I pondered on whether I'd mention Mexico in the title of this blog post because you'd be hard pressed to find fajitas in Mexico. But in fact the Mexican people created fajitas even if they did do it in the States so the title stands. We just finished up the Moussaka and I had a couple of pounds of pork loin in the freezer than needed to be used and some red bells that were starting to wrinkle so we threw together some pork fajitas for dinner. When you're using skirt steak you don't have to do anything to the meat in order for it to taste great but skirt steak is $8/lb which is a bit too rich for my blood right now. Pork or chicken for that matter needs a little something so I whipped up some marinade that I'd created to give them flavor. A while back I'd found a commercial marinade that I liked the flavor of but it had way too many chemicals in it so I recreated it from scratch. It's not too hard to make and I'm mostly satisfied with it outside of the fact that Im using lite corn syrup which I want to cut out of my food. Later I'll spend a little more time to add a bit of heat, depth and get the corn syrup out but for now it stands. I don't eat fajitas that often so I've really not put much effort into the marinade.
The fajita marinade comprises of the following ingredients.
- light corn syrup
- cider vinager
- lime juice
- ketchup
- mollases
- brown sugar
- cumin
- worchestershire sauce
- salt
- corriander
- garlic powder
- cayenne
Yes this means it's very sweet. I want the corn syrup gone and I want more depth so I'll be playing with the spices and worchestershire sauce.