The best fajita marinade! It’s the only one you’ll ever need to make chicken, beef, or shrimp fajitas full of flavor.
Skirt steak, flank steak, brisket.. these are cuts of meat that originally, no one wanted. You might ask yourself, why would no one want these delicious cuts of meat?! Mainly because the only way to make them tender, the only way to make them edible without also consuming a large glass of water, is to cook them low and verrrry slowly, or by marinating them with a good acid, like lime juice or orange juice.
Another technique that helps these meats along in their cooking process is a good marinade. Just like brining comes before great fried chicken, so should marinating come before grilling flank or skirt steak. It softens up the connective tissue and imparts incredible flavor. I like to marinate for at least 24 hours, but 4 hours will do in a pinch. Just remember, you’ll need to season more before and after cooking. And do me a favor – skip the “fajita seasoning” you find at the grocery store all together. You don’t need it! Not with this marinade.
My perfect fajita starts with freshly grilled flour tortillas, refried beans and sour cream spread on the tortilla, then medium rare slices of flank steak spread evenly. Top that with freshly diced summer tomatoes, crunchy lettuce, a sprinkle of kosher salt (to bring out the flavor in the tomatoes), and a sprinkling of extra sharp cheddar cheese.
What do you love on your fajitas?
- 1/2 cup orange juice
- 1 tablespoon cilantro minced
- 1 teaspoon chili pepper paste
- 2 teaspoons Worcestershire sauce
- 3 pinches kosher salt
- fresh cracked black pepper
- 1 teaspoon cumin
- 3-6 cloves garlic whole or minced - your choice
- 2 packets cilantro & annato Sazón from Goya
- 1 cup boiling water
Combine orange juice, cilantro, chili pepper paste, Worcestershire sauce, salt, pepper, cumin, and garlic in a medium sized bowl. Whisk to combine well.
Add two packets of Goya Sazón and 1 cup boiling water and whisk together again.
Allow marinade to cool completely (I put mine in the freezer for a while), then pour over chicken, beef, or shrimp in a ziptop bag. Allow to marinate for at least 4 hours, but overnight is better.