A unique meal can be made with the help of this excellent marinade, which includes lime, tequila, and cumin. Use on beef and grill, roast, or prepare meat according to your recipe’s instructions.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 2 /3 cup |
Ingredients
- ⅓ cup fresh lime juice
- ¼ cup tequila
- 2 cloves garlic, minced
- 1 tablespoon chopped cilantro
- 1 teaspoon dried, crushed Mexican oregano
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
Instructions
- Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
- To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of chosen meat (such as flank steak). Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.
- Remove meat from the refrigerator and discard marinade. Cook meat as directed in your recipe.
Reviews
My beef fajitas came out great using this marinade recipe. Folks who said it was flavorless…did you use the Mexican oregano the recipe calls for? It was the key flavor in the final product for me. Mexican oregano is much stronger flavored than the regular and worth finding in the Mexican section of the grocery store. I’ve been using it for years and love it! I might cut back on the lime next time, as it was a bit tart. And I threw in one chopped deseeded jalapeno and a little salt too. It’s a keeper for me.
Worst fajita marinade I ever made…the meat tasted extremely limey…don’t bother
I didn’t really like it, it made the meat taste just wrong in my opinion. My family didn’t really like it either.
That is what supposed to be what fajitas taste like! This is an excellent authentic southwestern marinade! Really good flavor, thanks for posting the recipe, now I can make fajitas that TASTE like fajitas. There may need to be an adjustment to the salt, but please, do NOT use soy salt, use SALT!
The flavors blended well for very tasty fajitas. I did not change anything in the recipe, and left the meat in the marinade for 24 hours.
Never knew taquila was so useful in tenderizing fajita meat!! I added mesquite liquid smoke, and McCormick Steak seasoning to the mix, this was delicious!! Thank you for sharing it!!
The best I have ever tried!
Very good! I made this for my daughter’s birthday party to have something besides the traditional hot dogs & hamburgers…it was a BIG hit! People even asked for the recipe!
I did equal parts oil, lime juice and tequila. Also added a splash of soy sauce. Made for tender beef, the longer you can let it marinate the better.
Loved the recipe. Added just a few more ingredients and changed to light rum from tequila. Added 2 chopped jalepenos, 1/2 tsp mesquite smoke, 1 tbl. worcestershire sauce and a tsp. of honey wine vinegar, which balanced out the lime. Fabulous. Great base recipe to put your own touches to. If you don’t have the vinegar just use 1 tsp of honey.
Wayyyyy too much lime in this! May try again with a squirt of lime only. The meat was tender.
There was WAAAY too much of the lime flavor. I marinaded the steak for about 6 hours! It was slightly spicey but the only real flavor was the lime. It smelled wonderful but I will not be making this again.
Exactly what I needed. I tripled the recipe to work for two and a half pounds of beef and flipped the tequila/lime juice amounts. I also added onion powder and a little worchestershire sauce. Thanks for sharing this.
This is a good fajita marinade for about 1/2 pound of meat. I did add a couple tablespoons of olive oil to tenderize the meat along with a teaspoon of liquid smoke (personal preference). I let this marinate for 8 hours and grilled it over charcoal. I cut up some onion and pepper and sauteed that while the meat was grilling. This was so good with warm flour tortillas and all the fixin’s: fresh salsa, guacamole, pico de gallo, shredded cheese, and a dollup of sour cream.
I marinaded 24 hours; a very short marinade might have been okay. With the tequila and lime combo it had a weird sour flavor.
Very flavorful and tender. I marinaded it overnight. I did add some olive oil… In general this could have used some salt, something that was overlooked in the recipe. I will try this again, then again I’ll add some sea salt.
Used this on about 20 pounds of flank steak this weekend. Wow! I wasn’t very exact with the measurements, but after marinating most of the day, it was the best flank steak I’ve ever made. Also, I was running low on tequila, so a little white rum got mixed in, too. Topped the steak with some fresh pineapple salsa, and it was a delight.
This was a great recipe…I put only slightly less lime juice in it and marinaded overnight. The beef came out delicious and different then typical beef fajitas.
made this tonite for an unplanned dinner and used a new york cut as the market didn’t have flank or skirt steak. I pierced the meat with a fork as I didn’t have time to marinade over nite. I used all the ingredients and added about a tablespoon of soy sauce and some olive oil. After grilling and tasting, I had to sprinkle salt over the meat to balance out the strong lime flavor. adding salt made the marinade more to our taste, and with this addition would use this recipe again.
This marinade is easy to throw together but, as written, it just doesn’t have the spicy kick that we like so much. The meat was tender and smelled fantastic but I just could not get past the overwhelming lime flavor.
This was wonderful!! I didn’t have tequila, so I skipped that and I also didn’t have the cilantro, so i just used 1 tbls. puerto rican sofrito which I had on hand. I used chicken instead of steak and the fajitas were great!! I’ll make this marinade for fajitas over and over again. Thanks for sharing.