Wildcard Fajita Marinade

by Kristie on March 30, 2012

in Nourish

Wildcard Fajitas

Around the country, it’s warming up FAST. I’ve already started planting things in Colorado, which means that the rest of you certainly have had the opportunity. It also means that the traditional winter braises and comfort foods that carry us through to mid-April aren’t going to cut it. I’m sorry, but I’m not eating pot roast in shorts and a tank top while drinking a margarita.

So, in lieu of a major winter recipe involving low and slow cooking, hearty root vegetables, and sitting inside, I’m going to give you an early taster of food that is PERFECT for enjoying on your back porch while holding the aforementioned margarita. This recipe for fajita marinade couldn’t be simpler or more adaptable, and it amps up the flavor of your fajitas without forcing you to resort to a paper packet of stale spices.

The bonus is the reason it’s called “wildcard”– you can use it on anything from meat to chicken to fully vegetarian/vegan fajitas. And if you’re trying to limit carbs, just serve the meat and/or veggies over lettuce with salsa and sour cream for a MEAN fajita salad.

Wildcard Fajita Marinade
#ratingval# from #reviews# reviews
Recipe Type: Entree
Author: Kristie
Prep time: 5 mins
Total time: 5 mins
Serves: 4
This marinade is sweet, tangy, pungent, and a little bit kicky for the perfect, most flavorful fajitas ever.
  • 1/2 C apple juice (not apple cider)
  • 1 to 3 canned chipotle peppers in adobo (depending on your spice tolerance)
  • 1 t cumin
  • 1 clove garlic
  • 1 T salt
  • 4 grinds of fresh black pepper
  • 3 T olive oil
  1. In a blender, combine all ingredients
  2. Pour into a plastic zip-top bag
  3. Add chopped onions, bell peppers, mushrooms, beef, chicken, or ANYTHING for 4 people
  4. Marinade for up to 8 hours (minimum of 2)
  5. Prepare fajitas
  6. Serve with warm tortillas, fresh salsa, and a crumbly mexican cheese like cotija

To prepare fajitas, you can either grill them, saute them, or broil them. The idea is to get a lot of color on the outside of the meat and veggies, without overcooking the insides. That means HIGH HEAT and not overcrowding your pan. Do it in a couple of batches if necessary.

*Hint– to get the perfect slices of meat for fajitas, slice the raw meat while it’s still partially frozen in the center. That way you can cut against the grain thinly, without mangling the meat, and get perfectly even slices!

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