I have been messing around with different combos for my Fajita mix and I got it where I am very happy with it. After all it starts with the mix.
Fajita Mix - Updated 9/23/2023
50g salt
25g pepper
30g garlic powder
20g onion powder
3g basil
2g oregano
4g chili powder
4g smoked paprika
5g cumin
3g ground coriander seeds
18g Accent (MSG)
I started with 1.8 Lb skirt steak but my wife walked by and said I want Korean BBQ so 1.3 Lbs it is.
Marinade
1 cup vegetable oil
1/4 cup worshester sauce
Juice from 2 limes
2 tablespoons agave nectar (or honey)
1/2 cup Fajita mix
Marinate for 1 hour before cooking.
Prep the veggies
1 green bell pepper
1 yellow bell pepper
2 red jalapenos
1 white onion
All sliced about 1/2" thick except 1/8" for the jalapenos.
I had started up the pit with cowboy charcoal then added Red Oak and Mesquite.
While that was going I started the veggies on low heat with just a bit of oil in the pan.
When the meat is done let it rest a bit until the veggies are ready.
Then add the meat along with more Fajita mix, 1/2 bush of celantro finely diced, 1/2 cup fresh pineapple minced and juice from one lime.
The final plate along with Tostito scoops and the Pit Fired Salsa I made yesterday.
Fajita Mix - Updated 9/23/2023
50g salt
25g pepper
30g garlic powder
20g onion powder
3g basil
2g oregano
4g chili powder
4g smoked paprika
5g cumin
3g ground coriander seeds
18g Accent (MSG)
I started with 1.8 Lb skirt steak but my wife walked by and said I want Korean BBQ so 1.3 Lbs it is.
Marinade
1 cup vegetable oil
1/4 cup worshester sauce
Juice from 2 limes
2 tablespoons agave nectar (or honey)
1/2 cup Fajita mix
Marinate for 1 hour before cooking.
Prep the veggies
1 green bell pepper
1 yellow bell pepper
2 red jalapenos
1 white onion
All sliced about 1/2" thick except 1/8" for the jalapenos.
I had started up the pit with cowboy charcoal then added Red Oak and Mesquite.
While that was going I started the veggies on low heat with just a bit of oil in the pan.
When the meat is done let it rest a bit until the veggies are ready.
Then add the meat along with more Fajita mix, 1/2 bush of celantro finely diced, 1/2 cup fresh pineapple minced and juice from one lime.
The final plate along with Tostito scoops and the Pit Fired Salsa I made yesterday.
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