Mexican Red Marinade recipe?

[BrianGSDTexoma]

Here in Texas the Mexican Meat Markets have pre-marinaded meats that are so good. The marinade is very red. The pork steaks almost fall apart taking off the grill and are very tasty. From what I been able to find out on web searches its Fajita Sazon Rojo seasoning mixed with sour oranges? Hard to find sour oranges and cant believe that is what they use? Anyone know anything about what they made of?

 

[SmokingUPnorth]

I’m willing to bet chilerelleno is going to chime in. He has all kinds of Mexican recipes. I can’t find the link to his post with them all in it though

 

[chef k-dude]

AI assist says:

"You can make a substitute for sour orange juice by mixing 2 parts orange juice with 1 part lemon juice and 1 part lime juice. This combination closely mimics the flavor of sour oranges."

and:
"Fajita Sazon Rojo is a type of red fajita seasoning commonly used in Mexican cooking, but specific recipes can vary. A basic version typically includes chili powder, paprika, garlic powder, onion powder, and salt, which can be mixed to taste."

An apparently popular one is this

https://www.amazon.com/Fajita-Sazon-Rojo-Red-Seasoning/dp/B00V5GYRPC

And the ingredients are as basic as it gets

My guess is an authentic version would be a marinade starting with re-hydrated peppers, sour orange, fresh onions and garlic, pureed. Dextrose is a sweetener but to be authentic, Mexican sugar has spices and stuff in it (I've never had it) that may add something special to the flavor.

Of course some salt, and like this pre-made seasoning, I also use MSG in much of my cooking.

 

[normanaj]

All the Portuguese markets up here sell meats marinated in similar fashion.

 

[thirdeye]

I wonder if you could slightly modify a Cuban Mojo recipe?

Cuban Mojo

Sour Orange Mojo 6 to 10 cloves of garlic. 4 or 5 green onions or 1 red onion. Several tablespoons of olive oil. 1 tablespoon salt. 1 teaspo...

playingwithfireandsmoke.blogspot.com

 

[zwiller]

No idea but in for this one. NO WAY these joints are lovingly making this stuff from scratch/fresh juice. Might add this or that but odds are it's dead simple. Any sweetness in there? In the day I used marinate chicken fajita meat in salted spiced margarita mix (dry). My vote would say blood orange marg mix + the sazon rojo chef k-dude linked.

https://www.walmart.com/ip/Master-o...MIgYn3yLrLjQMVjzYIBR0OehtWEAQYAiABEgK7m_D_BwE

 

[BigW.]

I make a sour-orange pie (similar to key lime) that uses frozen orange juice concentrate and similar lime/lemon juice as mentioned above to replicate sour orange.

 

[zwiller]

frozen orange juice concentrate

OOOH like that idea. Easy/good/cheap!

 

[BrianGSDTexoma]

"You can make a substitute for sour orange juice by mixing 2 parts orange juice with 1 part lemon juice and 1 part lime juice. This combination closely mimics the flavor of sour oranges."

Think I going to try that.

An apparently popular one is this

I picked up some of that at that market.

 

[JLinza]

I believe many use pineapple juice, if they can't find sour oranges

 

[BrianGSDTexoma]

What ever the liquid they using really tenderizes the meat.

 

[zwiller]

What ever the liquid they using really tenderizes the meat.

FRESH pineapple juice is loaded with bromelain (meat tenderizer chemical). My trials with the stuff were that it worked TOO good LOL. Grapefruit also has it and is also a known hack for blood orange. Either might work OK cut with some OJ possibly.

 

[SmokinEdge]

What ever the liquid they using really tenderizes the meat.

I use blood orange, lime, grapefruit and non pasteurized pineapple juice. I use these alone or combination of them so feel free to mix them up, but the non pasteurized pineapple that still has active bromelain is the most powerful tenderizer of all them.

The dry ingredients are the usual suspects, red Chile powder, paprika, cumin, oregano, gran garlic, gran onion and salt, but if you really want to bring the red color you have to add achiote powder or paste. I’m sure you can find a pre mix that has achiote in it if you go that route.

 

[BrianGSDTexoma]

I use blood orange, lime, grapefruit and non pasteurized pineapple juice. I use these alone or combination of them so feel free to mix them up, but the non pasteurized pineapple that still has active bromide is the most powerful tenderizer of all them.

The dry ingredients are the usual suspects, red Chile powder, paprika, cumin, oregano, gran garlic, gran onion and salt, but if you really want to bring the red color you have to add achiote powder or paste. I’m sure you can find a pre mix that has achiote in it if you go that route.

I gonna put something together this weekend. I pretty sure they using that seasoning I got. Probably has achiote in it. They have a ton of it in the store and years ago my brother tried to get ingredients from guy and that the only thing he got from him was they use that seasoning.

 

[chilerelleno]

I use Orange, Lemon and Lime juices to mimic Sour Orange.
I use it for many Latino marinades, e.g. Carnitas.

I make most of my own spice blends.

My Red Fajita and others are just seasoning mixes based off what I used to buy bulk made by Lawry's or Badia.

For the Red Fajita I start with ground chile powders, usually Ancho and Guajillo, maybe some Arbol or Cayenne if I want more heat.
Achiato paste if it's gonna be a wet marinade, Annato powder if it's a dry rub.
Fine ground sea salt, hot paprika, granulated garlic and granulated onion and powdered cumin.
Sometimes I'll add some ground Mexican oregano.

For a Marinade just add some Sour Orange and vegetable oil to make a slurry at your desired consistency.