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Posted

I found some nice skirt steaks at the store this morning, and need a go-to recipe to make some legit fajitas.  I saw a spot on a cooking show where the chef basically doused the steak in fresh lime juice and then added typical dry spices (salt, pepper, cumin, paprika, garlic powder, etc.) for an overnight marinade.

I'd like to start from scratch, and avoid MSG-laden off the shelf products.  I believe I've seen people use pineapple as well as lime -- is that right?  What are the secrets here?

Posted

The Pappasito’s marinade, fwiw, is equal parts pineapple and water and half a part soy sauce with the fat side scored. Or it used to be in the 90’s and works for me at home. No spices when they do it. I recognize Sito’s isn’t for everyone but they do it pretty well. 

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Posted
9 minutes ago, closetojumping said:

The Pappasito’s marinade, fwiw, is equal parts pineapple and water and half a part soy sauce with the fat side scored. Or it used to be in the 90’s and works for me at home. No spices when they do it. I recognize Sito’s isn’t for everyone but they do it pretty well. 

This is essentially what I do, except i do 1/3 each.  1/3 pineapple juice, 1/3 water, 1/3 soy.  I also add some oil.  Tastes great.  

All a good wet marinade really needs is some salt, sugar, and acidity.  

  • Like 1
Posted

bolners fajita seasing is pretty good, i usually do the pappasitos marinade and dust them with bolners before i put them on the grill

Posted (edited)

Pretty much any combination of citrus, oil, spices works (should have some form of sugar and salt). Thank god we have made it 6 replies and no one has mentioned Italian dressing yet.  we seem to be making progress.  

Edited by pepper brooks
Posted
18 minutes ago, Landomatic said:

You doing just the beef fajitas?  Or are you doing some chicken, pork, shrimp fajitas too?

/surly instigator

Just the beef, maam.

Posted

Beef Fajitas

1 cup pineaple juice

1/2 cup soy sauce

4 fresh squeezed limes

1/4 cup fresh cilantro

1 jalepono

1/3 cup onions

1/3 cup water.

Cumin

Garlic Powder

Salt

Pepper

Combine in ziplock back and let marinate.

 

Chicken Fajitas

1 cup pineaple juice

1/2 cup teriyaki sauce

4 fresh squeezed limes

1/4 cup fresh cilantro

1 jalepono

1/3 cup onions

1/3 cup water.

2 tsps Cumin

Garlic minced 2 spoonfuls

1 tbsp mixed Salt & Pepper

Combine in ziplock back and let marinate.

Posted
12 minutes ago, Moby Ric said:

Beef Fajitas

1 cup pineaple juice

1/2 cup soy sauce

4 fresh squeezed limes

1/4 cup fresh cilantro

1 jalepono

1/3 cup onions

1/3 cup water.

Cumin

Garlic Powder

Salt

Pepper

Combine in ziplock back and let marinate.

 

fify

Posted
32 minutes ago, Moby Ric said:

Beef Fajitas

1 cup pineaple juice

1/2 cup soy sauce

4 fresh squeezed limes

1/4 cup fresh cilantro

1 jalepono

1/3 cup onions

1/3 cup water.

Cumin

Garlic Powder

Salt

Pepper

Combine in ziplock back and let marinate.

 

Chicken Fajitas

1 cup pineaple juice

1/2 cup teriyaki sauce

4 fresh squeezed limes

1/4 cup fresh cilantro

1 jalepono

1/3 cup onions

1/3 cup water.

2 tsps Cumin

Garlic minced 2 spoonfuls

1 tbsp mixed Salt & Pepper

Combine in ziplock back and let marinate.

Is this for ~ 2 lbs of meat?

Posted

Beef Fajitas

1 cup pineaple juice

1/2 cup soy sauce

4 fresh squeezed limes

1/4 cup fresh cilantro

1 jalepono

1/3 cup onions

1/3 cup water.

Cumin

Garlic Powder

Salt

Pepper

Combine in ziplock back and let marinate.

 

Chicken Fajitas

1 cup pineaple juice

1/2 cup teriyaki sauce

4 fresh squeezed limes

1/4 cup fresh cilantro

1 jalepono

1/3 cup onions

1/3 cup water.

2 tsps Cumin

Garlic minced 2 spoonfuls

1 tbsp mixed Salt & Pepper

Combine in ziplock back and let marinate.

Saved for future supper
Posted
25 minutes ago, 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.

Honestly this is easy and it works well.

I have always done orange juice instead of pineapple I need to switch it up

Posted
1 hour ago, jimmyjazz said:

So it seems like pineapple & soy are more common than citrus.

Is a 24 hour soak overkill?  Is it gonna turn these things into premasticated baby food?

I usually just do 5-6 hours.  Do it in the morning or midday and cook later for dinner.  I've never tried 24 with skirt steak.  It may be fine, but I don't think it's necessary.  

Posted

So here's a mojo criollo I found online that sounds good.  They say 2 c sour orange juice can be approximated with 1 c each orange and lime juice, which points back to the Goya version.  They emphasize the garlic.  No pineapple or soy.  Sounds like this approach is fairly common from PR to Cuba to Mexico.  Might not be exactly a "fajita" marinade (Water, Salt, Orange Juice Concentrate, Lemon Juice Concentrate, Garlic, Onion, Spices, Sugar, + preservatives) but it sounds delicious.

 

Ingredients
  • 2 cups sour orange juice
  • 8-10 cloves fresh garlic
  • 1 tsp kosher or sea salt
  • 1/3 cup olive oil
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 tsp freshly cracked black pepper
Posted (edited)

Here is Matt's seasoning and then finishing sauce...Damn good.

Sprinkles
 
1 Cup Granulated Garlic
1/4 Cup Coarse Black Pepper
1/2 Cup Kosher Salt
1 Cup Corn Meal
1/2 Cup Flour
1/4 Cup Corn Starch
 
Finishing Sauce
 
1 Cup Kikkoman Lite Soy Sauce
1/2 Cup Red Wine Vinegar
1/4 peach or apricot brandy
 
Give the fajita meat a generous amount of the seasoning, then cook, right before you pull it off, douse it in a generous bit of finishing sauce and then serve and eat...
 
The seasoning and finishing sauce is great on burgers and just about anything else, always keep it on hand..
 
Edited by fluff
Posted

Less is always better imo with beef.

1) make sure it’s tendorized and clean as much silver skin off as possible. Beat it out evenly.

2) Adams fajita seasoning and black pepper. Sometimes a little lime juice.

Always a hit, gas or coal. Coal preferably for beef.

Posted
6 hours ago, Lerka Lerka said:

Is this for ~ 2 lbs of meat?

Sure.  I eyeball some of the stuff.  That recipe is more of a guideline.  But they turn out perfect every time.

Posted
9 hours ago, bschoolprof said:

I usually just do 5-6 hours.  Do it in the morning or midday and cook later for dinner.  I've never tried 24 with skirt steak.  It may be fine, but I don't think it's necessary.  

This is the best fajita option posted.  Dry the meat off before grilling it, drying it off let’s it get a better char. 

Posted

I go with pineapple juice, soy sauce, and water and always do a 24 hour soak. I tried just doing it morning of cooking ince and to me it wasn’t as good and the meat wasn’t as tender.

Posted (edited)
1 hour ago, BabaYaga said:

Biggest mistake with beef fajitas is trying to church it up too much and overcooking.  KISS

this,  cook as short of time as possible, preferable on an exposed patch of the sun.  Hotter the better

Edited by ChickenSandwich
Posted
2 hours ago, elfenix said:

bell peppers are terrible.  grill some poblanos with your fajitas. 

Eh.  I like bell peppers with fajitas.  Plus, you gotta peel the poblanos (or at least I always do -- roast, put 'em in a baggie, peel them in 15 minutes or so).

Maybe I'll do a mix and see what the family thinks.

Posted
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.
I actually skip this step and go straight to the butcher counter to get their premarinated. That shit is money
Posted
3 hours ago, elfenix said:

bell peppers are terrible.  grill some poblanos with your fajitas. 

Green bell peppers are gross, but nothing wrong with cooking up some onions and red/orange/yellow bell peppers.  Throw some poblanos in there, too.

Posted
18 hours ago, ChickenSandwich said:

Benjis downtown (which was a homage to Lupe) would Sou vid all of their fajitas and just finished quickly on the grill when ordered. Works incredibly well if you have the means and a cast iron 

Would like more details on this. But then again, I'm trying to come up with a recipe to sous vid some venison backstrap into fajitas.

Posted

An alternative to sous vide would be a reverse sear -- slow roast in a low temperature oven until (say) 115 F throughout then sear hard for a minute or two per side.

Posted

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

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