I published this one back a few years, and hadn’t made it since – I did tonight, with some glorious tri tip and chicken, charro black beans, seasoned rice, and fresh corn tortillas from my fave carniceria, (the one where they speak Spanish, period, and if you’re a gringo, you’d best have your patos en linea. My family went nuts of the meal, and declared it superior to any restaurant in our area, and you know what? They’re right – try it, make it yours, and see if you don’t agree.
Urban’s Best Fajita Marinade
Plenty for up to 2 pounds of protein.
1/2 Cup Avocado Oil
1/4 Cup Chili Powder
3 Tablespoons Worcestershire Sauce
Juice and zest of 1/2 Lemon
Juice and Zest of 1/2 Lime
2 Tablespoons Pineapple Vinegar
2-4 cloves fresh Garlic, minced
1 Tablespoon Agave Nectar
1 teaspoon ground Cumin
1 teaspoon Smoked Paprika
2-3 drops Red Boat Fish Sauce
1/2 teaspoon ground Pepper
Juice and zest the citrus, grind any whole spices.
Combine all in a non reactive mixing bowl and whisk with a fork to emulsify and incorporate thoroughly.
marinate proteins for about 2 hours prior to cooking.
Here’s my go to chili powder mix, too –
Urb’s House Made Chili Powder
3 Tablespoons ground Chiles of your choice
1 teaspoon ground Cumin
1 teaspoon Smoked Paprika
½ teaspoon ground Mexican Oregano
½ teaspoon ground Garlic
Combine all and allow some time for everything to marry before deploying.
UrbanMonique 