I would have to say that this
recipe makes better fajitas than Chili's does! The chicken fajitas
at Chili's have always been my favorite, but now the ones I make at
home are even better.
Wow! I must say that I was a
little suspect on all the positive comments you have received about
these fajitas. I was thinking the comments might have all been rigged.
I am a Chili's fanatic. I believe there are no better fajitas on the
face of this Earth. I just made this recipe, including putting the
marinate on the veggies after you cook them, which I was skeptical
about. AND WOW! Phenomenal! These are the very best cooked at home
fajitas ever! I'm amazed and shocked. I kept commenting to my husband
about how great these fajitas tasted. The only thing I would do is use
1/2 the amount of liquid smoke, as I never leave Chili's tasting
liquid smoke, or do I? The test is on! Great job Robbie!!!
Really enjoyed the fajita
recipe. Next time I will definitely marinated it overnight. I only had
7 hours. It still turned out great! I can't wait to the other recipes
on this website.
All I can say is WOW!! We
haven't tried this recipe yet with steak, but have already made the
chicken fajitas TWICE in one weekend! I will never use packaged fajita
mix again! We don't have a Chile's here in Canada, but these fajitas
are just as good, if not better, than any restaurant I have ever been
I think it's great... I make
this at least once a week
I tried this recipe both the
original way written and with the water omitted as suggested in other
reviews: Don't mess with this recipe! As written, this is a terrific
marinade for fajitas! Increasing the lime juice or reducing the water
only drowns out the smoky back-taste that makes this a winner. Just
make those two dashes of smoke heavy-handed dashes. I've made fajitas
using this recipe for flank steak and sliced peppers and onions with
wonderful results. This is a keeper.
These were realllyyy GREAT!!!
Definitely will make again...
Great for marinating carne
asada. I omitted the water and doubled the lime juice--perfect!
EXCELLENTE!!! Oh man...I used
this recipe to make steak and chicken for fajitas at my family BBQ
this year and it was awesome! It took me a little longer to make it
(maybe 20-25 minutes) because I scaled it up to 50 people, but I
everyone liked the marinade on the meat so much that I ended up with a
ton of leftover tortillas because everyone just ate the meat as a main
dish instead of making fajitas. My wife has been bugging me ever since
to make more.
Thank-you so much for having
this recipe! I had a dinner party and it was a hit. My guests could
not believe how authentic everything tasted!
thank you for the recipe. Best
tasting fajitas we have ever had, especially at home :)
This is not the authentic
recipe! There is no lime juice in the recipe. There is no olive oil.
There may not be liquid smoke. There is cream of tartar.
This recipe sound very close to
my favorite Fajita recipe, with the only exceptions being: 1- I use
Mr. Yoshida's Gourmet Sauce in place of soy sauce, 2- I use a little
Worchester Sauce and 3- some taco seasoning (or cumin) It Ranks up
there with sex and chocolate!!
I was searching the web and
found your site and noticed the recipe for Chili's fajita's. I made
these and followed the comments on the recipe by the person before me,
and I must say, these were Super!!! I would recommend this recipe to
anyone who truly loves Tex-Mex Fajita's.
I just made this for dinner
tonight using sirloin steak. My son, 2 friends (all teenagers) & I ate
it & LOVED it!!! The steak is very tender! I will make this many times
again, sure to become a family favorite! Thanks!
I love Chili's fajitas. That is
one of my staples when we go there. I could never make mine to taste
like theirs, but now I can. I mad the chicken and shrimp and it taste
just like theirs. My whole family loved it. I realized the secret
ingredient was the liquid smoke flavoring. Thanks again.
The flavor of these is
outstanding. We went to dinner at the Outback one night and used our
leftover prime rib from dinner in this. Wonderful! Thanks so much for
posting - we'll be making these again - and again.
Yummy fajitas! I poked holes in
a flank steak, added it to a sealed bag with marinade and refrigerated
for about 5 hours, turning 4 times. I then broiled it and cut the meat
into nice thin slivers with my electric knife. I didn't use the yellow
peppers, because I didn't have them. Served with the usual fajita
fixings. I'd like to try this with chicken, as well.
Really good recipe. I used
chicken breasts in it. I will be making these again. Next time I will
try them with steak.
Very Good! Instead of grilling
(which would have been even better), I stir fried the strips of steak,
added some sugar and extra soy sauce because of personal preference
(tasted too much lime, probably because I marinated strips vs solid
piece, and overnight). I skipped the red and yellow peppers, used the
gr pepper and sweet onion, chopped avocado and picante sauce. My only
complaint was the quality of tortillas, other than that, we loved the
flavor of the beef. Thanks R.H.!
I can't even say how much we
loved these! I had some leftover grilled steak that had been frozen.
So I sliced it very thinly, and then marinated for about 3 1/2 hours.
I also added 1 small red pepper for heat, but I could have used more.
I sauteed it in olive oil just until heated through, then removed from
the pan, and kept it warm. I sauteed the onions and peppers in the
same pan, till they were good and brown, poured the reserved liquid
mixture over, then threw the meat back in the pan, and mixed well.
Served in flour tortillas with chopped tomatoes and cheese, rice on
the side, and now I have to make these ALL THE TIME! We're even going
to grill some steaks to freeze so we can have these during the winter.
(Too cold to grill around here.) Thanks for a great recipe!
I can't believe how great this
recipe is! The only change I made is to use 1 tsp. of Mesquite Liquid
Smoke. Your recipe doesn't specify which type to use, hickory or
mesquite. I also used Skirt steak and made sure to cut across the
grain. It came out extremely tender.
Tried this for the first time
to take to a party. It was a huge success. Everyone wanted the recipe.
Can't wait to try it with the beef.
I don't know why that recipe
isn't in the top ten, it's the best thing out!
Thank you so much for the
wonderful fajitas recipe. Mexican food is my favorite, and my family
just loves when I make fajitas. I really loved the taste of the liquid
smoke. My husband, three kids and I are stationed in Osan, South Korea
so needless to say there is no chili's here. Thanks again for the
These are the best fajitas I
have ever had. Made both beef and chicken. Everyone went nuts for
them. They were questioning the recipe but I guess the proof is in the
I was looking for a fajita
recipe to make at a NASCAR race. My nephew, who's a chef, was staying
with us for the weekend. Of course I wanted to make something special.
My nephew could not stop RAVING about the fajitas I made. Your recipe
is fantastic! It's one I will never lose. Thanks for sharing!
Are absolutely amazing. Had
them with Fresh Flour Tortillas hot off the griddle and flamed grilled
chick. Didn't even have to heat them with the onions and peppers. The
fresh lime juice I used in the marinade permeated the chicken
beautifully ( I only marinated them for one hour at room temperature)
and brings out the spice of the cayenne and peppers beautifully, while
the oil rounds out the flavour nicely, preventing the spicy bite from
getting unpleasant, Made them for the boyfriend yesterday night and he
could not stop exclaiming - "I've never liked chicken before - but
these are so tender and juicy and...". Guess what - we're having
Fajita's with steak tonight. These beat any mexican/American
restaurant we've ever tried in Singapore over the past 10 years,
including Chilli's, Hard Rock, TGI Fridays, Chico's N Charlies, the
list goes on - nothing comes close to your recipe. This is the first
time I've ever gushed over a recipe online but if ever, this is the
one. Can't go wrong with this recipe.We've used this recipe several
times and have fallen in love with it.
This is the best fajita recipe
I've ever tried. I can tell it's going to be a favorite for years to
Great Chicken! Now I off to try
steak, and I think I'll double the marinade! Thanks Robbie!
Accidently and luckily ran
across a link to your web site and found your Fajita recipe. It
sounded so good, I decided what the heck and made two batches at once,
one chicken and one flank steak. Marinaded for 8 hrs. While my cooked
the veggies in a big iron skillet inside, I fired up the Green Egg and
using a perforated skillet, gilled the chicken, then the beef, over a
500-600 degree fire. Brought the meat in, then decided to heck with
keeping it seperated and dumped the whole works together, kicked up
the fire under the skillet until it started sizzling, all the while
stirring the works. We combination chicken-steak fajitas that were
just absolutely wonderful. If you want to be picky, you can pick out
your choice to make your fajita. Either way, this recipe turns it into
"Pig-Out time". Thanks for posting this recipe.
This recipe is fantastic! I
have made them a couple of times and being the impulsive college
student that I am I think I've figured out a way to make the dish in
about 20-25 minutes without the need for marinating. I take the steak
and cut it into thin strips (cut in slices, then cut again to almost
fettucini size strips). Then make the marinade with 1/2 as much liquid
smoke as someone else suggested, so a generous 1/4th of a teaspoon.
Mix until the steak with the marinade until the steak has absorbed all
the juices. Then let it sit in the fridge while you prepare the pico
and cheese. Then take it out, stir-fry the meat, just long enough so
that all the liquid has evaporated and all the flavor has been cooked
into the meat. I like to burn it a little because it kind of makes it
taste like its been grilled. Delicious! This is a fantastic recipe,
one I'm sure I'm going to keep for a very long time.
Absolutley awesome. My 2
finicky kids ate it up. The only change we made to the recipe was 1/2
of the liquid smoke. I cant wait to try more of your recipes!
I had Chili's chicken fajitas,
but the marinade was so salty. I liked the flavor, but not the
saltiness. So I searched for a copy cat recipe and this one is very
good. It wasn't too salty, but very flavorful
Awesome - you've got to make
these! I thought I had made enough for 2 nights...they were so good,
no leftovers! I did steam the peppers and onions and would recommend
doing that as they cook evenly and retain their color. We're having
them again this week!
Awesome! That's the only word I
can think of to describe these fajitas! And forget about leftovers..I
thought I had made enough for 2 nights - was I ever wrong. I'll be
making these again soon...very soon.
This is the best fajita recipe
I have tried (and I've tried many). I use this recipe while we are
camping and it has been great. I just marinate a few days before
leaving and grill the beef until cooked but still quite pink. Then I
make an extra recipe of the marinade and pour it over the meat in a
ziploc bag and freeze. It last longer while camping because it is
starts from the frozen state(plus it is already cooked). Then I put it
in the foil bags and cook over the fire until heated through. It has
worked like a charm and everyone loves them!
Made these for 150 people for
my son's open house! They were the hit of the party. I marinated the
chicken 4 weeks in advance and put it in the freezer. Cooked it on the
grill the morning of and kept it warm in a roaster. Great recipe, I
did not make any adjustments