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The Kitchen Table

Trying to find a fajita sauce/marinade

11 years ago

I've looked on Allrecipes.com and none of them sound right. My "Latino" cookbook uses Teriyaki sauce of all things for their fajitas..just weird. I'm trying to find something close to the sauce used by a local restaurant. It's spicy (not spicy hot, though) and so good. I have no idea what is in it but it's a reddish brown color and am pretty sure it has some kind of chile pepper in it. Help! Please.

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Comments (8)

wantoretire_did
11 years ago
This is my 'go to' site for recipes. I judge trying them by the reviews.

Here is a link that might be useful: Fajita marinades
wildchild
11 years ago
LIME MARINADE:
Juice of 4 to 5 fresh-squeezed limes
1/4 cup red wine vinegar
1 tablespoon soy sauce
1 tablespoon light molasses
1 tablespoon chopped fresh cilantro leaves
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
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That looks like a good recipe to me and also does not look too sweet. I might eliminate the white and black pepper, however, and just use more chili. I have a lot of Habaneros in my yard to use. I would certainly use the fresh garlic, and I am okay with onion powder, which I use when I bake bread. I do not consider cumin a pastry spice either, although coriander could be used in pastry, as well as allspice and ginger. I would use fresh ginger instead of dried, since I do not keep dried ginger on hand and I keep fresh ginger in the freezer. It's easier to grate when it is frozen. How would you compare Peach Bhuts to Habaneros? How many Habaneros would you use in the recipe as a substitution? Lars
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Comments (9)
I tried the marinade on chicken for fajitas today. DH didn't like it, DD loved it, and I didn't mind it. I prefer my fajitas a little bit spicier. I used an extra 1/2 tsp of chipotle powder. Actually it's Chipotle Mango. It was really spicy when I tasted it with my finger, but it wasn't spicy enough when it was all cooked. I think the reason DH didn't like it is because he doesn't like chicken with lemon... or lime.. and you really taste the lime. I think cumin would be good if it was added. It would give it a nice smoky flavour.
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Here, in spite of our large hispanic population, burritos are nearly always made with beans and cheese, some ground beef, few spices. They're "wet" or "dry", wet has some bland red sauce on them and a lot of orange cheese, but it's not cheddar, probably colby because that's cheap here. Fajitas just started being available a couple of years ago and they are simply strips of beef or chicken, sometimes marinated but more often sprinkled with some "mexican" spices, and grilled with onions and peppers. Served with flour tortillas and copious amounts of sour cream. I think maybe the Mexican owners of local restaurants are trying to appeal to the more Americanized palate and instead are appealing to no one at all. Deep fry that burrito, add the sauce, the cheese, enough sour cream to keep a small dairy in business and it's the stomach wrenching, artery filling fat laden gut bomb called a chimachunga. Nope, I don't order Mexican anywhere in my area, although I understand some decent Mexican food can be found in Grand Rapids. A local hispanic grocery used to sell tamales, freshly made and hot in their "deli" and Ashley loved them, but they started getting them commercially and now they're not good. I guess I should have gotten some Tex-Mex while I was in Texas, but I was focusing on seafood and BBQ! Annie
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Comments (5)
Oh, see... I go away for a little while and I miss all the good stuff! ;-D I'm glad you liked it, Shaun. It's a great marinade, isn't it?! Lori
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Jasdip
11 years ago
I made fajitas recently using a Cook`s Illustrated recipe. It was very good.

4 tbsp vegetable oil
One-third cup lime juice (2 or 3 limes)
3 medium garlic cloves, minced
1 tbsp worcestershire
1 and a half tsp brown sugar
1 jalapeno pepper, minced; or red pepper flakes
salt and pepper

Some of the marinade is used to marinate the chicken and the rest is tossed with the cooked veggies and chicken before putting into the fajitas.
dedtired
11 years ago
This is far from a traditional fajita, but it's quick and easy and we like it. Depending on the amount of chicken you use, mix BBQ sauce with honey and a squirt of lemon juice. I use a little less honey than BBQ sauce. So, if I am using 3/4 of a cup of BBQ, I'd use more than a half but less than 3/4 cup of honey. I don't measure the lemon juice but I'd guess around one tablespoon. Stir it all up, put in the boneless, skinless chicken breasts and grill.

Just shred the meat or cut it in strips, and put it in a tortilla with all the fixings you prefer. I use Picante Sauce for the Mexican flavor.

As I said, not traditional but good.
angelaid
11 years ago
Equal parts of soy sauce and honey. Crushed red pepper flakes, to taste. Easy and oh so good!
ghoghunter
11 years ago
My neice just posted on her facebook page she is making fajhita's for dinner tonight in her crockpot. Sounds pretty simple but also good!
Joann

Here is a link that might be useful: Crock Pot Chicken fajhitas
sheilajoyce_gw
11 years ago
I have always marinated the flank steak or skirt steak for fajitas in Wishbone Italian Dressing. I had also added a mixture of spices, but the dressing is really enough. I have marinated it overnight or just an hour or two, and either way is good.
ravencajun Zone 8b TX
11 years ago
Try this one its a knock off of Chilis recipe. Change the vinegar to balsamic, and be sure to add the liquid smoke that is the most important part.

Here is a link that might be useful: Marinade

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