Fajita Marinade

This is a flavorful alternative to the delicious and simple flank steak recipe. Serve this with corn tortillias and grilled onions and sweet peppers.


  • 1 lb skirt or flank steak
  • 2 Tbsp fresh cilantro, chopped
  • 1 Tbsp kosher salt
  • 1 Tbsp sugar
  • 1 tsp ground cumin
  • 3 tsp chile powder
  • 1 tsp freshly ground black pepper
  • ⅓ cup fresh lime juice
  • ⅓ cup peanut oil
  • ⅓ cup añejo tequila
  • 1 cup dry red wine
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp molasses
  • 3 large garlic cloves, crushed
  • 2 chipoltes in adobo sauce*


  • Large non-reactive bowl
  • Whisk


  1. Add all ingredients to bowl and whisk to combine.
  2. Marinate for a least 5 hours or overnight.
  3. When ready to use, remove meat from marinade and grill. Discard marinade.

What you should know

If you do not want to make your own Chipolte in adobo sauce, you can usaually find them in the specialty section of your supermarket or at specialty stores.

If you are allergic to nut oil, you can use canola oil.

Re: Fajita Marinade

Looks amazing. But what is añejo tequila? And, while you are at it, can you tell me what adobo sauce is? Thanks.

Re: Fajita Marinade

Añejo is also known as gold or oro tequila. It is aged in oak barrels, which I like for the flavor.

Re: Fajita Marinade

This recipe is amazing! I made it in the morning and let the meat marinate while we went about our day. I left out the red wine (I ran out) and still it was delicious. The only mistake I made was marinating one pound of meat instead of two.

Re: Fajita Marinade