by Pat Martin February 16, 2016 2 Comments

Marinated Steak FajitasThrow Out That Packet of Garbage Mexican Seasonings, You're Better Than That!

Fajitas at home can be one of the most enjoyable food-related activities you can experience. While that cast iron skilled that comes sizzling to your table at those Tex-Mex restaurants is cool, staying in and filling your home with those smoky, south-of-the-border aromas is so much better. You also don’t have to deal with the screaming baby in the next booth or the frat boys pounding shots of tequila.

There’s something cool about eating with your hands.  Maybe it harkens back to your days as a kid when a fork and knife were foreign to you and your fingers were your best utensils.  We at Wayward Gourmet see nothing wrong with getting your hands dirty to enjoy a delicious meal, in fact, we encourage it!  

When we set out to make an awesome Mexican Spice Blend, we knew that the package of God-knows-what that comes in that box of taco shells wouldn’t cut it.  Sure it has a couple of spices and some chili powder, but the additive garbage that they put in it to “preserve freshness” or to make “free flowing” is just that, garbage. We knew it wasn’t going to be easy competing with the large “Mexican Food” companies. Fortunately, we aren't on their radar and they're not on ours.  We wanted to create a blend of spices that was bursting with all the flavors you’ve come to know from Mexican style food, without all the nasty additive crap that has unfortunately permeated the market in the US.

Liz and I were in the kitchen for months, trying to get the combination of chilies, lime, cumin and other herbs and spices juuuuust right.  After tons of trial and error, we finally arrived at a Blend that answers the question of “can you make an all-natural Mexican spice blend without all that additive crap, and best of all, that tastes awesome?

Yes We Mexi-Can!

So, without further ado, here’s our recipe for Marinated Yes We Mexi-Can! Steak Fajitas!

Here’s what you’ll need:

  • 1 pound steak (this can be any type you prefer.  We generally err on the side of boneless cuts simply because you’re going to be cutting the meat into small strips. You can also use chicken, shrimp or pork if beef isn’t your thing.)
  • 1/2 cup fresh lime juice (usually 2 1/2-3 1/2 average size limes will do the trick. This isn’t an exact science so don’t lose any sleep over it) Set aside half of a lime to squeeze over steak at the end.
  • About 2 tablespoons Wayward Gourmet Yes We Mexi-Can! Spice Blend (we’ve tried this recipe with up to 3 tablespoons for a stronger flavor.  It’s delicious any way you make it so experiment if you like)
  • 3 tablespoons vegetable oil (you’re going to be marinating the steak in the the oil so depending on the actual size of steak you have, you may need to add more or less. Use your discretion.)
  • 1 large onion, cut into strips
  • 1 green bell pepper cut into strips as well
  • 6 (12 inch) flour tortillas
  • Any additional fixings you like to put on fajitas before you eat them: chopped tomato, guacamole, fresh cilantro, salsa, lettuce, cheese, sour cream, catnip
Here’s what you do:

 

  1. Cut steak into strips. They should all be relatively similar in size, about the size of a steak fry if that helps you any.
  2. Place steak strips into gallon ziploc bag or shallow bowl and combine with lime juice, Yes We Mexi-Can! Spice Blend, and oil. Mix everything together so steak gets nice and coated.  Cover and marinade in fridge for 2-4 hours depending on how marinade-y you like your steak.
  3. When ready to eat, heat a skillet on medium-high heat and add steak strips, marinade and all, to pan and saute to how done you like your meat.
  4. Remove meat and add onions to pan. (you may have to add a little more oil to pan as well if the marinade has evaporated)
  5. Reduce heat to medium-low and saute until onions are translucent (partially see-through)
  6. Stir in bell peppers and steak and saute for about a minute more.
  7. Squeeze fresh lime juice over everything.
  8. Fill tortillas with steak, peppers, onions and any other condiments you prefer.


Enjoyed best while sipping on a margarita!

 

Let us know how they turned out, we love to see your creations on Instagram #WaywardGourmet and Twitter @WaywardGourmet. We'll post your deliciousness on our site as well. Thanks!



Pat Martin
Pat Martin

Author



2 Responses

Josh Wilson
Josh Wilson

March 08, 2016

Made really good fajitas. Three tablespoons was perfect for us.

Piper S
Piper S

March 08, 2016

Growing up in Texas, there was so much Mexican food I ate….and yes, I wanted an authentic flavor for my dishes and those packs just do not cut it. With your Yes We Mexi-Can blend, we are able to get the exact flavor we want (with both beef and chicken) and our kiddos love it. Great blend for an authentic flavor. :)

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