How do the cooking sauces compare to the powdered mixes where you have to add other ingredients?
Fajita question
I prefer the powdered mixes to be honest.
If you have dry spices at home you can make your own mix too.
If you have dry spices at home you can make your own mix too.
I don't think you need too much sauce for a fajita. Powered or using your own spices with a bit of tomato sauce should be enough.
So if I was to choose between the two it would be powdered.
As for other ingredients do you mean onions & peppers? In my opinon they are best quickly fried so they are caramelised but still have a little crunch so I would want them fresh and not precooked in a sauce.
So if I was to choose between the two it would be powdered.
As for other ingredients do you mean onions & peppers? In my opinon they are best quickly fried so they are caramelised but still have a little crunch so I would want them fresh and not precooked in a sauce.
Powered is better in my opinion because fajitas should be quite dry and the sauces make it drip everywhere and gets the tortilla all soggy but that's just my personal taste
Originally Posted by degsyhufc:
“I don't think you need too much sauce for a fajita. Powered or using your own spices with a bit of tomato sauce should be enough.
So if I was to choose between the two it would be powdered.
As for other ingredients do you mean onions & peppers? In my opinon they are best quickly fried so they are caramelised but still have a little crunch so I would want them fresh and not precooked in a sauce.”
“I don't think you need too much sauce for a fajita. Powered or using your own spices with a bit of tomato sauce should be enough.
So if I was to choose between the two it would be powdered.
As for other ingredients do you mean onions & peppers? In my opinon they are best quickly fried so they are caramelised but still have a little crunch so I would want them fresh and not precooked in a sauce.”
If you are talking about the meat then Fajitas do not contain a sauce. Being marinated is as close to the meat getting a "sauce" as it gets when cooking. The onions and peppers are also typically fried with the meat.
I never have "sauce" in fajitas. I never use the packets of powder either.
For basic fajitas I just mix chicken, pepper strips and red onion in a bowl. Throw in some paprika, cumin, a little chilli and some lime juice and olive oil. Let it marinate a while, then get a really hot griddle pan and throw it all in. Depending on my mood or what I've left in the fridge I sometimes mix the spices up a bit or use slightly different veg.
Make a nice homemade salsa, get a tub of soured cream, grate some cheese then bring the sizzling pan to the table and everyone just helps themselves.
One of the easiest things to make but really nice and tasty.
For basic fajitas I just mix chicken, pepper strips and red onion in a bowl. Throw in some paprika, cumin, a little chilli and some lime juice and olive oil. Let it marinate a while, then get a really hot griddle pan and throw it all in. Depending on my mood or what I've left in the fridge I sometimes mix the spices up a bit or use slightly different veg.
Make a nice homemade salsa, get a tub of soured cream, grate some cheese then bring the sizzling pan to the table and everyone just helps themselves.
One of the easiest things to make but really nice and tasty.
Fajitas sholdn't be swimming in sauce in my book.
Dry all the way with gloops of soured cream, salsa and cheese.
Dry all the way with gloops of soured cream, salsa and cheese.
Thanks for the replies. 
I decided to have something completely different instead but will try a spice mix when I make some fajitas.
I'd do it jambo_c style but I'm bone idol.
I decided to have something completely different instead but will try a spice mix when I make some fajitas.
I'd do it jambo_c style but I'm bone idol.
Fajita powders and sauces are all just made up by Old El Paso and the like to sell more products. Real fajitas are just marinated meat with accompaniments to add extra flavours. My favourite marinade is soy, orange juice, garlic, fresh corriander and you can add a bit of worcestershire as well.
Just leave for a while then drain and fry.
Just leave for a while then drain and fry.
Originally Posted by jaymmu:
“Fajita powders and sauces are all just made up by Old El Paso and the like to sell more products. Real fajitas are just marinated meat with accompaniments to add extra flavours. My favourite marinade is soy, orange juice, garlic, fresh corriander and you can add a bit of worcestershire as well.
Just leave for a while then drain and fry.”
“Fajita powders and sauces are all just made up by Old El Paso and the like to sell more products. Real fajitas are just marinated meat with accompaniments to add extra flavours. My favourite marinade is soy, orange juice, garlic, fresh corriander and you can add a bit of worcestershire as well.
Just leave for a while then drain and fry.”
That sounds more like a teriyaki marinade.
Originally Posted by jaymmu:
“Fajita powders and sauces are all just made up by Old El Paso and the like to sell more products. Real fajitas are just marinated meat with accompaniments to add extra flavours. My favourite marinade is soy, orange juice, garlic, fresh corriander and you can add a bit of worcestershire as well.
Just leave for a while then drain and fry.”
“Fajita powders and sauces are all just made up by Old El Paso and the like to sell more products. Real fajitas are just marinated meat with accompaniments to add extra flavours. My favourite marinade is soy, orange juice, garlic, fresh corriander and you can add a bit of worcestershire as well.
Just leave for a while then drain and fry.”
Fajita dressings or "powders" are not made up. Fajitas here in America can be dressed or marinaded.
To be fair, adding orange juice and soy sauce to the marinade, for examples, is likely not original either.
Originally Posted by Jambo_c:
“I never have "sauce" in fajitas. I never use the packets of powder either.
For basic fajitas I just mix chicken, pepper strips and red onion in a bowl. Throw in some paprika, cumin, a little chilli and some lime juice and olive oil. Let it marinate a while, then get a really hot griddle pan and throw it all in. Depending on my mood or what I've left in the fridge I sometimes mix the spices up a bit or use slightly different veg.
Make a nice homemade salsa, get a tub of soured cream, grate some cheese then bring the sizzling pan to the table and everyone just helps themselves.
One of the easiest things to make but really nice and tasty.”
“I never have "sauce" in fajitas. I never use the packets of powder either.
For basic fajitas I just mix chicken, pepper strips and red onion in a bowl. Throw in some paprika, cumin, a little chilli and some lime juice and olive oil. Let it marinate a while, then get a really hot griddle pan and throw it all in. Depending on my mood or what I've left in the fridge I sometimes mix the spices up a bit or use slightly different veg.
Make a nice homemade salsa, get a tub of soured cream, grate some cheese then bring the sizzling pan to the table and everyone just helps themselves.
One of the easiest things to make but really nice and tasty.”
Are you saying what I think you're saying?
When we have fajitas I never use a "shop bought" - for want of a better explanation - to dry rub/marinade the meat. I bung a mixture of spices and crushed garlic (typical is cumin, smoked paprika and a wee bit cayenne pepper)that can vary depending on what I have in at the time in a bag, slop in some oil and lemon or lime juice and then add the meat, chicken or fish.
While the mixture is doing it's stuff I make a pico de gallo (it's a salsa but not cooked). Basically it's tomato, red and or white onion, chilli pepper, lime or lemon juice, coriander and salt. Everything is chopped up and mixed together. I also add some cumin, garlic and spring onions and sometimes a dash of hot pepper sauce. I don't have an exact recipe, but is something I tasted many years ago when I first had fajitas and I have invented my own mix over the years. I'm sure everyone who makes pico de gallo will have their own recipe or if they are really lucky a family recipe.
I think pico de gallo is a bit like home made soup - everyone has their own secret recipe!
We have fajitas with onions and peppers that are cooked but still have a wee bite in them and are slightly caught or charred at the edges, sour cream, pico de gallo and sometimes I make guacamole but not everyone in my family likes it.
While the mixture is doing it's stuff I make a pico de gallo (it's a salsa but not cooked). Basically it's tomato, red and or white onion, chilli pepper, lime or lemon juice, coriander and salt. Everything is chopped up and mixed together. I also add some cumin, garlic and spring onions and sometimes a dash of hot pepper sauce. I don't have an exact recipe, but is something I tasted many years ago when I first had fajitas and I have invented my own mix over the years. I'm sure everyone who makes pico de gallo will have their own recipe or if they are really lucky a family recipe.
I think pico de gallo is a bit like home made soup - everyone has their own secret recipe!
We have fajitas with onions and peppers that are cooked but still have a wee bite in them and are slightly caught or charred at the edges, sour cream, pico de gallo and sometimes I make guacamole but not everyone in my family likes it.
Originally Posted by burton07:
“Are you saying what I think you're saying?”
“Are you saying what I think you're saying?”
Erm, that depends what you think I'm saying.
Surely all the packet powder is, is a mixture of dry spices. If you can tip that over the meat it's not a huge step to "make" your own powder by combining a few dried spices. Doing it this way you get more control over how it tastes.
Sometimes I don't make the salsa but generally fajitas are one of the easiest things anyone can make.
