When I went to formulate Texas Chef Fajita Seasoning, I first considered the traditional meat used for Fajita along the border. That meat is/was "Arrachera" or flank steak a particularly tough cut of meat. Flank steak is best used in Fajitas by marinading the meat for a period of time in either a marinade of Sour Orange (Seville) juice or Key Lime juice, garlic, onion, cilantro, etc. Then grilled on open grill used so much in South Texas. I put in the usual salt, pepper, garlic and used citric acid for the "orange-y" or "acidy" flavor that comes from the marinade. But citric acid does not tenderize like sour orange so I had to put in a tenderizer. At that time I could buy no-salt tenderizer but now no-salt tenderize is impossible to find so I use what is available. Thats it. Texas Chef Fajita Seasoning make a fine Steak Seasoning, too.
