There’s a reason Tex-Mex southwestern food remains a distinct cultural and dining experience. Some say it’s the atmosphere of restos that style themselves repositories of the Tex-Mex tradition…
Others say its the dishes you don’t see anywhere else – either in Mexican or Texan cuisines. Whatever it is, I love it. And I’ve been lucky enough to live in a hotbed of Tex-Mex dining traditions for decades even though it’s situated thou-sands of miles from El Paso!
Howdy, folks…
My home town is Ottawa, Ontario Cana-da. It’s 3,613. km / 2245 miles north and east of the iconic, though honourary, capital of the Tex-Mex tradition, El Paso. But we’re steeped in Tex-Mex dining tra-ditions. And for many of us, Tex-Mex was the first ‘Mexican’ food we ever tried.
For most of us way up here in the Great White North, Tex-Mex means Breakfast Tacos/Burritos, Nachos, Chili con Carne, Cheese Enchiladas, Frijoles Refritos (Re-fried Beans), and of course, legend-ary, unique to the Tex-Mex tradition, Fajitas!
Capture the character!
Tex-Mex Chili has it’s own unique flavour and character, which is neither classic Texan nor Mexican. Likewise, the subculture’s signature, beloved Fajitas has it’s own unique flavour profile – neither classic barbecue not grilled – somewhere in between… But downrght delicious, nonetheless!
I’ve been looking for a great, go-to Fajitas marinade, baste and serving sauce. And I think I’ve finally found it!
What you need…
It’s the secret difference between classic Mexican and Tex-Mex dishes. Also what separates the light, tangy Tex-mex ‘classics’ from the heavier, darker, sweeter Texan Grilling and Smoked classics…
Marination can make all the difference when you want to recreate the essence of a specific south-western regional favourite at home!
And the essence of true Tex Mex marination is the seasonings…
Unique blend…
What most of us recognise immediately as Tex-Mex is a unique blend of herbs and spices, that’s come to represent the style. There are probably as many variations on classic Tex-Mex as there are cooks who love it. But there are also a few indispensable ingredients that make it what it is.
The essence of the essence, so to speak, is Olive Oil, Lime juice and Water. With a special emphasis on the Lime juice. No matter what else you add to Tex-Mex marinade, the Lime must shine through, speaking to your taste buds in its own unique voice.
Add to that the basic Tex-Mex flavours including:
- Paprika, Cayenne and Ancho Peppers,
- Garlic and Onion Powder,
- Ground Oregano and Cumin,
- Brown Sugar. And…
- And Salt & Pepper.
Some Tex-Mex specialist chefs insist the marinade should be hotter. I say, ‘nonsense’ to that. But those misguided barbarians are entitled to their opinion.
If anything, I like to add a little ground coriander to a Southwestern Flavour blend such as this. The source ‘recipe’ for today’s post doesn’t mention coriander. But I say it’s essential to the Tex-Mex character.
On the other hand, as I’ve already mentioned, I personally consider that extra dried Chili Pepper addition down there, trialing at the bottom of the ingredients list, optional at best. In the end, its up to you.
My take
A couple of marination tips and a hard-and-fast ‘rule’ or two…
Any portion of marinade you use for soaking your Fajita overnight should not be re-used. But you can ‘cook’ it for use as baste and/or serving sauce just by bringing it up to a minimum of 165 F for a minimum of 10 minutes, to kill any bacteria that may have developed, i spite of the fact that you marinated it in a cold fridge, in temperatures Temperatures that did not exceed 40 F / 4 C.
You can make up any amount of Tex-Mex marinade a day or two in advance of need. Just keep it tightly covered in the fridge until it’s time to appy it to the meat.
And here’s a timeless Tex-Mex tip: Today’s marinade is equally suited to beef, pork. chicken, lamb or even goat, if the fancy takes you… You can even use it for seafood or fish, taking care not to over-marinate. And I’ve read that some Tex-Mex devotées also marinate their veggies – though not nearly as long as they do their meats…
Now… Go forth and ‘go Tex-Mex’ with the confidence that anyone you serve your southwestern creations to will award you top marks!
~ Maggie J.