Fajita Marinade
Delicious fajita marinade made with lime juice, olive oil, and soy sauce, spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.
Delicious fajita marinade made with lime juice, olive oil, and soy sauce, spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.
- Carbohydrate 21.4570816731575 g
- Cholesterol 0 mg
- Fat 7.42018333628198 g
- Fiber 3.72271665837407 g
- Protein 5.95646500032377 g
- Saturated Fat 1.0386433337392 g
- Serving Size 1 1 Recipe (336g)
- Sodium 18.7463333376043 mg
- Sugar 17.7343650147835 g
- Trans Fat 0.415558333435619 g
- Calories 154 calories
Step-by-step
- In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
- Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight.
- Cook as desired.
Bright citrus notes combine with umami-rich soy sauce and sharp aromatics to create a balanced foundation for protein preparation. Acidic components like lime juice denature surface proteins to tenderize meat effectively during the refrigeration phase. Originally popularized through the ranching traditions of the American Southwest, modern versions rely on precise chemical interactions rather than simple seasoning.
- Submerge proteins for a minimum of 2 hours, but do not exceed 24 hours to prevent the exterior texture from becoming mealy due to prolonged acid exposure.
- Freeze this mixture inside a sealed silicone bag for up to 3 months without the garlic degrading in potency.
- Thaw frozen meat directly within the liquid inside a refrigerator held at 40 degrees Fahrenheit or lower.
Thoroughly pat proteins dry with paper towels after extraction from the liquid to ensure proper surface browning during high-heat cooking. Discard any residual liquid that has touched raw meat to avoid cross-contamination.
