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 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
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
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.
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.
BEEF FAJITA MARINADE
This tasty marinade, featuring lime, tequila, and cumin is the perfect way to create a memorable meal!
Provided by Olivia
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
- To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.
Nutrition Facts : Calories 46.9 calories, Carbohydrate 3.3 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.5 g, Sodium 3.2 mg, Sugar 0.4 g
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.
SKIRT STEAK FAJITAS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag.
- Combine the olive oil, lime juice, soy sauce, salt, chile powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes.
- Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.)
- Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes.
- Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish.
BEER MARINADE FOR FAJITAS
Here in the land of microbrews (the beautiful Pacific NW), this marinade goes over really well. :) It is a really versatile recipe, and you can easily add or subtract amounts of the ingredients to suit your tastes - experiment and enjoy!
Provided by Julesong
Categories Vegetable
Time 5m
Yield 1 batch marinade
Number Of Ingredients 10
Steps:
- Combine all ingredients in food processor and whir until it's well mixed (or you can just mix all the ingredients together - it's up to you).
- Marinate fajita strips for at least 30 minutes, preferably overnight (I usually do this in a Ziplock bag).
- This is a really versatile recipe, and you can easily add or subtract amounts of the ingredients to suit your tastes - experiment and enjoy! We've used this marinade on chicken, beef, and buffalo.
- Note: make sure to use beer in this recipe that you like, otherwise you might end up with a marinade you don't like the taste of. :)
MEXICAN STEAK FAJITAS
In my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. -Shirley Hilger, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.
Nutrition Facts : Calories 304 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 425mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 21g protein.
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
FANTASTIC BEEF FAJITAS
The first time I made these, my family couldn't get enough, so the next time I made a double batch. This is a favorite for me because it comes together so fast. It would be great for entertaining, too. -Marla Brenneman, Goshen, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.
Nutrition Facts : Calories 731 calories, Fat 38g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 674mg sodium, Carbohydrate 64g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.
BEEF FAJITAS
Steps:
- Make the marinade:
- In a large bowl whisk together the garlic paste, the lime juice, the cumin, and the oil.
- Add the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight. Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes on each side for medium-rare meat.) Transfer the steak to a cutting board and let it stand for 10 minutes. While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, the onion, and the garlic, and sauté the mixture, stirring, for 5 minutes, or until the bell peppers are softened. Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture and serve the steak and the pepper mixture with the tortillas, the guacamole, and the salsa.
- To assemble a fajita:
- Spread some of the guacamole on a tortilla, top it with a few slices of the steak, some of the pepper mixture, and some of the salsa, and roll up the tortilla to enclose the filling.
- To warm tortillas:
- In the oven:Stack 6 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325°F. oven for 5 minutes for corn tortillas and 15 minutes for flour tortillas. (If the tortillas are very dry to begin with, pat each tortillas between dampened hands before stacking them.)
- In the microwave:Stack 6 tortillas at time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable.
BEST BEEF FAJITAS
"My sister, Laurie, served these yummy fajitas on a hot summer night," Linere Silloway explains from East Charleston, Vermont. "They're the best I've ever tasted."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 8 ingredients. Pour 1/3 cup into a shallow dish; add beef and turn to coat. Pour remaining marinade into another dish; add peppers and onion and turn to coat. Cover dishes; refrigerate beef and vegetables overnight., Drain and discard marinade; set vegetables aside. Grill beef, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Meanwhile, place vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently. Thinly slice steak across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream, salsa and cheese if desired.
Nutrition Facts : Calories 597 calories, Fat 24g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 646mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
BEEF FAJITAS
This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.
Provided by CookingQueen
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
- Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
- Serve cooked beef with tortillas, salsa and Mexican cheese blend.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g
MARINATED GRILLED BEEF FAJITAS
With proper marination and quick cooking, these fajitas come out tender and delicious. Prep time incudes minimum marinading time.
Provided by Karen From Colorado
Categories Meat
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine beer, lime juice, cumin, chili powder, and cilantro.
- Add steak to the marinade, turning to coat.
- Cover and chill for at least 1 hour.
- Heat oil in a medium skillet.
- Add bell peppers and onion.
- Cook, stirring occasionaly until tender.
- Preheat grill.
- Remove steak from marinade and grill until med-rare to medium.
- Let rest for 5 to 10 minutes.
- Cut steak into thin strips across the grain.
- Serve with tortillas, onions and peppers, salsa, sour cream and guacamole.
Nutrition Facts : Calories 459, Fat 17.1, SaturatedFat 5.4, Cholesterol 77.1, Sodium 484, Carbohydrate 41.3, Fiber 4.2, Sugar 4.4, Protein 30.7
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
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