Dynamite Fajita Marinade

I know it’s been a really long time since my last post but my life has been pretty busy and not a whole lot of interesting things were happening. But for the last several weeks I’ve done some experimenting with a Fajita meat marinade and I hit on a really delicious one. At least I think it is.
For the marinade :

3-4 cloves of Garlic, Smash them real good with some Kosher salt. You want it like a paste.

A handful of Cilantro, Rough chopped

A handful of Parsley, Rough chopped

2 Jalapenos, Rough chopped and mashed a little. Add a Serrano for a bit more heat and flavor.

Fresh cracked pepper

3-4 Limes, juiced. You can zest them first to add a bit more flavor.

I don’t give exact measurements because it depends on your individual tastes. If you like something add more, if not add less. If you don’t care for Cilantro just add a little but I think it’s necessary for the full flavor.

Mix this in a bowl with some olive oil. It’s hard to say how much but ¼ to ½ cup is usually plenty. You want it wet but not soggy.

Now for the secret: Grind together Cumin and Coriander seeds to a fine powder and mix that in to the marinade. Mix it all together well.

What kind of Fajitas do you like?

If you use skirt steak for your fajitas (which I think is the best cut) have the butcher trim and tenderize it for you. It saves a lot of time and doesn’t cost anymore. I have used several cuts and a flank steak is good if cut across the grain. Chicken is an excellent option and delicious with the same marinade. I haven’t tried it yet but I’ll bet shrimp are good too, just don't marinade too long, the lime juice can start to cook the raw shrimp.

I rub the marinade into the meat, making sure to get a good coating over the whole piece of meat. Cover and refrigerate for 2-3 hours. You can go as long as 24 hours. Scrape the excess marinade off the meat before grilling. I grill mine over a very high heat for 3-4 minutes per side for medium rare. Watch for flare ups because of the oil.

Take some red, yellow and orange peppers and sliced onions, oil them up, salt and pepper them and using a basket cook them on the grill too. The Spice House sells a great seasoning blend called “Milwaukee Iron” that has a great smoky, spicy flavor. Add a little to the peppers and onion before cooking for a bit more kick and lots of flavor.

Warm a flour tortilla on the grill, layer the meat and peppers, add some Chihuahua cheese, Cholula hot sauce, and a dab of Crema Supremo and I am in my happy place.