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Original recipe yields 16 servings
This recipe makes fajitas that are addictive! And I ought to know - I'm from Texas! I scaled this to 20 servings for a party and used half the marinade for top round steak and half for chicken breasts. I used only 1/2 cup water in this re-scaled recipe, and I also threw in a generous handful of chopped fresh cilantro. It needs the cilantro... that gives it a wonderful kick. I marinated the meat for 24 hours and then grilled it nice and slow. It couldn't have been better! The meat was tender and absolutely perfect.
This is very good... I did increase the Cayenne to 1 teasp and also added 1/2 teasp each of Cumin and Coriander...and also some Jalapeno juice from the jar... It was so good... We made fajitas and also used the leftover meat the next day with eggs for breakfast... Kiki (Brampton,On,Canada)
Wonderful! - Better than our favorite restaurant. I've never made fajitas at home and had them come out so well. Followed the recipe as given. Marinaded chicken tenders for about 8-9 hours - was plenty of time. I used my new grill pan skillet and grilled the chicken in just a tiny bit of the marinade. When that was done, I took them out, put a little more marinade in the pan, and grilled a large sliced onion and both a red and green bell pepper, cut into strips. Added a little more olive oil and cajun spice while the veggies gooked. Best fajita meal ever!