Beef and Chicken Fajita Marinade

[threecreekranch]

I currently use a commercial fajita seasoning to marinade my beef and chicken fajitas.

3 heaping Tbsp Fiesta brand fajita seasoning
1 cup Worcestershire sauce
1 cup Soy Sauce

Marinate 5-6 chicken breasts (or an equivalent amount of flank steak) in a 1 gallon Ziploc bag for 4 hours (or more), turning occasionally to redistribute the marinade. Discard marinade and grill. Slice the cooked meat across the grain.

This recipe works well and I am really pleased with it. However, I can't always find the commercial seasoning and when I recommend this to others around the country they cannot always find a source of the seasoning in their location. I'm trying to find a way to "mix my own" if you will so that I don't have to rely on the availability of the off-the-shelf product. Any advice you might have on what to include (while maintaining the taste and flavor) would be greatly appreciated.

Three Creek Ranch
McKinney, TX

[Gator]

Try this:

viewtopic.php?f=30&t=5090

[RWBTEX]

Ha ha I havent seen Joe Tapia in about four ir five years, he's a pretty good fajita cook.

Three Creek Ranch, try thehttp://www.sucklebusters.com" target="_blank hog waller on those chicken fajitas, pretty good stuff. Just tried it this past weeked and liked it better than the Hoochie Mamma on chicken. Sucklebusters also has a fajita spice you can blend with that hog waller or try it alone

As for Fiesta spices, which are good too you can order online as well.
http://fiestaspices.com/index.asp?page=fajita" target="_blank" target="_blank.

Good luck

[limey]

I use a similar recipe as well, Fiesta is some good stuff for fajitas. I also like Sucklebusters Hoochie Mamma on the chicken as well. I also add some fresh chopped cilantro to the marinade.
Thanks for sharing.

[RWBTEX]

If you add some lemon pepper to the fiesta fajita seasoning (not the chicken one) and cook some chicken you will love it.

[js-tx]

If it's Fiesta Seasoning, I'm sure it's all the basic seasonings plus quite a bit of MSG... whether that's bad or not, I guess it's up to the cook and his/her guests.