Fajita's

[75fordfan]

Allright any tips on fajita's from start to finish. I personaly let them swim in a blend of itilian dressing, pace picante , garlic and of course BEER.
{ sounds good enough to jump in } But looking for something different.

Regards
Rick Galindo

[jts]

Well just the other night I had to do some make shift fajitas because I didn't have the normal stuff I make them with.

This is what I used and it turned out really good. Trim all the fat and fascia from the meat. Rub with a bunch of lime juice, couple of dashes of teriyaki sauce, season moderately with bolners mexican fajita seasoning (the one with salt and msg) cover lightly with wishbone red wine dressing and let set till the grill is ready. Turned out really good.

[Ed Embry]

75ff, this recipe is my favorite. The only thing I do different is cold smoke the fajitas about an hour before searing.

http://www.texmex.net/Recipes/bfajitas.htm

[gatorpit]

Any of you in the Houston area, there is a place called Regia Meat Market on FM 529 that has great marinaded fajita meet. Angus beef at that. You can get unseasoned or seasoned. Fresh, as they have their own butcher shop and you can get other cuts of fresh meat as well. If you are in the neighbor hood, check'em out. As for cooking. Hot bed of coals/wood and slap'em on. Cook hot and fast. Ready in 5 minutes. Fyi, Ritch

[Cal_BBQ Pit]

I typically let em sit in a marinade of lemon, lime, onion, & garlic. Then cook em like Rich says......I then cut up red and green pepers, onion, tomatoes, and grill them quick like too. Cut up some lime, cilantro and serve on 4 1/4 corn tortillas.

You can also do all this in a cast iron....that way works well too.


juss my 4 cents. 8)

[bigwheel]

Allright any tips on fajita's from start to finish. I personaly let them swim in a blend of itilian dressing, pace picante , garlic and of course BEER.
{ sounds good enough to jump in } But looking for something different.

Regards
Rick Galindo

This come from Joe Tapia..aka bbqlover. He makes about the best I ever ate.

bigwheel

>bbqlover said this one time:

Fajita, or skirt steak, is the diaphragm muscle, just like the flap on pork
spare ribs that we cut off when we trim them to make St. Louis style. The
only true fajitas are made with beef skirt although the term is frequently
misused today to refer to almost any kind of grilled meat rolled in a flour
tort. Fajitas have a similar history to brisket, the south texas poor folk
could only afford the tough left over cuts. Here is a seasoning blend for
fajitas:
1 Tbl. pure chile powder, not the blended stuff
1 Tbl. white pepper
1 Tbl. garlic powder
1 1/2 tsp. black pepper
1 1/2 tsp. paprika
1 1/2 tsp. salt
Combine all, store in covered jar, makes about 1/4 cup.
The secret to good fajitas is:
buy them tenderized if you can, or do this at home. trim off all the fat and
silver skin as best as you can. sprinkle one side with fajita seasoning,
roll up like a jelly roll and stick them in a plastic bag, add a mixture of
water and soy sauce (1:1 proportion), wet the meat thoroughly, stick them in
the refrigerator overnight. do the same with sliced onion and bell pepper.
next day have a hot grill (kingsford mesquite) ready to go, grill your
fajitas hot and fast, when done, about 3 to 5 minutes per side, depending on
how thick, put them on a cutting board and slice into 1/2 inch wide strips,
serve with warm flour tortillas, pico de gallo, the grilled vegetables,
grated cheese, sour cream, whatever. this is the way i do it after years of
experimenting with various mixtures and techniques. Everyone always likes
them, hope your frieds and family do too.>

[JamesB]

I can vouch for the recipe that Bigwheel posted. It is VERY good eats...

James.