Fajita Marinade Recipe...?

Question

Ok is there anyone out there from Houston, please help me...there's this meat market that sells the best beef fajitas, I don't know what they have but they have an orangey color...they're delicious and so soft...I dont know if its a seasoning they use or marinade...do you know which ones I'm talking about?? They're delicious, but I dont live in Houston so I wanna try to make some for me... Help!

Answer 1

I have lived in Houston for 20 years and every mexican family and restaraunts as well use italian dresseing and a bit of cumin. Soak for about 8 hours in the fridge.....then grill!!!!

Answer 2

FAJITA MARINADE

1/2 c. Viva Italian dressing
1/2 c. soy sauce
1/2 c. vinegar
1/3 c. Worcestershire sauce
1/3 c. brown sugar
1 or 2 cloves garlic, minced
1/2 lime
2-3 lbs. skirt steak

Cut steak into desired fajita lengths. Blend all ingredients in large bowl; add meat. Cover bowl and marinade meat overnight in refrigerator. Stir 3 or 4 times and grill.


FAJITA MARINADE

1/2 c. oil
1/3 c. lime juice
2 pkg. Hidden Valley Ranch dressing mix
1 tsp. cumin
1/2 tsp. black pepper

Combine above ingredients and pour over 2 pounds of steak or chicken breast. Refrigerate overnight. Grill and cut diagonally; roll in flour tortilla.


FAJITA MARINADE

1/2 c. onions, chopped
1/2 c. olive oil
1/3 c. red wine vinegar
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
2/3 c. lime juice
3 cloves garlic, pressed or well chopped
1/4 tsp. cumin
1 1/2 to 2 lbs. meat

Combine all ingredients. Marinate meat overnight. Cook over medium high coals 6 to 7 minutes each side or until done.

Answer 3

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

1 cup packed brown sugar

1 teaspoon each: garlic powder and onion powder

8 tablespoons ( 1/2 cup) fresh lemon juice

4 teaspoons ground ginger

Skirt steaks, 3/4 inch thick (each 1-pound steak will serve 3)

Flour tortillas, warmed

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 ingredients and dissolve sugar. Let marinade stand in sealed jar overnight. Stir; reserve 1 cup marinade. Pour remainder over steaks. Marinate, covered, in refrigerator 2 hours or overnight.

Remove steaks from marinade. Grill over very hot coals a short time; it should take only about 10 minutes per 3/4-inch-thick steak. Brush meat with reserved marinade 2 or 3 times while cooking. Chop meat with a cleaver into thin strips. Fold into tortillas and serve with pico de gallo.

Makes about 1 quart marinade, enough to marinate 3 pounds of steak (3 to 4 steaks).