Fajitas

[jimmyjazz 45963]

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?

[closetojumping 62740]

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. 

[Landomatic 3813]

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

/surly instigator

[bschoolprof 6255]

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.  

[Smax 3800]

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

[pepper brooks 580]

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 December 4, 2018 by pepper brooks

[jimmyjazz 45963]

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.

[Landomatic 3813]

1 minute ago, jimmyjazz said:

Just the beef, maam.

Wash it down with a Vodka martini.

[jimmyjazz 45963]

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?

[Moby Ric 2058]

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.

[utee94 15825]

10 minutes ago, Landomatic said:

Wash it down with a Vodka martini.

While eating a sausage kolache.

[HenryJames 66080]

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

[Lerka Lerka 1087]

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?

[HouTex 1878]

While eating a sausage kolache.

And topped with some chili with beans.

[CooterBrown 18014]

Marinate in pineapple juice and soy sauce.

Pat dry and rub with a mix of Bolner's Jalapeno Salt, Garlic Salt, Black Pepper, Chili Powder, Smoked Paprika and Cumin.

 

[MNLonghornFUKM 8817]

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

[Zepol87 9188]

25 minutes ago, thestud said:

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

[Texas St. Armadillos 1381]

My understanding is the pineapple juice has an enzyme that is useful in breaking down tougher cuts of meat.  

I've used it with success.  I personally like squeezing fresh lime juice on it when it comes off the grill and is resting.

[bschoolprof 6255]

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.  

[jimmyjazz 45963]

Appreciate the tip on the Goya Mojo, but I definitely want to roll my own.  The ingredient list does clue me in on ratios, though.

[CooterBrown 18014]

Don't do 24 hours with pineapple juice. Maybe 8 at the most.

[jimmyjazz 45963]

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

[fluff 87]

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 December 4, 2018 by fluff

[Texas St. Armadillos 1381]

WTF?

[Kringelbert Fishtybuns 943]

Link

I like this one that is basically soy sauce, lime juice, cumin and garlic.  

 

Also, you can get Mojo at HEB.

[Revolution512 1487]

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.

[Hank Scorpio 17729]

Step 1: put meat in vacuum sealed bag. 

Step 2: put meat in freezer 

Step 3: go to Lupe Tortilla and order their beef fajitas 

 

[Texas St. Armadillos 1381]

^^^

This man is pre-med.  Listen to him.

[Moby Ric 2058]

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.

[RoundRobin 828]

French dressing. 

[RMac5 1551]

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. 

[RollLeft 5045]

No bell pepper and don't overcook.

[Surly Bevo 24966]

https://www.seriouseats.com/recipes/2013/06/grilled-skirt-steak-fajitas-food-lab-recipe.html

 

This always works for me

[Brew 3049]

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.

[jimmyjazz 45963]

12 hours ago, RollLeft said:

No bell pepper

Wut?

[Steamboat1874 4067]

Isn't pineapple and soy just Teriyaki sauce?

[CooterBrown 18014]

1 hour ago, Steamboat1874 said:

Isn't pineapple and soy just Teriyaki sauce?

and brown sugar, and garlic, and ginger, but yes.

 

[Chewbacca 7780]

On 12/4/2018 at 9:11 AM, HouTex said:

And topped with some chili with beans.

Everyone knows Cincinnati chili is the only true chili.

[BabaYaga 15300]

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

[ChickenSandwich 9841]

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 December 5, 2018 by ChickenSandwich

[elfenix 34266]

3 hours ago, jimmyjazz said:

Wut?

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

[BabaYaga 15300]

1 hour ago, ChickenSandwich said:

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

[ChickenSandwich 9841]

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 

[jimmyjazz 45963]

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.

[Spur08 382]

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

[Chewbacca 7780]

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.

[Doc Holliday 199]

Who has the Y Mas recipe?  

[SydneyCarton 48108]

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.

[jimmyjazz 45963]

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.

[Smax 3800]

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