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 Fajita 911-please help

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  • Total Posts: 513
  • Joined: 10/30/2002
  • Location: sacramenty , CA
Fajita 911-please help Thu, 09/8/11 9:47 PM (permalink)
I have made a fajita recipe for a gathering Saturday ( taste  of home recipe) for a gathering saturday...doubled it and the problem is it is bland and somewhat dry...any ideas on how to fix it ( I thought of getting a packet of fajita seasoning and adding) would be most appreciated...muchas gracias!!!!

    • Total Posts: 2368
    • Joined: 12/1/2006
    • Location: Pewaukee, WI & Fuquay-Varina, NC
    Re:Fajita 911-please help Thu, 09/8/11 10:08 PM (permalink)
    I'd stay away from the packaged stuff, you'd be buying a chemical set in a bag. Add some spicy chili powder, chipotle (either ground or some chopped canned ones), more oil if needed, and grill the fajitas instead of pan cooking.
    Good luck,

      • Total Posts: 7599
      • Joined: 4/17/2005
      • Location: Marina del Rey, CA
      Re:Fajita 911-please help Thu, 09/8/11 10:15 PM (permalink)
      Don't forget the lime juice. 
      You can also add a LITTLE soy sauce.
      <message edited by mar52 on Thu, 09/8/11 10:22 PM>

        • Total Posts: 9552
        • Joined: 9/1/2006
        • Location: Gilbert, AZ
        Re:Fajita 911-please help Fri, 09/9/11 3:08 AM (permalink)
        Homemade Fajita Seasoning
        2 TBSP. Chili powder
        1/2 TBSP. Salt
        1 TBSP. Paprika
        1 TBSP. Sugar
        2 tsp. chicken or beef bouillon depending on the meat used, crushed cubes or powder from a jar.
        1 tsp. onion powder
        1/2 tsp. garlic powder
        1/2 tsp. cayenne pepper
        1/2 tsp. (or more!) or crushed red pepper flakes
        1 tsp. ground cumin
        2 TBSP Lime Juice
        Mix dry seasonings in a ziploc bag. (You can also marinate the meat in the bag if you like)
        If not, Mix 3 TBSP of seasoning with 1/2 Cup of Chicken or Beef broth and lime juice and add to meat when half cooked to finish it.
        (This is based on 1 to 11/2 #'s of meat)
        Add peppers & Onions when you add mix.
        Add more or less seasoning depending on the amount of meat you're cooking. Wing it to your tastes!
        The difference in this recipe is the Bouillon and Cayenne and lime juice.
        <message edited by Foodbme on Fri, 09/9/11 3:27 AM>

          • Total Posts: 513
          • Joined: 10/30/2002
          • Location: sacramenty , CA
          Re:Fajita 911-please help Fri, 09/9/11 11:46 AM (permalink)
          thanks all- think I will try what jrp and & mar52 suggested and keep foodbeme for next time...once more, roadfooders come through in a pinch!!

            • Total Posts: 2015
            • Joined: 1/1/2007
            • Location: Cairo, GA
            Re:Fajita 911-please help Fri, 09/9/11 6:03 PM (permalink)
            Chicken is bland to start with.  It need a good bit of salt or salt brine.   After being cooked the lime juice & soy sauce is about all you can do to perk it up.

              • Total Posts: 188
              • Joined: 10/10/2005
              • Location: Roanoke, VA
              Re:Fajita 911-please help Sat, 09/10/11 3:12 PM (permalink)
              I like to use MOJO. A good substitute for flank steak is a flat iron  steak.

                • Total Posts: 923
                • Joined: 6/17/2005
                • Location: baton rouge, LA
                Re:Fajita 911-please help Sat, 09/10/11 3:58 PM (permalink)
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