Want to cook some beef fajitas this week and was wondering how most of you marinade the flank steak. Also, has anyone tried Central Market's premarinated beef fajitas? Are they good? Thanks in advance. I tried a search but it really only came back with results for chicken fajita recipes.
Forget making it yourself. There's a kick ass Mexican meat store at the corner of Gessner/Westpark (right next to the post office) that sells some mean beef fajitas and stuff.
Supposedlyl, the following is the recipe to Ninfa's fajitas. I think I got this recipe from Fatty (I don't remember). I have not cooked this recipe. Ninfa's Fajitas ---Marinade--- 2 1/4 Lb Skirt steak 1/4 Cup Pineapple juice 1/4 Cup Orange juice 1/4 Cup White wine 1/4 Cup Lemon juice 3/4 Cup Water 3/4 Cup Soy sauce 1 Tbl Pepper 1 Clove garlic, chopped 3 chiles arboles, Dried 3 Tbl Clarified butter One orange and one lemon -rind of ---Pico de Gallo--- 4 Ripe tomatoes 1 Yellow onion 1/4 Cup cilantro, Chopped 2 Chile jalapeños, seeded and -veins removed, chopped Salt, To Taste ---Guacamole--- 1/2 Onion, cut up 2 Large Ripe avocados, peeled, -pitted and, Quartered 1 jalapeno, Canned One lemon, juice of 1 Tsp Salt 1/4 Tsp Pepper Guacamole instructions: Chop onion in food processor using metal blade. Add avocados, jalapeño, lemon juice, salt and pepper to the work bowl an process for five to ten seconds. Meat Instructions: Marinate for no more than two hours. Grill over hot coals, basting with marinade. Makes 4-6 servings. Note: If skirt steak is on the thick side, it can be butterflied or flattened with a mallet or scored. Once meat is cooked, cut into strips and serve in flour tortillas. Pico de Gallo instructions: Combine all ingredients in bowl and let stand for two to three hours. If desired, add a small amount of lemon juice and salad oil.Place meat in glass dish. Combine remaining ingredients and pour over meat. Notes: To be authentic, fajitas should be accompanied by flour tortillas, guacamole, and pico de gallo. A small bowl of frijoles a la chara can complete the meal. Note: Suateed onions and green peppers should be served with the fajitas. Marinate the onions and peppers in soy sauce, sherry, garlic and butter before sauteeing in butter.
I can back up the fact that the Pappasito's recipe for marinade is basically pineapple juice and soy sauce. Marinate for 18 hours in the fridge.
pappasitos fajitas are badass. However, I tried that marinade once and it sucked, although I didn't marinade very long, couple hours at most. Was that my problem? any other ideas of what I might have done wrong? I'd like to try it again, but am still leery
HEB/CM pre-marinated fajitas are pretty damn good. I hardly ever marinate/season fajitas anymore. There is one caveat, though - I believe they have MSG.
We always did the HEB pre-marinated fajitas but after a while I couldn't stand it anymore. I started using the Pappasitos recipe as stated by others and it's completely changed how I view fajitas. I swear that the last time I made them (last week) it was as good as eating the rib-eye steaks that I made the week before. Maybe not that good, but a 1000% difference from the HEB pre-marinated. I put the pineapple/soy sauce/tablespoon of teriyaki sauce mixture in a gallon zip-lock and leave it in the fridge for 24 hours. Grilled on high eat medium to medium well and they are really good. Good luck!
I haven't tried this one but I'm just throwing it out there. Plus, it uses beer and the ingredients are interesting. Oh my...mmmm...beer. I would use a lighter beer...or you'll be sorry. Wahhhhh wahhhh. Dios mio! 1 yellow onion , chopped 3 cloves garlic , crushed 4 tablespoons fresh lime juice , to taste 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon ground oregano 1 pinch dark brown sugar , to taste salt and pepper , to taste 1 bottle your favorite beer 2 dashes Tabasco sauce , to taste Directions 1Combine all ingredients in food processor and whir until it's well mixed (or you can just mix all the ingredients together - it's up to you). 2Marinate fajita strips for at least 30 minutes, preferably overnight (I usually do this in a Ziplock bag). 3This is a really versatile recipe, and you can easily add or subtract amounts of the ingredients to suit your tastes - experiment and enjoy! We've used this marinade on chicken, beef, and buffalo. 4Note: make sure to use beer in this recipe that you like, otherwise you might end up with a marinade you don't like the taste of. Source: http://www.recipezaar.com/40224
IMHO stay away from any fajita recipe that does not include olive oil, garlic, and lime juice. In that recipe I posted for Ninfa's, I would recommend swapping in lime juice instead of the lemon juice.
