1Setup & Prepare
About This Recipe
Marinated, grilled javelina with peppers and onions, served sizzling—classic Tex-Mex preparation.
Cultural Context
(140 words) Fajitas—grilled meat served sizzling with tortillas—originated in South Texas ranch country in the 1930s when Mexican cowboys (vaqueros) received tough cuts like skirt steak as part of their wages. They discovered marinating and grilling over mesquite transformed these cuts into delicious tacos. By the 1980s, fajitas had exploded into Tex-Mex phenomenon. Javelina adapts perfectly to fajita treatment: aggressive marination tenderizes lean meat, high-heat grilling develops char and smoke flavor, and the interactive serving style makes any meal festive. This preparation has become extremely popular for javelina throughout the Southwest. The sizzling platter, warm tortillas, and array of toppings create participatory dining experience that celebrates both Tex-Mex tradition and wild game cooking. Javelina fajitas prove wild game can be approachable, fun, and delicious.
2Ingredients
Shopping List
3Cooking Instructions
- Whisk together all marinade ingredients. Place sliced javelina in resealable bag, pour marinade over, and refrigerate for minimum 2 hours or up to 24 hours.
- Remove meat from marinade 30 minutes before cooking. Pat dry with paper towels.
- Heat large cast-iron skillet or griddle over highest heat until smoking.
- Add 1 tablespoon oil and sliced peppers and onions. Season with salt and cook, stirring occasionally, until charred and softened, about 8 minutes. Remove to plate.
- Add remaining oil to pan. Add marinated javelina in single layer (work in batches if needed). Cook without moving for 2 minutes until charred on bottom.
- Flip meat and cook 1-2 minutes more for medium doneness. Remove to plate.
- Return peppers and onions to pan briefly to reheat and sizzle.
- Transfer everything to hot cast-iron serving platter (careful—very hot!). Bring sizzling platter to table.
- Serve immediately with warm tortillas and all toppings. Diners build their own fajitas.
4Chef's Notes & Pairings
Chef's Notes
- Slicing meat thin and against the grain is crucial for tenderness.
- High heat creates essential char flavor—don't use medium heat.
- Pat meat dry after marinating for better sear and less steaming.
- Cast-iron serving platter creates dramatic sizzling presentation.
- Don't overcook the meat—thin slices cook very quickly.
Wine Pairing
Margarita or Grenache – Classic frozen margarita is traditional, or try fruit-forward Grenache.
Nutrition Facts
(per serving) Calories: 445 | Protein: 42g | Fat: 20g | Carbohydrates: 28g | Iron: 5.0mg
