what marinade should i use to cook faijtas on the bbq grill?

Question

i want soft fajitas,

Answer 1

A marinade won't keep your fajita meat soft - that depends on the meat and the cooking. For tender meat, choose a skirt steak, grill it quickly, then cut AGAINST THE GRAIN. if you cut with the grain, you'll chew and chew and chew forever.

An easy and tasty marinade would be Italian salad dressing - for ~30 mins.

Answer 2

I agree on grilling just right.....remove from heat the second they are cooked....don't let em sit there on warm even. Marinade should be lime juice based. The acidic acid in the lime (or lemon) juice tenderizes the meat and helps with the softer texture you are looking for. Also, if you used a bottled marinade, add a shot or two of tequila......adds tremendous flavor and the alcohol also helps in the tenderizing process.

Answer 3

Fajita Marinade

Ingredients:

1/4 cup lime juice
1 cup red wine vinegar
1 tablespoon dry mustard
1 tablespoon fresh garlic, chopped
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon cilantro
1 teaspoon paprika
2 cups olive oil
salt and pepper to taste

Preparation:

Place all ingredients except the olive oil and salt and pepper into a blender and turn it on. Slowly add the olive oil while blender is running. Season with salt and pepper to taste. Marinate shrimp, beef, chicken, pork or fish and then grill it. Serve with warmed flour tortillas, guacamole, lettuce, tomatoes, grilled onions and peppers and some sour cream. Use your favorite salsa.

Answer 4

Red meat or chicken?.Fresh garlic,fresh onion,salt,pepper,any kind of spices.No BBQ sauce ( has sugar and sugar burns)Try to chop very fine the fresh vegetable.In a bowl mixed with the meat.Very well.Add some lemon juice and some olive oil.Put the meat in a seal container in the fridge.I do mine a couple of days in advance.It works.Bu the way,be care full with the grill heat.Is very important.

Answer 5

A good cut of meat for tenderness. Try garlic, fresh lime juice, and even a little tequila in your marinade.

Answer 6

it quite is according to danger curiously you, and not them, it quite is wrong; the call "BBQ" or "barbecue" actually comes from the be conscious 'barabicu', that's a Timucua or Taíno be conscious for cooking meat (regularly goat) over an open flame, the way pirates and the "Indians" of Florida and the Caribbean did. that doesn't make North Carolina-form chopped beef BBQ any much less scrumptious, or a sluggish-cooked Texas-form beef brisket any much less succulent, in spite of the indisputable fact that it does render your frustration with "Northerners" somewhat stupid! attempt to no longer overlook that throughout Korea they have been marinating beef aspects then charring them slowly over warm embers a century in the previous usa even existed as a rustic! stupid goose! (you're, in spite of the indisputable fact that, actually a hundred% wonderful approximately gas grills! that is not any longer "BBQing" and is probably no longer even grilling, that is purely "cooking contained in the backyard", LOL!)

Answer 7

Rub steak with lime juice, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover, and let marinate at least 20 minutes and up to 1 hour.

Answer 8

it depends on you. what kind of flavor and/or seasoning you are looking for. i personally like a citrus marinade consist of lemons and limes. and with that some thyme. it is best you prepare your marinade 24 hrs ahead of time with your product of choice in it.

Answer 9

tequila, lime, salt, pepper and bit of cayanne or dry chipotle is a nice marinade for meat...

Answer 10

there is a powder mix by McCormick and it tases pretty good. Mexican food is so yummy!!