Tex Mex Marinade For Fajitas Recipes

Steps:

• Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
• Heat a cast-iron skillet over medium-high heat until hot. Toss the peppers and onions in a bowl with the oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot skillet and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare an outdoor grill for medium-high heat.
• Lightly brush the grill grates with oil and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice.
• Serve with the warm tortillas peppers and onions, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
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Steps:

• In a shallow dish, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and liquid smoke if desired. Add the steaks and turn to coat. Cover; refrigerate for 8 hours or overnight., In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly., Drain beef and discard marinade. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and vegetables are tender, turning steaks once., Open foil packets carefully to allow steam to escape. Thinly slice steaks; place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired.

Steps:

• Mix marinade ingredients together in a bowl.
• Marinate the beef or chicken in a large plastic baggie for 4-6 hours.

Steps:

• For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

Steps:

• Whisk together first 7 ingredients until well blended.
• Place onion and bell pepper in 1 zip-top bag; add 1/2 cup beer mixture.
• Seal, turning to coat.
• Chill 1 hour.
• Place chicken in remaining zip-top bag; add remaining beer mixture.
• Seal, turning to coat.
• Chill 1 hour, turning once.
• Drain chicken, discarding marinade.
• Grill chicken and onion, covered with grill lid, over high heat (400° to 500°) 5 to 6 minutes on each side.
• Grill bell pepper 5 minutes.
• Cut chicken into thin slices, and cut bell pepper into thin strips.
• Serve chicken, onion, and bell pepper with flour tortillas.
• Serve with desired toppings.
• *1(1 1/2-pound) package flank steak may be substituted for chicken.
• Marinate 4 hours.
• Grill flank steak 10 minutes on each side.