Introducing the BEST EVER Mexican Marinade. Combining a variety of spices with olive oil, Worcestershire sauce, and fresh lime juice – this marinade will be your go-to for all your Tex-Mex recipes.
Best Marinade for Tex-Mex
In my opinion, bold seasonings are key to flavor, which is why this marinade is so tasty. Contrary to one particular reader’s review, I’ve received so many positive comments on this recipe. The lime juice is a nice final touch, and can be added right before grilling the meat.
I use this marinade so often, that I decided to create a separate recipe card. I use it for many of my Tex-Mex recipes, including:
- Chipotle Chicken Fajita Bowls. That meal we make TOO often, according to our youngest son. Poor kid. He never gets a variety of meal choices in my kitchen. 😀
- Carne Asada Burrito Bowls – The best steak bowls that make great leftovers too!
- Flank Steak Fajita Salad. The marinade gives the steak a perfect smoky flavor with a touch of heat. Not too spicy though, I promise.
- We also use it in a variety of meats for a variety of Tex-Mex dishes. If you can wrap it in a tortilla or put it on a chip, it will taste great using the BEST EVER marinade.
- Chili Powder
- Garlic Powder
- Red Pepper Flakes
- Kosher Salt
- Black Pepper
- Olive Oil
- Worcestershire Sauce
- Lime Juice – freshly squeezed is best!
How to make Mexican Marinade
Add ingredients to bowl. In a small bowl or jar, combine the dry ingredients – the chili powder, cumin, garlic powder, red pepper flakes, kosher salt, ground pepper, and sugar. Add the olive oil, Worcestershire sauce, and freshly lime juice.
Whisk ingredients. Use a wire whisk to mix the ingredients together very well.
Add marinade to meat. Pour the marinade over the meat, and massage it into the meat.
Let rest. Make sure you let the meat marinate for several hours, or even overnight.
I always use a resealable bag, and place it in a pan in the refrigerator. The marinade is BRIGHT orange, and will make a huge mess in your fridge if it’s not sealed correctly. Trust me. I’ve made a few orange messes in my kitchen.
We grilled this chicken breast (after marinading) on our Big Green Egg, and it was excellent! Try it and you’ll see for yourself!
Kitchen Tools Used: (affiliate links)
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 Tablespoon sugar
- 1/2 cup olive oil
- 3 Tablespoons Worcestershire Sauce
- 1 large lime – freshly squeezed
- Combine marinade ingredients, and whisk well.
- Place meat in a storage bag, pour marinade over top, massage the bag, and store in refrigerator.
- We use this marinade for chicken, beef, pork, and shrimp. It makes the best marinade for any Tex-Mex dish.
- You can marinate the meat for up to 24 hours in the refrigerator.
- This can also be combined with meat, and frozen up to three months.