Fajitas Tink: I need a recipe. Anyone have a recipe for a marinade for fajitas? The packaged ones you buy in the store all go on "after" the meat is cooked. I want one where I marinade the beef and then grill it.  M@MI: i maranade in diced onions,,jalipino,tomato,, and or take 1 whole ,,,toamto,onion,jalipino..boil till soft,,put in blender,,add a piece of raw garlic,,blend,,use as marinade or topping,,i.e. salsa harlett anathema:  ...... i found this page at around page 35...there about... just the juice from 1 orange just the juice from 2 limes 4 tablespoons of oil 2 cloves of garlic 3 chipolte chiles in adobo sacue 3 tablespoons chopped cilantro 1 teaspoon of cumin 1 teaspoon of salt i hand squeezed the juice from a fresh orange i had and used bottled lime juice..i was surprised by how many chipolte chiles there are in little 7.5 ounce can...anyway.. put all of the ingredients into a blender,and blend..then pour over your meat... let marinate for a t least 2-4 hours... mine marinated for 24 hours.. i had other food too move first...i followed this recipe as it is written, because it was my first time using chipolte chiles in adobo sauce.. i am about positive my ole what's his name is gonna enjoy the flavor...and i sure i will use a few more chipolte chiles next time i make this marinade....which i think be wonderful with pork & chicken... (Edited by harlett anathema) harlett anathema: it's spicy.. but not that hot nipping type.. if you want that heat.. use a tini pinch of red pepper flakes.. harlett anathema: wish me luck.....i'll be making green chile sauce from scratch this week and perhaps red chile..and i am trying out a recipe for making shredded beef or pork.. for taco's burrito's...etc etc etc...it's a crock pot recipe,it you have 1... i don't don't will be mexican pot roasting it on the stove... harlett anathema: here's the recipe for crock potting "carne" which you'll then fork shred for shredded TACO's Burrito's etc etc... 1-teaspoon of salt 1-teaspoon of garlic powder 1 teaspoon of cumin 1/2-teaspoon of dried oregano 1/2-teaspoon of ground coriander 1/4 teaspoon of cinnamon two bay leaves 2 cups of chicken stock if your using PORK ........or.............. 2 cups of beef stock if your using BEEF This will be my first time using this recipe,which i will be busy at, in the next moment,and will tell it, if it does in fact fill the house with scrumptious aroma's..... i'm using beef, today,and will stove top simmer...so i'll be doubling the spices,plus adding a pinch more...and double liquid..... i read over a dozen of reviews out of hundreds for this recipe, that all raved...and said they added a pinch more of the spices.... well when your meat of choice is done.. you'll lift it out of the broth and it should just fall apart and you'll use a fork too shredd it a little more.. your making shredded taco's etc etc not ground beef... harlett anathema: HUH..??? oh.. i'm a soft shell taco person..meaning i just use flour tortilla's that i warmed up.. I'm still waiting on the green chiles,so i haven't made my green chile sauce yet...  harlett anathema: something is missing in that "carne: recipe...maybe,it just needs too quadruple the amount of listed spice...??? it's good..just not great.... i want great... harlett anathema: the recipe above for "carne" is a slow cooker recipe... which i put in a stove top pot with too much water... i don't have a slow cooker... fajitas.. are marinated then grilled either on a grill of some kind on a fry pan or under the broiler....try broiling your fajitas for a faster dinner... the longer you marinate the tastier the meat or poultry will become... scroll up a few posts..see my post and the recipes starting out with fresh squeezed orange juice...It's 1 of the best fajitas marinades i have tried..and of course you can customize any recipe too taste after you try it...like adding a few more chipolte chiles in adobe sauce.. a sprinkle of red pepper flakes... etc... | Food Chat Room Similar Conversations |
