The Easiest and Best Fajita Marinade EVER!

2

My husband and I lived in England for two glorious years. I love almost everything about England. The weather, the tea, the food, the culture, the history, the scenery…Everything! Well, except the “Mexican” food. 

It always tasted vaguely of curry and just didn’t have the right combination of flavor and texture. We went to a “Mexican” restaurant in London once and it did not go well.

The menu listed 3 different kinds of fajitas: Turkey (what?), Shrimp (ok, that’s fine) and Salmon (weird). Ugh! Get it together!

The hubs and I both grew up in Oklahoma and ate proper Tex-Mex all our lives. We missed it, we craved it, we mourned the spicy cheesy deliciousness that was most Mexican dishes.

Don’t think for one minute that I am knocking British food. Proper British fare is some of my absolute favorite in the world and I crave it daily. British Tex-Mex though? No.

Desperate times called for desperate measures. We learned to make our own!

A fajita marinade that is truly restaurant-worthy! It's the key to the best fajitas you'll make!

This fajita marinade is the greatest thing! It smelled like a Mexican restaurant and made every piece of meat we put in it taste wonderful.

It wasn’t Uncle Julio’s or Ted’s Café Escondido but for our Tex-Mex deprived tummies it was perfect.

Here are the players:
  • ¼ cup Olive Oil
  • 1 tsp Lime Zest (save the lime and make some guacamole!)
  • 2 tsp Worcestershire Sauce
  • 1 ½ tsp Cumin
  • 1 tsp Salt
  • 1 small handful of fresh Cilantro (Coriander in England), loosely chopped
  • ½ tsp Dried Oregano
  • ½ tsp Pepper
  • 2 cloves of Garlic
  • 1 can of Beef Broth (I use two bouillon cubes and boil 16 oz water)

Fajita Marinade Recipe Ingredients

Combine all the ingredients and throw in your meat of choice. We have done chicken, beef, pork, and shrimp.  All have been delicious!

You can let this marinate overnight, no problem. We usually would make it at lunch, let it marinate all afternoon, and cook it at dinner.

Fajita Marinade Recipe

One thing we learned was to grill or pan fry the meat whole, let it rest for about 5 minutes, and then cut it up in fajita strips. It made the meat more tender and was a lot easier to cook.

Fajita marinade recipe - Splendry

This recipe, my friends, is the difference between good fajitas and great fajitas. Why be mediocre? Now Go! Cook! Feast!

And if you need a great dessert idea, this is the perfect finish to your meal!

Originally published September 30, 2015

The following two tabs change content below.
Anna Jane

Anna Jane

Anna Jane Perrey is a lover of many things. She is passionate about travel, food, various forms of entertainment and cheeseburgers. She is married to a nerd (the cool kind) and has a gorgeous 5-year-old named George. Her life goal is to have hair like Tami Taylor. She works part-time as an online facilitator for ACU's Conflict Resolution program and full-time as a mother, preacher's wife, and schnoodle owner. She resides in Cordell, OK where the closest Target is 1.5 hours away. To make up for this tragedy she uses Amazon Prime...a lot.
Anna Jane

Latest posts by Anna Jane (see all)

2 Comments

Leave A Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Shopping cart

Subtotal
Shipping and discount codes are added at checkout.
Checkout