The Steak Thread got me thinking about fajitas - I've cooked some of the best steaks so far since reading through some of those tips. So the question is: How do you guys cook your fajitas? How do you marinate them?
skirt steak, marinade in: soy sauce lime minced garlic jalapeno minced shallot or red onion black pepper feels like i'm omitting something, but that's pretty much it.... at least 2 hours. grill hot, cook medium-rare. also throw in some sliced onion, bell peppers, and mushrooms in the marinade and cook those with the 'jitas. awesome.
I have a decent chicken fajitas recipe, but I very much want to find the perfect beef fajita recipe. Personally, I think that the flavor of (believe it or not) Taco Cabana fajitas is perfect (thought their meat quality could be better). I would very much like to know the marinade recipe they use, but I haven't found it anywhere on the internet.
I see this thread pop up all the time and the recommended missing ingredient is...... pineapple juice
I use a very simple marinade for skirt steak and chicken fajitas: 1/2 Pace Medium picante sauce 1/2 Worcestershire sauce
pineapple/orange juice is good... i've actually used a little bit of brown sugar before and they turned out delicious.
Then you don't use skirt steak, eh? I like to hot-skillet'm when reheating the leftovers. Works great
The Papasito's secret, eh? You can buy a marinade container that lets you pump the air out to help the marinade do it's job. I like beer, italian dressing, cumin seed (beef only), jalapenos, cilantro, a little more garlic, and a bit of lime juice. I'm going to try the pineapple juice someday though.
Fine: I will share my quick and dirty recipe...... There are two ways to do the fajitas, one is the fast and easy way and the other is the slow and tedious way. The fast and easy is about 90-95% as tasty as the slow and tedious so let’s stick with that. Get some pre seasoned meat, both Chicken and beef from HEB (it is cheating, but we are going for speed), then get some baking trays and add the following ingredients. Beer Spicy Italian Dressing Worchesterchire sauce Liquid Smoke (small size) Cavender’s seasoning Fajita Seasoning Tony Chaceres creole seasoning Honey Teriyaki seasoning Tabasco sauce (just a dash unless you want them hot) Those are the key core ingredients…..I usually use about ¼ of the Worchestchire, about ½ of the liquid smoke (Small bottle). 1/3 of the Teriyaki and a full beer and full bottle of Italian dressing (if you are doing about 8-10 pounds of stuff. Then make sure you use ample seasoning, and flip the meat a couple of times to let it soak in while you marinate it for at least 15 minutes…..the longer the better… Then when cooking them, make sure you get a turkey baster and keep the meat moist while you cook it. Cook them until they are tender pink center......and eat and enjoy....YUMMY ! DD
the super secret dip... i don't remember off hand and the search function is still down. glad i wasn't planning on making it tonight.
