Cooking fajitas – How do you make yours?

I made chicken fajitas last night (and today  for lunch, and probably the rest for dinner tonight). I used to use a bottled fajita marinade made by Jardines in Carollton, TX (

Hasn’t been easy to find lately, so I looked on line for a recipe for a similar marinade. There are so many ways that people make their fajitas! A lot of people use a dry rub, either packaged or one they make themselves. When I was in Chicago, we bought some ready-to-cook beef fajita mix from a Mexican market, and the marinade and preparation method were similar to this:

3/4 Cup Worcestershire sauce
1/4 Cup soy sauce
2 TB water
1 TB vinegar
2 TB lemon or lime juice
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp oregano (I use Mexican oregano)
1/2 tsp black pepper (I use more)

I cut up chicken thighs (skinless/boneless) or beef (skirt steak or flank steak) along with sliced bell peppers and red onion and add them all to the marinade. Stir all together, cover, and marinate in the refrigerator for at least a couple of hours, up to 24 hours. You could add spicy peppers along with the bell peppers.

I cook mine, drained, in a cast iron skillet over high heat. You could keep the protein in larger portions and grill them, then cook the peppers and onions in a skillet.

I served mine today with avocado, salsa, green onions and sour cream on flour tortillas.

Do you make fajitas? If so, how do you make yours?

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6 Responses to Cooking fajitas – How do you make yours?

  1. Ad rem says:

    This looks amazing Stella….can’t wait to give it a try. 😋

    Liked by 2 people

  2. jeans2nd says:

    Don’t care for Mexican food, no idea what a fajita is. Throw some portobella mushrooms in that skillet and saute fast on high with high-grade olive oil, add a piece of homemade bread, and we have a fantastic dinner!

    Now I’m hungry. Great visuals, Stella.


    • stella says:

      The fajitas (the way I make them) aren’t “Mexican spicy” unless you add spicy salsa or other spicy toppings.

      Liked by 1 person

      • texan59 says:

        Mexican food is typically not spicy. It’s what goes on the food that makes it that way. Tex-Mex might be. Depends on who’s making it, but it doesn’t usually start out that way. Chicken or beef fajitas are some of the best tasting meat preparations ever.

        Liked by 1 person

        • stella says:

          There are a lot of Mexican people who have settled in the Chicago area, and lots of good authentic Mexican and Tex/Mex food. One fast food thing I had was called a wet taco. Reminded me of a kind of stew on a tortilla and very tasty!

          Let’s face it – Chicago has lots of great food of all kinds, both fancy and street type food.


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