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Fajitas for a crowd. Help
Posted on 4/23/13 at 9:49 pm
Posted on 4/23/13 at 9:49 pm
Planning a derby party for around 50 people. Fajitas is on the menu. I was going to go to sams and get the 3 lb packs of marinated skirt. going to do 21 lbs. How many bellpeppers and onions do I need? Thinking 100 small tortillas. What am I missing? On the grill? Or big black iron skillet? Thanks
6
Posted on 4/23/13 at 9:58 pm to Outdoor Chef
15-20 of each.
Posted on 4/23/13 at 10:25 pm to CITWTT
quote:
15-20 of each.
this. one pepper and one onion can make about 6 fajitas. plus you have those who don't like onions. question is, how are you going to cook all those veggies?
This post was edited on 4/23/13 at 10:26 pm
Posted on 4/23/13 at 10:45 pm to aaronb023
quote:
this. one pepper and one onion can make about 6 fajitas. plus you have those who don't like onions. question is, how are you going to cook all those veggies?
I was thinking I would sautee all of the veggies, and grill the skirt. Whatcha think?
Posted on 4/23/13 at 11:02 pm to Outdoor Chef
I'd sauté the veggies(onions, bell and jap peppers, and tomatoes) with oil and seasoning, grill the skirt med rare, slice it, mix, and serve. Avocado and cilantro to go with it.
Posted on 4/23/13 at 11:05 pm to Outdoor Chef
Lightly sauté the veggies keeping them semi firm and hold them in a chafing dish. Nothing kills fajitas more for me then mushy onions & peppers.
Posted on 4/23/13 at 11:13 pm to Outdoor Chef
You will need more than 100 tortillas. Probably 150
Posted on 4/23/13 at 11:24 pm to Outdoor Chef
You probably already know this but make sure you slice the skirt against the grain.
Posted on 4/23/13 at 11:31 pm to PortCityTiger24
quote:at least.
Fajitas for a crowd. Help You will need more than 100 tortillas. Probably 150
Posted on 4/23/13 at 11:36 pm to OTIS2
I make fajitas pretty frequently. I usually sauté the chicken/steak in a skillet and a few minutes before they're done, I add red and green bell pepper and onion. Cook until veggies are as done as you like and that's it. Wife loves them and they're just as good warmed up the next day.
Posted on 4/23/13 at 11:50 pm to Dale Murphy
Thanks everyone. I feel like I've got a plan Im good with everything now.
Posted on 4/23/13 at 11:56 pm to Outdoor Chef
You should also check out the mexican grocery store on Florida, west of Airline, next to the Office Depot. My wife and I went a couple of weeks ago and picked up a ton of stuff and ate at the deli also. They have premeditated Fajita meat for ~$6 lb...
Posted on 4/24/13 at 6:26 am to Outdoor Chef
Grcery store on Siegen beside Y Taqueria has some solid marinated skirt.... Check them out
Posted on 4/24/13 at 6:51 am to Outdoor Chef
quote:
thinking I would sautee all of the veggies
Oven roast the veggies with seasonings and marinade of fajita spices and olive oil. Use a disposible aluminum roasting pan.
Posted on 4/24/13 at 9:20 am to wickowick
quote:
You should also check out the mexican grocery store on Florida, west of Airline, next to the Office Depot. My wife and I went a couple of weeks ago and picked up a ton of stuff and ate at the deli also. They have premeditated Fajita meat for ~$6 lb...
They also have pretty good prices on veggies--avocados, bell pepper, onion.
This post was edited on 4/24/13 at 9:36 am
Posted on 4/24/13 at 9:29 am to wickowick
quote:
They have premeditated Fajita meat for ~$6 lb...
Posted on 4/24/13 at 10:21 am to Outdoor Chef
If you sear a few of the steaks in a cast iron skillet and saute the peppers and onions in the juices...
Posted on 4/24/13 at 10:23 am to wickowick
quote:
You should also check out the mexican grocery store on Florida, west of Airline, next to the Office Depot. My wife and I went a couple of weeks ago and picked up a ton of stuff and ate at the deli also. They have premeditated Fajita meat for ~$6 lb...
I know nothing about this place but I would guess their fajitas will be 10x better than the premarinated stuff at Sam's...at least that's the way it is here.
Posted on 4/27/13 at 10:45 pm to MillerMan
I'm not in Baton Rouge, nor am I a regular on this board. But we've (friends) ordered pre-marinated fajitas from local Mexican stores/restaurants here in Metairie. We've never been disappointed.
Posted on 4/27/13 at 11:12 pm to Outdoor Chef
i was thinking about this today...how did it turn out? what did you do with the veggies? i imagine putting them in a pot and cooking them down like you were doing onion soup
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