Beef fajitas

Thanks.

Not sure about the seasoning..But you must marinate the meat in fresh lime juice..Makes all the difference in the world.

This is a re post from TD back in 2011 from a poster named tavolatim. It is my favorite fajita marinade:

1/4 cup tequila, not in chef
3 tablespoons corn oil
2 tablespoons fresh lime juice
1 clove garlic, minced
1 1/2 teaspoons onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/2 teaspoon sweet paprika
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper

1 pound beef skirt steak
1 cup fresh cilantro
1 cup onions, sliced
1 cup tomatoes, diced
1 cup green bell pepper, julienned
2 tablespoons corn oil
1 bunch green onions, thinly sliced
8 8" flour tortilla
2 medium avacado, chopped
1 cup cheddar cheese, grated
Salsa

1. Combine first 12 ingredients to make marinade. Place scored beef skirt in shallow, nonreactive pan and cover with marinade. Refrigerate overnight.

2. Prepare pit with misquite wood and charcoal and grill meat. Watch for flaming.

3. Saute bell pepper, onions, and green onions. Add cilantro and set aside.

4. Heat tortillas in oven till warm.

5. Slice meat into strips.

6. On warm tortilla, place meat, saute vegetable, cheese, raw vegetables, and top with salsa. Roll up tortilla and try to eat without too much mess.

Notes: This was a recipe shared with me by some Mexicans while on a dove hunt in Brownsville, Tx.. I don't know if it was the outdoor air or the preparation or even a very successful whitewing hunt but these were the best fajitas I've ever eaten. This was in 1978 and no one had ever heard of fajitas which these cooks referred to as Mexican Hamburgers..

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Goya Mojo Criollo Marinade

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I prefer the chipotle...

I will have the butcher run my skirt thru the tenderizer, this helps alot.

Nope. Membrane was definitely the problem. I have never had to cut it off before. I did slice across the grain so that was no the problem.

After watching the video mine did not have that white membrane so it must have been removed. I was referencing a clear thin coating on the meat. I guess it was just junk meat. No more for me.

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skirt steak was so tough

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This is why i like to buy it from costco (and prefer loin flap if they have it). The ones from kroger and tom thumb and other places are always tough, even after trimming.

I'm lazy with my seasonings and go with this mixture:

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But, the guy is annoying.

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I could see that, but he's pretty funny once you appreciate his style IMO.