Help I need a good fajita seasoning recipe

[hsmom]

I find that the packaged ones at the store just don't due taste like it does coming from a good restaurant. Any tried and true recipes out there?

[Mrs Mungo]

I don't really use a recipe but I use: crushed garlic, soy sauce, worcestershire sauce, liquid smoke (this is really key), lime juice, a touch of honey, olive oil, cumin, a little cayenne. if I have some chipotles leftover from some enchiladas I sometimes will chop one or two up really small and add those as well.

[bamagirl]

This is our favorite...it's from Martha Stewart and is a little spicy...it's awesome on steak and we use either the homemade or store bought tomatillo salsa with it which is the perfect compliment to it. I do make mine like fajitas with the peppers and onions.

 

http://http://www.marthastewart.com/recipe/chile-rubbed-skirt-steak-tacos

[sixpence1978]

Here's mine...

 

I marinate my chicken or steak for 1-4 hours in the following:

 

2T oil

2T lemon or lime juice

1.5t seasoned salt

1.5t oregano

1.5t cumin

1t garlic powder

.5t chili powder

.5t paprika

.5t crushed red pepper

 

Then I saute all my peppers and onions in a little oil for a few minutes before I throw the meat and all the marinade in the pan.

[shalom22]

Ok Texas Ladies, I want to know how come this young lady is needing help with her fajitas 3 hours ago and not one Texan has chimed in with a recipe?:D

 

I just got a great cookbook that has the fajita recipe for Ninfa's. Now for y'all not familiar with Mama Ninfa, she opened a small restaurant in a Houston eastside Barrio back in 1973. She had some of the best texmex around. Sadly, I don't think there are any of her restaurants open anymore.

 

But here is how Mama Ninfa made Fajitas:

 

2 skirt steaks, 1 to 1/2 pounds each

 

Marinade:

1 large orange

2 lemons

1/4 cup pineapple juice

1/4 cup white wine

1/4 cup soy sauce

1/4 cup water

3 dried chiles de Arbol

1 T coarse black pepper

1 garlic clove minced

 

For the marinade, grate 1 T of peel from the orange and 2 t peel from the lemons. Squeeze the orange and get approximately 1/4 cup juice, and squeeze both lemons to get a simular amount of juice. Put the citrus zest and fresh squeezed juice into a small bowl. Add the pineapple juice, wine, soy sauce and garlic, stirring to combine the ingredients. Pour the marinade over the skirt steaks. Let the meat marinade for atleast one hour but not longer than 2 hours.

 

Drain the skirt steaks. Cook them about 3 inches above the coals or 4 inches below the broiler flame for about 5 to 6 minutes on each side, or until they are done to your taste. Remove the meat from the heat and let it sit for 5 to 10 minutes. Slice the meat across the grain and diagonally into finger-length strips.

 

Serve with flour tortillas, Pico de Gallo, guacamole and grilled peppers and onions. And whatever else you like.

 

This recipe is in the cookbook: Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison.

[unsinkable]

I just use equal parts lime juice & olive oil, the add minced garlic, salt & pepper.

 

I count on the salsa & taco sauce that we use as toppings to add other flavors.

[Spy Car]

I don't really use a recipe but I use: crushed garlic, soy sauce, worcestershire sauce, liquid smoke (this is really key), lime juice, a touch of honey, olive oil, cumin, a little cayenne. if I have some chipotles leftover from some enchiladas I sometimes will chop one or two up really small and add those as well.

 

I'd eat at your house :D

 

Bill

[hsmom]

I don't really use a recipe but I use: crushed garlic, soy sauce, worcestershire sauce, liquid smoke (this is really key), lime juice, a touch of honey, olive oil, cumin, a little cayenne. if I have some chipotles leftover from some enchiladas I sometimes will chop one or two up really small and add those as well.

 

Oh, I tried this. Well I added some lemon and some chili powder. It turned out awesome. Thank you so much!

[hsmom]

Ok Texas Ladies, I want to know how come this young lady is needing help with her fajitas 3 hours ago and not one Texan has chimed in with a recipe?:D

 

I just got a great cookbook that has the fajita recipe for Ninfa's. Now for y'all not familiar with Mama Ninfa, she opened a small restaurant in a Houston eastside Barrio back in 1973. She had some of the best texmex around. Sadly, I don't think there are any of her restaurants open anymore.

 

But here is how Mama Ninfa made Fajitas:

 

2 skirt steaks, 1 to 1/2 pounds each

 

Marinade:

1 large orange

2 lemons

1/4 cup pineapple juice

1/4 cup white wine

1/4 cup soy sauce

1/4 cup water

3 dried chiles de Arbol

1 T coarse black pepper

1 garlic clove minced

 

For the marinade, grate 1 T of peel from the orange and 2 t peel from the lemons. Squeeze the orange and get approximately 1/4 cup juice, and squeeze both lemons to get a simular amount of juice. Put the citrus zest and fresh squeezed juice into a small bowl. Add the pineapple juice, wine, soy sauce and garlic, stirring to combine the ingredients. Pour the marinade over the skirt steaks. Let the meat marinade for atleast one hour but not longer than 2 hours.

 

Drain the skirt steaks. Cook them about 3 inches above the coals or 4 inches below the broiler flame for about 5 to 6 minutes on each side, or until they are done to your taste. Remove the meat from the heat and let it sit for 5 to 10 minutes. Slice the meat across the grain and diagonally into finger-length strips.

 

Serve with flour tortillas, Pico de Gallo, guacamole and grilled peppers and onions. And whatever else you like.

 

This recipe is in the cookbook: Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison.

 

 

I just copy and pasted this. I will have to try it next time. Thank you

[Mrs Mungo]

I'd eat at your house :D

 

Bill

 

Anytime, my friend! :)

 

Oh, I tried this. Well I added some lemon and some chili powder. It turned out awesome. Thank you so much!

 

I'm glad it turned out well!!

 

shalom-Hey, I'm from Oklahoma, I can cook fajitas! :lol:

[shalom22]

Anytime, my friend! :)

 

 

 

I'm glad it turned out well!!

 

shalom-Hey, I'm from Oklahoma, I can cook fajitas! :lol:

 

Ok, confession time, I too am an Okie;)....but I have lived in Texas longer than I lived in Oklahoma. I married into the state. And I have had a lot of practice cooking Tex-Mex.:D

[Mrs Mungo]

Ok, confession time, I too am an Okie;)....but I have lived in Texas longer than I lived in Oklahoma. I married into the state. And I have had a lot of practice cooking Tex-Mex.:D

 

See I left the area soon after our marriage. I've had a lot of practice because I had to learn to cook it! California-Mex, Germany-Mex, east coast-Mex, Hawaii-Mex, they are not the same as Tex Mex.:lol:

[ladydusk]

Another marinade ... Tequila Lime, Oh, yum.

[elise1mds]

My recipe includes a guilt factor. I marinade the meat in a mix of olive oil, Worcestershire, garlic, salt, pepper, and ... tequila. Not a lot, I promise, just enough. Then when I cook the meat, I throw in the lime juice. ;)

[Mrs Mungo]

My recipe includes a guilt factor. I marinade the meat in a mix of olive oil, Worcestershire, garlic, salt, pepper, and ... tequila. Not a lot, I promise, just enough. Then when I cook the meat, I throw in the lime juice. ;)

 

Hm, I don't use tequila in my fajitas but I do in my black beans, YUM!

[LibraryLover]

Ime, it's all about the cumin. Then the lime, then the fresh cilantro.

 

But I see it's been hashed out already. :D

 

Go team cumin!

 

But go more team Tequila!

[Country Girl]

:drool5: You are all making me soooo hungry! I'm going to have to try some of these to change up our fajitas.