THURSDAY'S RECIPE: FAJITAS THAT SPEAK WITH TRADITION, FLAVOR, AND AN UNFORGETTABLE MARINADE

Chicken Fajitas with Rich Marinade

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Some dishes need no introduction because their aroma precedes them. Crispy over the fire, aromatic with every flicker of heat, and steeped in history, they are a living celebration of the mestizo cuisine that unites northern Mexico and southern Texas. Their origins date back to the cowboys and farm workers who, with simple cuts and few ingredients, created memorable meals around the hearth.

In this version, I honor that tradition with a marinade that elevates the flavors without complicating them. With citrus and smoky notes and a touch of spice, this recipe not only transforms the main ingredient but turns each bite into a conversation between fire, culture, and seasoning.

Grilled Fajitas with a Rich Marinade

Serves: 4.

Total time: 30 minutes + marinating.

Level: Easy to intermediate.

Ingredients for fajitas.

• 1.5 kg of beef (skirt steak, bavette, or flank steak), chicken, or mixed vegetables (portobello, peppers, eggplant)

• 1 large white onion, cut into thick julienne strips.

• 2 bell peppers (red and yellow), cut into strips.

• 1 tablespoon of vegetable or avocado oil.

• Sea salt and black pepper to taste.

  
  

To serve.

• Warm corn or flour tortillas.

• Pickled red onion.

• Guacamole or mashed avocado with salt and lemon.

• Fresh cream with lime zest (optional)

• Split lemons for juicing.

Rich Marinade for Fajitas

Yields approximately 1.5 kg of meat, chicken, or vegetables. Recommended marinating time:

• Beef: 6 to 12 hours.

• Chicken: 2 to 6 hours.

• Vegetables or mushrooms: 30 minutes to 1 hour.

  
  

Ingredients.

• 1/3 cup (80 ml) fresh lime juice (or lemon juice)

• 1/4 cup (60 ml) of vegetable or avocado oil.

• 3 tablespoons of low-sodium soy sauce.

• 2 tablespoons of apple cider vinegar.

• 1 tablespoon of honey or brown sugar.

• 1 tablespoon Worcestershire sauce.

• 2 fresh garlic cloves, finely chopped or grated.

• 1 teaspoon ground cumin.

• 1 teaspoon dried oregano (preferably Mexican)

• 1 teaspoon chili powder or smoked paprika.

• 1/2 teaspoon ground black pepper.

• 1/4 teaspoon ground cinnamon.

• Zest of 1 lime or lemon (optional but recommended)

  
  

Marinade Instructions

1. In a large bowl, mix all the liquid ingredients: lime juice, oil, soy sauce, vinegar, honey, and Worcestershire sauce.

2. Add the grated garlic, cumin, oregano, chili powder, pepper, and cinnamon. Stir in the lime zest, if using.

3. Taste and adjust the flavor: add more honey for red meat, or more lime for chicken.

4. Place the meat or vegetables in a Ziploc bag or an airtight container. Cover with the marinade.

5. Refrigerate for the recommended time depending on the ingredient.

6. Before cooking, drain lightly without removing all the liquid. Cook in a hot pan, griddle, or grill until the surface is well caramelized.
   

Preparing the fajitas

1. Remove the meat or vegetables from the refrigerator and let it come to room temperature for 20 minutes.

2. In a large skillet or griddle over high heat, add a tablespoon of oil.

3. First, cook the meat or vegetables until well browned. Don't stir too much, as this will cause a crust to form. Remove and set aside.

4. In the same pan, add the onions and peppers. Sauté with a pinch of salt until soft and lightly browned.

5. Add the meat or vegetables back to the pan and mix everything together to combine the flavors.

6. Serve hot with tortillas, guacamole, and suggested toppings.
   

Chef Yerika's Tips

• This marinade is perfect for beef (skirt steak, bavette), chicken, or even vegetables.

• For mushrooms, add an extra splash of soy sauce at the end of cooking to intensify the umami.

• You can substitute the chili powder with ground dried guajillo chili or add achiote paste diluted in sour orange juice for a more Mexican flavor.

• The touch of cinnamon is subtle yet essential in balancing the spices.

• Add one tablespoon of Dijon mustard for a more sophisticated profile, ideal with vegetables or chicken.

• Let the meat rest for 5 to 10 minutes before cutting to preserve juices.

• Serve with lime-zested crema, toasted tortillas, and pickled onions for the complete experience.

  
  

Fajitas have that magic of uniting the simple with the memorable. With a good marinade, intentional cooking, and the right accompaniments, they become more than just a meal: they become an experience. This recipe doesn't seek to reinvent tradition, but rather to honor it with ingredients that speak for themselves. Whether for a get-together with friends, a casual dinner, or a weekend treat, these fajitas are a tribute to the fire, the flavor, and the history they carry.