Recipe by SUNEDAN
"This is best when prepared a day ahead. Makes zesty flavorful fajitas every time. Great for beef OR chicken."
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green onions, chopped
chopped fresh cilantro
red pepper flakes
ground anise seed
With my native Texan hubby needing a fajita "fix" I prepared this on one slab (both sides) of the beef and just sprinkled the other slab with a popular brand fajita seasoning. I was scared that he wouldn't like this at all since limes are more of a southwest thing than a Texas (San Antonio) thing. This recipe won, with our entire family, hands down! I used dried cilantro and lime juice from the plastic bottle, omitted the anise. One thing I must add, I doubled this recipe and it was barely enough. This is a rather pasty concoction (I could add more liquid but we were honestly thrilled with the taste so I hate to fix what isn't broken) and I would definitely not hesitate to double/triple again in the future. We marinated beef about 30 hours. We will definitely be using this recipe again and again! Muchos gracias for sharing the recipe and I hope that my comments have helped you with your meal planning. Mmmmm!
I agree with other reviewers that this was too limey (and I only used 2 limes!) and also lacks flavor of typical fajitas. I added cumin and extra red pepper flakes and it helped a little, but...anyway, I'd make it again adding more spices (oregano, chili power or paprika, etc.) Oh yeah, I only marinated for 2 hours and the lime juice began to "cook" my chicken...I can only imagine what it would have done overnight...cringe...
Very tasty! I think this is the best fajita marinade I've had, at home or out. I like that it didn't call for a ton of oil. I probably would have given this recipe 4 1/2 stars if that was possible, only because my husband thought the chicken we marinated (overnight) was a little heavy on the lime. The leftovers weren't quite so lime-heavy. I think the next time we make this we'll use a bit less lime juice and make up the difference with some broth. This recipe is definitely a keeper!
Okay, don't ask me why, but --
I added a dash (a DASH) of cinnamon for complexity, and one tablespoon of red wine vinegar to bring it all "up and together."
This is an awesome marinade. I tried several others before I settled on this one. My family loves my chicken and beef marinated in this. I make quesadillas all the time using this recipe. I have not used any of the Anise seed. The recipe is good as is.
I have been looking for a good fajita marinade for years. My search has stopped here. I only used 1 1/2 limes, my family is not a big fan of the flavor. They were excellent :-)
This recipe was very good. I doubled it and used a 2lb. london broil. I sliced it and marinated for almost 24 hours, and it was fabulous! It seems like a ton of cilantro, but the cilantro flavor ends up milder than you think. I left out the anise and cooked with regular onions (and peppers) instead of using the green onions. Will definitely make again!
This was so wonderful! I don't think that I will ever enjoy fajita's out as much again. I changed the recipe just a bit. I didn't have any green onions so I used fresh chives (a big handful) also, I used paste cilantro since I had it on hand. I didn't have fresh limes, but used key lime juice insead. I also added some chicken broth to stretch the marinade so that it completely covered all the meat. I ended up letting it marinate for three days before using it. Then I cooked the meat, adding some marinade as it cooked, and put it on a platter in a warm oven while I cooked the sweet onion and red pepper. I also added some of the marinade to these as they cooked. Once it was all carmel colored we had the best fajita dinner ever!! I also smashed some freshed avocado (with added lime juice, garlic powder and sea salt). Can't imagine eating fajitas without guacamole. Hope this helps someone.
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