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 (https://jardinefoods.com/product/dlj-fajita-marinade/).
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?