How to: Mexican Fajita Marinade

Fame is a fickle food upon a shifting plate. – Emily Dickinson

Citrus, chilli and garlic marinated pork (in this case). The marinade can be
used for beef or chicken as well.

Here’s a delicious and easy “how to” that I’ve been doing for years.

Every so often I like to do fajitas. They’re fast and easy and probably a little on the healthy side. The thing I don’t like (quite so much) is the packets of fajita spice that you can get at the grocery store to flavour your meat.

It’s unnecessary for a normal fajita. If you do it right.

This marinade gives you spicy, garlicky, citrusy meat that goes perfectly with all the usual fixin’s you would put on a fajita.

The brown pieces are kumato tomatoes. Unusual.

It may take a little time on the counter but if you do it in the morning before work you’re all ready to go when you get home.

It’s your choice if you grill, fry or barbecue. Just make sure that your meat is cooked through.

When I pan-fry (as I did this night) I like to pour all the marinade in the pan ad let it evaporate. It adds an extra lime-pepper kick that we really like.

To round out your fajitas try romaine lettuce, avocado, tomato, green pepper, jalapenos and lots of cumin seed. And don’t forget the sour cream.

Dare I say this is a filling meal that the whole family can enjoy.

When I pan fry I usually let the marinade evaporate in the
pan. It lets you get all the garlic, lime and chilli.

Fajita Marinade 

1 lb pork, beef or chicken

juice of 1 lime

1/4 cup vegetable oil

3 garlic cloves, chopped

2 tsp dried red pepper flakes

1 tsp salt

Whisk together the lime juice, oil, garlic, chilli flakes and salt in a non-metal dish or zip-lock bag.

Place the meat in the marinade. Coat on both sides and let marinate for 1 to 2 hours on the counter, or overnight in the refrigerator.

Turn the meat at least once during marinating time.

Remove the meat from the marinate and either broil, grill or fry.

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