Jump to content

Recommended Posts

Posted
  On 12/6/2018 at 6:17 PM, Smax said:

sous vide fajitas? wtf an extra completely unnecessary step. charcoal with mesquite chunks in a chimney starter,  pour in webber, 3-5 mins per side and your done

Expand  

Listen, I know reading isn't really your strong suit, but in my post I specified Venison. I'm not sure if you've ever cooked venison but it's kind of a tricky meat to get tender and not fuck up in the cooking process. 

Posted
  On 12/6/2018 at 12:26 AM, Spur08 said:
  On 12/4/2018 at 3:55 PM, thestud said:
2b08fd027cd93dc6a8f2eeb076483f17.jpg

Go to your local michoacana and grab a bottle of this for $3. Sometimes I’ll buy some cilantro and chop it up and sprinkle it over the top.
Expand  

I actually skip this step and go straight to the butcher counter to get their premarinated. That shit is money

Expand  

Yep that works as well. 

Posted
  On 12/6/2018 at 7:44 PM, SydneyCarton said:

Listen, I know reading isn't really your strong suit, but in my post I specified Venison. I'm not sure if you've ever cooked venison but it's kind of a tricky meat to get tender and not fuck up in the cooking process. 

Expand  

 

 

Funny seeing I didnt even read your post and was replying to chicken

  • Like 1
Posted

Uncle Chris's seasoning, French dressing marinade, extremely hot fire, medium rare, slice diagonally. 

Not fajitas but damn good.

Also a great was to prepare an axis backstrap.

Posted

My fajita marinade consists of water, vinegar, sugar, oil, salt, garlic, Worcestershire, crushed tomatoes, jalapenos, and onions (the extent to which the ingredients match Pace Picante, Worcestershire, and Italian dressing is purely coincidental).

  • Haha 1
  • 1 year later...
Posted

bumping, because I'm trying this tonight

OJ (because I had some that needs to get used. Will try pineapple next time)

Canola Oil

Garlic powder

cumin

1 lime juiced

chili powder

oregano

paprika

 

My Weber grill is up at my work (been cooking lunch for the employees during the quarantine) - So I'll trying cooking it in batched with my cast iron on the stove. Bought an extra lime to put on after I cook

 

Posted

I am a *huge* fan of Kenji Lopez-Alt's marinade - don't know what it is about it (he goes into it in the book why it works on a scientific level) but it is fantastic

  • 1/2 cup soy sauce
  • 1/2 cup lime juice (6-8 limes)
  • 1/2 cup canola oil
  • 1/4 cup packed brown sugar
  • 2 teaspoons ground cumin seed
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon chile powder
  • 3 medium cloves of garlic, finely minced (i am lazy and just use garlic powder)

It's for 2 lbs of skirt steak so i just adjust as needed based on how much steak I am using. 

I think he has you reserve 1/2 cup of the mixture for the veggies.

 

Posted

I used to Marinade back in the day. Now I pretty much just put kosher salt, pepper, Fiesta Fajita seasoning and cook hot. Then I when I flip I hit it with a little squeezed lime juice just for a little pop.


Sent from my iPhone using Tapatalk

  • Like 1
Posted
  On 6/2/2020 at 1:48 AM, Mac8111 said:

I used to Marinade back in the day. Now I pretty much just put kosher salt, pepper, Fiesta Fajita seasoning and cook hot. Then I when I flip I hit it with a little squeezed lime juice just for a little pop.


Sent from my iPhone using Tapatalk

Expand  

I quite marinating a while back also and will keep doing my current process since it turned out so well. 

Tenderize with this:

images?q=tbn:ANd9GcSex-QEq5LZV1nmhvrsY0h

Let it sit out at room temperature for an hour.

Rub with salt, pepper, and garlic powder.

Smoke for 45 minutes.

Brush with a mix of soy sauce, honey, balsamic vinegar, and Yellow Bird jalapeno.

Sear for 30 seconds a side.

  • Like 1
Posted

I just don't buy fajita meat anymore.  Ever.  Used to get it here in SA for .79/lb.  

Best I ever see it anywhere now is 6.99/lb.  Fuck the cocksucker who mainstreamed skirt steak.

If I'm paying that I'm getting ribeye.

  • Like 1
Posted

More often than not, I use flat iron steak for fajitas (probably more properly carne asada).  Flat iron is super tender and, since it hasn't been mechanically tendered, can be safely eaten medium rare.  

Posted

Side note:

Really really really like the places that seat the inside skirt steak and put ranchero sauce and melt Monterey Jack cheese on it.

#Money


Sent from my iPhone using Tapatalk

Posted
  On 6/2/2020 at 7:47 PM, VABuckeye said:

Going out to my favorite Mexican place tonight (patio dining) for my birthday dinner.  Combination fajitas will be served to me.

Expand  

Combination fajitas?  You mean like two different cuts of skirt steak? Maybe inside and outside?

  • Like 2
  • Haha 1
Posted
  On 6/2/2020 at 7:15 PM, Cajun said:

I just don't buy fajita meat anymore.  Ever.  Used to get it here in SA for .79/lb.  

Best I ever see it anywhere now is 6.99/lb.  Fuck the cocksucker who mainstreamed skirt steak.

If I'm paying that I'm getting ribeye.

Expand  

Fucking gringos !!!!!!

Posted
  On 6/2/2020 at 11:24 PM, VABuckeye said:

It’s a Mexican joint. It’s my birthday.  Fuck off. Lol

Expand  

In all honesty, I hope you enjoy your birthday in these crazy times

However, Keep in mind that the fajitas from shrimp will be incredibly small

  • Like 1
  • Haha 2

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...