Originally posted by Mosca
What I'm getting at is, taco meat doesn't taste like chili. The blend of spices is different, but I can't put my finger on how; less cuminy, more garlicky and oniony?
I know that fajitas are more gently seasoned; I'd do a marinade only on the meat, but what other than lime juice would I put in the marinade?
I just noticed, this maybe should be in the recipes section, because it's not road food but only related.
Cooking tacos vs. fajitas an entirely different story. Green_Chile has a good start for tacos. As far as fajitas go, may I suggest a good .25 inch sliced flank steak marinated to perfection (your choice) & cooked over a high flame grill (for a short, short time).
My suggestion would be to use GC's basic array of spices; and then experiment on your own. Cumin(o) is one of the best spices I ever found, BTW, for this dish. In the meantime, saute/stir fry up a heap of onions/bell peppers in some BACON FAT. Combine with some good heated soft wraps, a decent hot salsa, and suddenly you are in fajita valhallia. Of course, don't forget the good 'maters (if in season). Some nice chipolte peppers (in sauce), adds much flavor, also.