Need a good fajita marinade recipe

no matter how hard I try, I can never get mine to taste like a restaurant. The recipe below is the one I use the most. Its pretty decent. You have to be a little careful not to steam the meat by not using enough heat

MEXICAN STREET TACOS - 6 SERVINGS

2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges

DIRECTIONS:
• In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
• In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
• Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
• Serve steak in tortillas, topped with onion, cilantro and lime.

Achiote Adobo Marinade

The place I like buy my fajita meat marinates the skirt steak in a liquid with achiote paste. I'd try this link if I was going to replicate it at home.

I've read on here that fajitas in a lot of the tex mex places in Houston use a good bit of soy sauce in their marinade. Fajitas in Houston are the best I've had.

Buy this: Zavala’s Fajita

Or this: BBQ Rubdown Fajita

Use outside skirt steak.

LINK

Black Water Marinate for Flank Steak.

This is my go-to. I'll add lime juice instead of the apple cider vinegar and tequila instead of the water. I'll also add some chopped up cilantro.

I’ve used this for skirt steak and chicken many times.


Blend:

Juice from
-1 orange
-2 limes
1/4c olive oil
2 garlic cloves
3 chipotles in adobo
1/4c fresh cilantro leaves
1 tsp ground cumin
1 tsp kosher salt
Ground black pepper, to taste

quote:

---

use a copycat Pappasito’s recipe that I found on Texags.

---

I use that as well, with a little less pineapple and a little more lime.

quote:

---

I guess that site has some useful information after all.

That thread, though, highlights one thing I really like about TD/SECRant: It's easy to tell which message someone is replying to.

LOTS of "I used that recipe" replies, but you can't tell which one they are referring to.

Same with yours, actually. Did you use the first one, or just the 3:2:1 version that seemed to get a lot of traction?

---

I made this tonight. I mostly used the first recipe, but did use the 3:2:1 ratio. It was excellent.

I have a knack for playing with recipes, no matter how good it turns out, but my wife said I better not mess with this one (I will anyway)

quote:

---

That thread, though, highlights one thing I really like about TD/SECRant: It's easy to tell which message someone is replying to.

---

TD.com has the best layout and interface of any message board, bar none.