FAJITAS À LA MARGARITA ! La recette de marinade tequila-citron vert pour les fajitas de carne asa...
Cheers. That's the one. Look like a tequila lime marinade. Give me an idea. This is the margarita fajita marinade arnite tech style. Today we're making margarita fajitas. For the first recipe, I'm literally going to just pour the exact margarita ingredients and measurements onto the vajitas. And while I think this is going to be delicious, it's also gave me the wild hair to try and make this margarita marinade even better. Boom. So, for the second marinade recipe, we're going to combine
fresh margarita inspired ingredients along with some extra flavor enhancing ingredients and techniques to build a big old boom of flavor. We're going to marinate both of these overnight. We're going to grill them hot and fast and then we're going to see which one of these two comes out on [music] top. Friends, I've actually been testing this recipe for quite a while. You can actually see the behind the scenes on my friend Al's channel, Behind the Food TV. Now, let's get fired up and make some
margarita fajitas. Sizzling fajitas and cold margaritas are an iconic eating experience at your typical Mexican restaurant. And that's because you put the flavor of tequila and the limes together, it's an amazing, delicious experience. Now, a good marinade will add flavor. It will help tenderize the meat, and it usually adds a little bit of extra moisture, too. All that put together makes for a delicious bite. And so, what we're aiming to do today is to take that tequila lime flavor and elevate it to another even
better, more eating experience. But before we get started, let me just take another couple of little sippity sips. Kind of get me into the tequila lime marinade mood. M. This is an excellent idea starter right here. All right, friends. Like I said, the first margarita fajita marinade recipe is literally just the ingredients used in a basic traditional margarita. Today, we're making a double. So, that is 4 oz of tequila, 2 oz of lime juice, 2 oz of orange leour, aka triple seg, and we need some salt. So,
I'm shaking on some OG. Now, into the fridge they go for 24 hours. Now, on to our second marinade. Typically, a so-called authentic margarita starts with 2 oz of tequila. Today, we're going to be using 4 oz on this little marinade here because we're doubling up. So, I'm going to pour it on the fajitas right here. We got two more ounces. Now, the other thing that goes into a typical authentic margarita is lime. We've got 4 oz of tequila. We're going to need at least two whole limes here. Now, a
typical margarita will have some orange decor, but we're going to use some real orange cuz we want some of that acid to help us break down some of the meat. But let's have an orange over here. Bamos. So, we're going to squeeze some orange juice in here. This is fresh orange juice. It really works a lot better if you have a fresh orange. Okay. Now, one of the other things that that we need to do, we need to flip these a couple of times uh as we go. We want to make sure that that entire strip of meat
actually gets a little bit of all the ingredients. Now, I have here some cubed up fresh pineapple that we cubed up earlier. What fresh pineapple brings to the marinade is bromelain. Bromelain is the number one tenderizer in meat tenderizing world. Okay, let's keep going. For a traditional carneada marinade, you're going to have a little bit of onion, garlic, and cilantro. So, let's work through that. I'm going to u get me an onion. I'm going to cut it in half. Then, I'm just going to put some
slices in there. And garlic. You can almost never make any kind of marinade for a carneasada uh without garlic. So, you want to dice it up. It doesn't have to be perfect. And let's drop that in here, too. Now, one more thing that I like to use in my marinades is cilantro. It's pretty standard operating procedure to have a little bit of cilantro in your marinade. Again, these are very typical and normal ingredients when you're creating a marinade for carneasada. And of course, you know, ariteex always got to have a
little heat [music] in his marinade and in his food. So, we're going to slice these up into some little medallion. This is a big old jalapeno. We're just going to throw those in there. And don't rub your eyes right after you do this, please. You might wish you hadn't done it. Ask me how I know. All right. Now, every marinade is going to need some kind of a little oil in there. Remember, we have all those enzymes that are breaking down the meat. Sometimes if you have too much of that, it'll make the meat a little
bit dry. So, it is normal to add a little extra oil in here. And I'm going to say this is probably about 2 tablespoons. Now, we're using avocado oil today because this is a Mexican marinade and avocados are Mexican. So, this is a Mexican marinade. Just saying. Next up, we are going to add just a hint of sweet in there. Uh, and I'm using just a blue agave. So, again, this is maybe not even half a teaspoon, but it's just a little squirt. And one more thing I like to add to my marinades is
worooster sauce. Worcester sauce. Warester shire. You thought I couldn't say it right, but I did. Now, this is something I like to use. This is umami in a bottle. So, I love to add a little umami to [music] my marinades. And it's not an exact measurement. I'm going to guesstimate right here is about 2 tepoons. Oh, wait a minute. I forgot the margarita salt. We also got to add margarita salt to our margarita marinade. And for that, we're using the Aries asada salt for everything, which
is OG. There's that perfect blend of salt, pepper, garlic. It's a flaked sea salt, granulated garlic, and fresh cracked black pepper. I'm going to get this covered up. And my wife stole my margarita, so I need to make me another one for me. [laughter] So remember this marinade right here is the exact same marinade that's in that glass and in my body right now. So I'm just saying we're going to lay this right here. We are going to season it this time. I do sometimes like to season
while it's on the grill. Give it a quick little flip. We want to go ahead and let it kind of dry out a little bit. Now in the meantime it is Friday night. Usually we like to take a little sippity sip Friday night. Now this right here we call a harito. A haro is a jar. So, this is a little jar, also known as a shot glass or a shot jar, if you want to call it that. So, down the hatch we go. [sighs] I need my lime and salt. Okie dokie. I'm going to call this done. All right, let's slice it up and see what we
got. What did I tell y'all? Perfect. Medium, almost medium rare. Got a nice color on the outside, nice pink on the inside. Let's give it a taste. M. So, again, I really like this. Uh, the flavor is great. I can taste the tequila lime, the margarita flavor in there for sure, but I think number two is going to be even better. So, I can't wait to jump into that one. So, now we're going to go with our second marinade, which is my own homemade version of the margarita fajita. So, I'm going to shake some of
this uh some of these ingredients off, leave a little bit on there, get these onto the grill. But before I do that, I want to take all this marinade here, put it into a little pan, and we're going to cook it down. We're trying to find that fajita nirvana with the margarita marinade and my own little touch in there as well. I'm also going to add a little bit of butter in here for some extra extra flavor. That's about a tablespoon and a half, more or less. And we are going to get this onto our grill.
Let that start to bubble and cook down a little bit. I want that butter to melt. I want to get that onion cooking, the jalapeno flavor to get it extracted with the heat. All of that together is going to make an amazing based flavor. Now, while that's melting down, you can see the sun's coming down a little bit. It's getting chillier up here. So, I think I need another tequilaso. I need to continue to warm myself from the inside out while that cooks down. Cheers, my friend. That good stuff.
Yeah. Okay, friends. So, we've been simmering this down for about 10 minutes, and I think we're done. So, I'm going to pull it set right over here on the side. This is the margarita fajita marinade arnite style. And I think these are going to be tender. I can tell just by looking at them. Fire in a hole. And I am going to put the lid on it for just a minute. Kind of tone that fire down somewhat. I mean, right away, I can definitely smell the aroma cuz that fire is hot. The meat went on. It instantly
started to sizzle and cook like really quick. I almost forgot again. We need to season the meat. All right, since I got the lid off, let's go ahead and give them that flippity flip. Oo yeah, baby. Look at that. I can tell these are tender just by the way they feel. Flipped them. I need to reseason, right, man. Oh, man. I love my job. I love my job. And we have a really, really hot fire. So, we're literally flipping about every minute. Uh, doing the flippity flip. That keeps the moisture in the meat,
keeps the marinade in the meat. This is going to be good. If the other one was good, I have a feeling this is going to be epically good. Is that a word? Epically good. All right, let's flippity flip one more time. We have a really hot fire. Oh, yeah, baby. Look at that. >> Beautiful looking fajitas. And I do believe it's time to baste. So, we're going to get some of this basted and put it on here. We're adding extra extra extra flavor here. Look at that. Can y'all see that? Is the
camera getting that? This thing's almost falling apart. I told y'all these are going to be tender. I knew it. One more flippity flip and we're going to be done. I'm going to flip these. Oo, look at that, baby. That looking great. Look how pretty that looks. What did I tell y'all? This marinade is getting the job done. They are going to be tender. Look at that. Oh my goodness. That was a good shot right there. Look at that right there, friends. That's looking beautiful. The aroma is
excellent. I can't wait to dig into these. Wrap it up. We'll be back in 5 minutes. Another shot. >> One more. >> I already did two. >> You want to do two more? >> Uh, I guess I'll do one more shot. I'll take one for the team. Texas style, baby. Just like my daddy taught me. Just kidding. All right. All right. Okay. Let me put the tequila back in here. Now it's time to slice. Yeah. All right, baby doll. Let's see what we're looking at here. Beautiful. Look at that. Once again, you
see all that moisture in there? Lot of moisture. I would say this marinade. Look at that. Did the job for sure. This is definitely tender. Can you see how it's trying to fall apart there? That's just about perfect where I wanted it to be. Let's slice it up and give it a taste test. That marinade did the job. Let's see what it tastes like. M I can definitely taste the tequila and the lime flavor in there in addition to the other ingredients, but they are a little more pronounced, but not in a bad
way. I mean, it doesn't taste like alcohol like tequila. Obviously, the alcohol cooks off. Uh, but I can taste it. I can taste the lime. And uh you can see that it did a great job putting moisture and getting this meat tender and adding flavor all at the same time. But you guys know me. Now that I've got this uh cooked also, I got to get a taco. For full evaluation, I got to see what it tastes like with the taco and a little bit of salsa. Let's get started with the taco. Okay, I've got my
tortillas warmed up. Margarita fajitas here ready to go. I've got a delicious homemade salsa verde. Now that's a taco, my friends. Time to take that big old bite. My favorite part of every video. M really good, guys. I'm going to get one more bite. Maybe it's three bites. Oh, recipe number one was a margarita. Poured it right onto the fajita. I thought it was really great. Recipe number two was margarita marinade arnite style. That one with a little base that we cooked down was out of this world.
Delicious, man. Y'all got to try this recipe. I highly, highly recommend it. As I'm talking right now, the flavor is still dancing on my tongue. It's amazing. I really think you guys should give it a try, friends. So, this was my fifth time actually testing this recipe. I've worked really hard at it. I think I finally nailed it. It turned out fantastic. As a matter of fact, a few weeks ago, my friend Al from Behind the Food TV was actually at my house filming, and we tested this recipe while
Al was there. That video is actually live right now. Y'all can click the link in my description so you guys can check it out. I was actually with me for 24 hours trying to keep up with me. We ran all over. We went to the meat market. We went to breakfast. We cooked all day long. And we got to test this recipe, too. So, y'all be sure to check that video out, too. Now, this margarita recipe is [music] not in my cookbook. Maybe there'll be a book number two. What do you guys think about that? But
in the meantime, you can get my cookbook with a lot of other wonderful recipes at arresasada.com along with our WOW, our OG, our Boom, which has an excellent flavor, and our newly releasleased Mexican rice seasoning. Y'all can get all of those at aries asada.com. If you want your book signed, go to my website, ariesada.com. All right, friends, y'all remember to keep the smoke light and make it work. Boom. Shot. One more shot. I'm ready.