When we lived in Houston, we ate Molina's fajitas very often. Thankfully, they were on the local news a few years ago and shared their marinade recipe and it has become one of our favorites. I doubled the recipe for our meat.
Molina's Fajita Marinade
6 ounces pineapple juice
3.5 ounces low sodium soy sauce
Seasoned Salt to taste
4 dried chile de arbol peppers
Zest and juice of 1 - 2 small limes
2 ounces vegetable oil
5 ounces water
Garlic cloves (I use 4-5 cloves)
Cilantro (I use a small handful)
Pulse chile pepper in blender. Add cilantro, water, and vegetable oil and blend together. Pour into large bowl, add pineapple juice, garlic, lime juice, zest, soy sauce and seasoned salt. Mix and then pour over meat to marinade.
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