meat, or seafood dish.
- Snap the stems off the dried peppers, if using them. For a milder rub, tap out and discard the seeds. Crumble all the peppers into a small saucepan and add the coriander and cumin seeds. Toast the mix over low heat, stirring constantly, until the seeds are lightly browned and little wisps of smoke rise from the pan. Pour the spices onto a plate and cool them to room temperature. Grind them to a powder in a spice mill. Store the rub in an airtight jar in a cool, dark place for up to two weeks.
MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Combine marinade ingredients in a shallow dish. Turn flank steak in marinade and let stand 15 minutes. The meat can be placed in marinade in the morning and allowed to marinate until suppertime if you enjoy very strong, spicy flavors. The short marinade will result in a milder tasting meat which is more palatable to many not-too-hot taste buds.
- Follow directions on packaged rice and get it simmering, it will take 18 to 20 minutes.
- Heat a grill pan to high heat and sear the flank steak 4 minutes on each side. Reduce heat and cook meat 6 to 8 minutes longer, turning occasionally.
- Heat a medium nonstick skillet over high heat. Blister tortillas 30 seconds on each side and stack them on a plate. Loosely wrap tortillas with foil and place them on the dinner table. Add oil to hot pan and sear sliced peppers and onions for fajitas. Season peppers and onions with salt and pepper. Char edges and stir-fry the peppers and onions until just tender, 2 or 3 minutes. Transfer to a platter and cover with loose foil to keep hot. Add another tablespoon oil, garlic, jalapeno and chopped onion; saute for 2 minutes. Add black beans and spices to the pan and heat through for another 1 to 2 minutes. Transfer beans to a serving dish. Top beans with cilantro and scallions.
- Remove meat from grill pan and let it rest 5 minutes for juices to distribute. Transfer peppers and onions to grill to get the sizzle effect going. Slice meat very thin on an angle against the grain. Pile meat on top of cooked peppers and onions and take the hot grill to the table, letting rest on trivets or a cool wire rack. Stack meat and veggies in warm tortillas and enjoy with a side of spicy black beans.
FAJITAS
Provided by Tyler Florence
Categories main-dish
Time 8h31m
Yield 6 servings (12 fajitas)
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat.
- Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand.
- In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes until the vegetables are limp. Thinly slice the steak against the grain on a diagonal.
- Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca. Roll up the tortilla to enclose the filling.
- May also serve with sour cream and shredded cheese.
SUPER FAJITA MARINADE
This is best when prepared a day ahead. Makes zesty flavorful fajitas every time. Great for beef OR chicken.
Provided by SUNEDAN
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time P1DT15m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the lime juice, green onions, garlic, cilantro, oil, red pepper, coriander, and anise. Whisk until well blended.
- Pour mixture over your favorite meat, cover, and marinate for 12 to 24 hours before cooking as desired.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.1 g, Cholesterol 0 mg, Fat 7 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 1.5 mg, Sugar 0.1 g
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
FAJITA MARINADE I
Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.
Provided by Robbie Rice
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 16
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 18.9 calories, Carbohydrate 0.7 g, Cholesterol 0 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 183.1 mg, Sugar 0.1 g
FAJITA MARINADE
A great fajita marinade for chicken or beef! This is intended to be enough to marinate 4 chicken breasts.
Provided by Kitkat
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk lime juice, olive oil, water, vinegar, soy sauce, Worcestershire sauce, garlic, chili powder, beef bouillon paste, cumin, oregano, pepper, and onion powder together in a bowl.
Nutrition Facts : Calories 131.8 calories, Carbohydrate 3 g, Fat 13.7 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 182.4 mg, Sugar 0.7 g
FAJITA MARINADE
This is a very flavorful marinade to use when making fajitas. I use it to marinade my skirt or flank steak, it makes the meat so tender. I think I may have originally got this repcipe from a Tyler Florence show on the FN a few years back and I put my own twist on it.
Provided by ThatJodiGirl
Categories Vegetable
Time 15m
Yield 1 marinade
Number Of Ingredients 9
Steps:
- Using mortar and pestle, mash garlic, jalapeno, cilantro, salt & pepper *adjust the salt & pepper to your taste* to make a paste.
- Add lime juice, orange juice, vinegar & olive oil.
- Spread this mixture on your skirt or flank steak, cover and chill for at least 1 hour.
Nutrition Facts : Calories 1040.8, Fat 108.4, SaturatedFat 15, Sodium 8.2, Carbohydrate 20.4, Fiber 1.1, Sugar 9.2, Protein 1.9
FAJITA MARINADE III
This outstanding marinade is great with chicken or beef flank and skirt. Fajitas never tasted better!
Provided by RASTARR
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time P1DT20m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together vegetable oil, lemon juice, green onion, rosemary, thyme, oregano and garlic. Place beef or chicken in the marinade. Cover and marinate in the refrigerator approximately 24 hours before grilling as desired.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 2.1 g, Cholesterol 0 mg, Fat 27.3 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 4.3 g, Sodium 0.4 mg, Sugar 0.5 g
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
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- In a plastic storage bag or baking dish, whisk together all of the marinade, adding the cilantro at the end.
- If you wish to cook the flank steak whole, add it to the marinade, cover or seal, and refrigerate for 2-24 hours. Otherwise, slice the meat against the grain very thin and add to the marinade.
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