Beer Marinade For Fajitas Recipes

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FAJITA MARINADE



Fajita Marinade image

This quick and simple marinade adds a delicious flavor to fajita style meat. Discover how to make it with this step-by-step recipe.

Provided by Derrick Riches

Categories     Dinner     Lunch     Sauce

Time 2h30m

Number Of Ingredients 9

Kosher salt, about 1/2 teaspoon per pound of meat
Juice of one lime
1 tablespoon soy sauce
A splash of beer
2 tablespoons sugar
1 teaspoon ground cumin
1 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika

Steps:

  • Gather the ingredients.
  • Season the meat with kosher salt on both sides. Use about 1/2 teaspoon per pound of meat, or about as much as you would add at the table if the meat were served unseasoned. Place in the refrigerator for at least two hours, or overnight.
  • When the meat has finished dry-brining, prepare the marinade. Place a large zip-top bag into a bowl and fold the edges of the bag over the edges of the bowl. Add all remaining ingredients and stir to combine.
  • Place the steak in the bag and coat it with the marinade. Seal the bag most of the way, squeeze out as much air as you can, then fully seal. Place in the refrigerator for about 30 minutes.
  • Grill or pan sear to your desired temperature.

Nutrition Facts : Calories 14 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 189 mg, Sugar 2 g, Fat 0 g, UnsaturatedFat 0 g

BEER BEEF FAJITAS



Beer Beef Fajitas image

Provided by Sandra Lee

Categories     main-dish

Time 8h10m

Yield 6 SERVINGS

Number Of Ingredients 6

2 pounds beef round steak
2 packets (1.27-ounces each) fajita seasoning mix (recommended: Lawry's)
1 onion, thickly sliced
2 green bell peppers, sliced into 1/2-inch strips
1 red bell pepper, sliced into 1/2-inch strips
1/2 cup beer or water

Steps:

  • Rinse steaks with cold water and pat dry with paper towels. Season both sides of steaks with 1 packet of fajita seasoning. Slice into strips; set aside. Add vegetables to a 5-quart slow cooker. Toss with remaining packet of fajita seasoning. Add steak strips on top of vegetables. Pour in beer. Cover and cook on low setting for 8 to 10 hours.
  • Serve hot with peppers, warm tortillas, refried beans, and shredded cheese, if desired.

BEER MARINADE FOR FAJITAS



Beer Marinade for Fajitas image

Here in the land of microbrews (the beautiful Pacific NW), this marinade goes over really well. :) It is a really versatile recipe, and you can easily add or subtract amounts of the ingredients to suit your tastes - experiment and enjoy!

Provided by Julesong

Categories     Vegetable

Time 5m

Yield 1 batch marinade

Number Of Ingredients 10

1 yellow onion, chopped
3 cloves garlic, crushed
4 tablespoons fresh lime juice, to taste
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 pinch dark brown sugar, to taste
salt and pepper, to taste
1 bottle your favorite beer
2 dashes Tabasco sauce, to taste

Steps:

  • Combine all ingredients in food processor and whir until it's well mixed (or you can just mix all the ingredients together - it's up to you).
  • Marinate fajita strips for at least 30 minutes, preferably overnight (I usually do this in a Ziplock bag).
  • This is a really versatile recipe, and you can easily add or subtract amounts of the ingredients to suit your tastes - experiment and enjoy! We've used this marinade on chicken, beef, and buffalo.
  • Note: make sure to use beer in this recipe that you like, otherwise you might end up with a marinade you don't like the taste of. :)

CITRUS-MARINATED BEEF FAJITAS



Citrus-Marinated Beef Fajitas image

Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 6 servings

Number Of Ingredients 55

3 cloves garlic, minced
1/2 cup vegetable oil
1/2 cup freshly squeezed lime juice (from 4 to 5 limes) plus 1 teaspoon fresh lime zest
1/4 cup freshly squeezed orange juice (from 1/2 of 1 large navel orange) plus 1 teaspoon fresh orange zest
1/4 cup roughly chopped fresh cilantro
2 tablespoons Worcestershire sauce
1 tablespoon minced fresh jalapeno (from about 1 pepper)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
2 pounds skirt steak, trimmed of all visible fat and gristle
2 portobello mushrooms, sliced into 1/2-inch strips
1 large onion, peeled and sliced from root end to stem end into 1/4-inch strips
1 large green bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips
1 large red bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips
1 large yellow or orange bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips
Nonstick cooking spray
Vegetable oil, for sautéing
Tropical Salsa, recipe follows
Guacamole, recipe follows
Slow Cooker Texas Queso, recipe follows
Flour tortillas, warmed
Corn tortillas, warmed
Sour cream
Fresh cilantro
Shredded iceberg lettuce
Chopped tomatoes
Shredded Cheddar
Lime wedges
1 cup diced pineapple (1/2-inch dice)
1 cup diced watermelon (1/2-inch dice)
1/2 cup fresh cilantro leaves, chopped
1/2 cup diced peeled cucumber (1/2-inch dice)
1/2 cup diced mango (1/2-inch dice)
1/2 cup diced papaya (1/2-inch dice)
1/2 cup diced red bell pepper (1/2-inch dice)
2 tablespoons freshly squeezed lime juice
1/2 teaspoon chili powder
1/2 large jalapeno, finely minced
1/2 small red onion, finely chopped
Tortilla chips, for serving
3 ripe Hass or Reed avocadoes, peeled, pits removed
1/2 small red onion, finely chopped
1/2 large jalapeno, seeds removed, finely minced
1 cup cilantro leaves, chopped
1/4 cup Cotija cheese, crumbled
3 tablespoons freshly squeezed lime juice
1/2 teaspoon chili powder
Kosher salt
Tortilla chips, for serving
Two 16-ounce packages processed cheese, such as Velveeta, cut into 1-inch cubes
Two 10-ounce cans tomatoes with chilies, such as Rotel Original
Tortilla chips, for serving
Flour tortillas, for serving

Steps:

  • For the marinade: In a medium bowl, combine the garlic, oil, lime juice and zest, orange juice and zest, cilantro, Worcestershire, jalapeno, coriander, cumin, oregano and salt and pepper to taste.
  • For the fajitas: Place the steak in a large resealable plastic bag and pour half of the marinade over. Seal the bag, pressing out as much air as possible, then massage to distribute the marinade. Lay the bag flat and refrigerate for 4 hours, flipping it occasionally.
  • Place the mushrooms, onions and peppers in another resealable plastic bag and pour in the remaining marinade. Seal the bag, pressing out any excess air and massage to distribute the marinade. Refrigerate for 4 hours, flipping it occasionally.
  • Twenty minutes before cooking, bring the steak to room temperature. Wipe it clean from the marinade and pat it dry. Heat a grill pan or griddle over medium-high heat and spray generously with cooking spray. Cook the steak, 3 to 4 minutes on each side for medium doneness. Transfer to a cutting board, cover loosely with aluminum foil and allow the meat to rest for 10 minutes. Slice the steak across the grain into thin slices and place on a serving platter.
  • Meanwhile, drain the marinade from the vegetables. Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the vegetables and let them cook undisturbed for 1 to 2 minutes. Stir and continue cooking, stirring occasionally, until they are softened and have some browned spots, 5 to 6 minutes. Remove to a serving bowl and keep warm until ready to use.
  • For serving: Serve the beef and vegetables along with all the accompaniments in separate dishes so that people can assemble their own fajitas.
  • In a large bowl, combine the pineapple, watermelon, cilantro, cucumber, mango, papaya, red pepper, lime juice, chili powder, jalapeno, onion and 1/2 teaspoon salt. Stir to mix together and let sit for at least 10 minutes so the flavors blend. Serve with tortilla chips or tacos.
  • In a bowl combine the avocados, red onion, jalapeno, cilantro, Cotija, lime juice, chili powder and 1 teaspoon salt. Mix well while mashing up the avocados slightly. Serve immediately with tortilla chips.
  • In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve.
  • Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.

BEEF FAJITA MARINADE



Beef Fajita Marinade image

This tasty marinade, featuring lime, tequila, and cumin is the perfect way to create a memorable meal!

Provided by Olivia

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 4

Number Of Ingredients 7

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

Steps:

  • 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 flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.

Nutrition Facts : Calories 46.9 calories, Carbohydrate 3.3 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.5 g, Sodium 3.2 mg, Sugar 0.4 g

CHICKEN FAJITA MARINADE



Chicken Fajita Marinade image

This is a great chicken fajita marinade!

Provided by Olivia

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 6

Number Of Ingredients 9

¼ cup beer
⅓ cup fresh lime juice
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon chopped cilantro
½ teaspoon ground cumin
salt to taste

Steps:

  • To prepare the marinade, stir together beer, lime juice, olive oil, garlic, brown sugar, Worcestershire sauce, cilantro, cumin, and salt; mix well.
  • To use marinade, pour into a resealable plastic bag, add up to 1 1/2 pounds of chicken breast, and mix until chicken is well coated. Marinate for 1 to 3 hours in the refrigerator.

Nutrition Facts : Calories 40.9 calories, Carbohydrate 4.7 g, Fat 2.3 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 29.8 mg, Sugar 2.7 g

MARINATED GRILLED BEEF FAJITAS



Marinated Grilled Beef Fajitas image

With proper marination and quick cooking, these fajitas come out tender and delicious. Prep time incudes minimum marinading time.

Provided by Karen From Colorado

Categories     Meat

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup beer
6 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon chili powder
2 tablespoons chopped fresh cilantro
1 lb flank steak
2 teaspoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
8 flour tortillas
salsa
sour cream
guacamole

Steps:

  • Combine beer, lime juice, cumin, chili powder, and cilantro.
  • Add steak to the marinade, turning to coat.
  • Cover and chill for at least 1 hour.
  • Heat oil in a medium skillet.
  • Add bell peppers and onion.
  • Cook, stirring occasionaly until tender.
  • Preheat grill.
  • Remove steak from marinade and grill until med-rare to medium.
  • Let rest for 5 to 10 minutes.
  • Cut steak into thin strips across the grain.
  • Serve with tortillas, onions and peppers, salsa, sour cream and guacamole.

Nutrition Facts : Calories 459, Fat 17.1, SaturatedFat 5.4, Cholesterol 77.1, Sodium 484, Carbohydrate 41.3, Fiber 4.2, Sugar 4.4, Protein 30.7

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