I call this fajita marinade, but really I use it for fajitas, chicken quesadillas, chicken enchiladas, and southwest chicken and black beans. I used to buy a bottled marinade, but my grocery store stopped carrying it. The day I realized this I stood in the aisle stunned and a little distressed that my store in New Mexico had stopped carrying any southwest flavored marinades. It was the little shove I needed to figure out how to make it myself. This is an adaptation of several marinades I found, and I’m still adjusting. But it feels good to know exactly what I’m eating. Oh, except for the Worcestershire sauce, just what is in that stuff anyway?
Fajita Marinade
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons sugar
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1 teaspoon minced garlic
- 1/8 teaspoon red pepper
Instructions
- To double this, remember that 4 tablespoons = ¼ cup. A single recipe is enough to marinade the meat for one meal (1-2 lbs. of meat).
- Mix all ingredients together using a small whisk, or shake together in a small jar.
- Put the meat and the marinade into a large zip top bag, and let it rest in the fridge overnight.
- The marinade, without the meat, should keep in the fridge for a couple of weeks at least, so you can make a double recipe and save the extra for a second meal.
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