Garlic Lime Fajita Marinade Recipe + Kitchenware Plus Extra Large Bamboo Cutting Board Set Review
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A few months ago we tried a new Mexican restaurant. Well, new to use. It was called Lupe Tortilla. We thought their food was great!
The way my husband and I judge Mexican restaurants is by their chips and salsa. Typically if we don't like them we don't come back. I think having good chips and salsa is a must for Mexican restaurants. It's what starts you off and it's always good to have a good first impression.
During this visit we shared Lupe Tortillas signature fajitas. I just loved the limey garlicky goodness. It was so different from other fajitas I have tried. Different good! After we left I kept thinking about these fajitas and I just knew I had to try to make them one day.
I scoured the internet and came across Lupe Tortilla’s Fajitas by Scott Jones. I decided to give it a whirl. It was good but I'll still be going back to Lupe Tortilla for the real thing. This recipe is great if you're having a hankering for limey garlicky meat at home. Such a great combination of flavors!
Ingredients
1.5 teaspoons minced garlic ( I used my garlic press to have the freshest garlic possible)
1/3 cup vegetable oil
1/4 cup tequila (one of those airplane sized bottles should do it)
1 teaspoon salt
1 teaspoon cumin
1/4 cup fresh squeezed lime juice (about 3-4 limes)
Directions
Mix all the ingredients together thoroughly.
Pour over meat and marinade in a sealed plastic bag. This will allow the marinade to spread evenly and save you time on clean up.
Let meat marinade for at least two hours or up to 24 hours.
To slice up the meat and veggies for this meal we used Kitchenware Plus Extra Large Bamboo Cutting Board Set. This set is gorgeous and did the job just as it should. The large board measures 18″ X 13″ while the smaller board comes in at 13″ x 8.5″ making them both a good size.
I LOVE how thick this boards are (nearly an inch thick at 3/4″). It makes the feel so much more durable and substantial than thinner boards. These Extra Large Bamboo Cutting Boards also both have a nice deep drip groove around the entire board. It catches juices nicely leaving your counter slime free.
And once they have caught all those juices they are extremely easy to clean with just soap and water. Just let them air dry and they're good to go. Just treat with olive oil or other food grade oil once a month to keep them like new. I like to use coconut oil.
My only problem I had with these boards is that the sticker did not come off them easily. I had to soak and scrub to get it off but once I did. Wow. So pretty!
Kitchenware Plus's Extra Large Bamboo Cutting Board Set is very eye pleasing with their two tone bamboo. I would have no problem setting these out at a buffet or the dinner table. They are just SO pretty! It's probably the durable, easy to clean bamboo they are made from. LOVE them!
Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.
LOL I’m the EXACT same way as you and your husband with gauging a Mexican restaurant by their chips and salsa! I bought a nice John Boos board last year. Ok, since the fajitas can’t be mail ordered…what time is dinner??? I will bring the tequila, Krystle! 🙂
Haha. I often do a similar thing with ranch dressing. If we don’t like a restaurants ranch we don’t go there nearly as often. We are some weird people LOL.
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don't come back. I think having good chips and salsa is a must for Mexican restaurants. It's what starts you off and it's always good to have a good first impression.
. This set is gorgeous and did the job just as it should. The large board measures 18″ X 13″ while the smaller board comes in at 13″ x 8.5″ making them both a good size.
I haven’t tried making fajitas myself for some reason. This makes me want to give it a try, though. It sounds seriously tasty.
I love using this recipe with sheet pan fajitas. Much less mess!
LOL I’m the EXACT same way as you and your husband with gauging a Mexican restaurant by their chips and salsa! I bought a nice John Boos board last year. Ok, since the fajitas can’t be mail ordered…what time is dinner??? I will bring the tequila, Krystle! 🙂
Haha. I often do a similar thing with ranch dressing. If we don’t like a restaurants ranch we don’t go there nearly as often. We are some weird people LOL.