Fajita Marinade

[downoffthemountain]

This stuff is straight off the shelf, so it's stupid easy and delicious:Mojo Picante Marinade by Goya.
You can find it in the mexican food section of many grocery stores. Here on the north shore I get it at Lischmans. Walmart even carrys the Mojo "std" marinade, but I'm partial to the "picante" variation - a little more kick. I've used with chicken, beef and pork.
The meat, some marinade and a ziplock baggie, in the fridge for 24 hrs - turning the baggie over once or twice in the that time. Being citrus based it tenderized as well as flavors the meat.
The wild pig tenderloin I grilled this way nearly brought tears of joy to my eyes.

[jallen355]

Dude.. Your method is right on. It's even better...and quicker for those impromtu Fajits Jones' to vacuum seal your marinated meat. I'm going to assume your using Flank Steak for your "beef" fajita's seared over a super hot flame, cut thin across the grain.

IMHO, however, D.L. Jardine's Fajita marinate is by far the best I've ever used. I've tried some of the Mojo products and some good uses for a few of them, but the Fajita marinates don't compare to D.L. Jardines. Again, this is my opinion. Your milage may vary. Give it a try sometime. Oh, I saute' the onions and bell peppers in Jardines' too.

P.S. Ceramic tortilla warmers are the nuts.......

Oh, I usually order it by the case online:
http://jardinefoods.elsstore.com/view/product/?id=13915&cid=2875

http://www.jardinefoods.com/img/cowboyfavs.jpg

[downoffthemountain]

I've not tried the Jardines, but will track down a jar. IMHO fajitas are a primary food group all of their own. I've used both flank and round steak. For this last batch, I actually used a sirloint tip roast. I slow cooked it on the grill - about halfway thru, sliced it into strips and then finished it off in the iron skillet with the onions. I realize that I'm in the minority, but I leave out the peppers - it's just a personal thing. I just never learned to appreciate bell peppers.

[Branch_Office]

I feel the same on on the bell peppers... the only weird thing is I will eat the red and yellow but do not like the green.

[jallen355]

The red, yellow and orange ones are sweeter than the greenies.

[Branch_Office]

Man, I think we will cook fajitas tonight. Something we do not think about cooking very often although we do fish tacos a good bit. Very good with a mango salsa.

[damianb]

I like Claude's after I "doctor" it up. It has a real smokey flavor so to kill some of the smoke I add two healthy shots of tequilla and squeeze a whole lime in with it. I put this in a ziplock bag and marinade over night. Also, I use flank steak as the preferred meat and I cook it over charcoal.