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Anyone ever seen bright red fajitas?
Posted on 7/8/19 at 12:56 pm
Posted on 7/8/19 at 12:56 pm
I picked up some fajita beef from a local mexican grocery store that someone had to recommended to me. I get to the store and the meat is bright red, looks like they have been soaked in Kool-Aid. Going to cook them tonight and see how they turn out but I was interested to see if anyone had any experience with this? What are they using as the marinade that makes them this color? The person who recommended them says once I have these I will never want to order fajitas at restaurant again, because they are that good.
9
Posted on 7/8/19 at 1:02 pm to al_cajun
Fajita? Not really
Al pastor seasonings can get pretty red
Al pastor seasonings can get pretty red
Posted on 7/8/19 at 1:05 pm to al_cajun
quote:
Going to cook them tonight and see how they turn out
It will be the best fajitas you ever had. The red coloring comes from the marinade which has alot of ground chiles.
Posted on 7/8/19 at 1:26 pm to al_cajun
The red color may be from achiote paste, not necessarily chiles.
Posted on 7/8/19 at 1:41 pm to al_cajun
Should have gotten some costilla de res too. Those are the real prize of doing fajitas
Posted on 7/8/19 at 1:49 pm to al_cajun
quote:
I picked up some fajita beef from a local mexican grocery store that someone had to recommended to me. I get to the store and the meat is bright red, looks like they have been soaked in Kool-Aid.
Sounds like Ideal Market. Stuff's good for tacos, if a bit salty. Cook it high heat and fast, or it will be tough.
Posted on 7/8/19 at 1:58 pm to Y.A. Tittle
quote:
Sounds like Ideal Market. Stuff's good for tacos, if a bit salty. Cook it high heat and fast, or it will be tough.
I was going to smoke them low and slow for a couple hours. You think they will come out tough this way?
Posted on 7/8/19 at 1:58 pm to al_cajun
Probably the same seasoning used on some grilled chicken at a BBQ I saw (BBQ with a group of Hispanics). Because of the kool-aid color (or maybe the 1 lb burgers), I didn't eat it but others said it was delicious.
This post was edited on 7/8/19 at 2:00 pm
Posted on 7/8/19 at 1:59 pm to Saskwatch
quote:
will be the best fajitas you ever had. The red coloring comes from the marinade which has alot of ground chiles.
This!
"Red chicken" fajitas are GD amazing. And usually butterflied so they cook very quickly. All the Mexican meat markets around here use that marinade.
This post was edited on 7/8/19 at 2:00 pm
Posted on 7/8/19 at 2:02 pm to MSMHater
Yes I guess we're spoiled. I don't think twice about it
Posted on 7/8/19 at 2:10 pm to al_cajun
Probably just achiote paste
Posted on 7/8/19 at 2:19 pm to al_cajun
Anytime I have cooked fajitas (beef particularly, but chicken as well) on anything less than high heat, say <450, they don't come out very well.
As mentioned, I would cook them high heat for a few minutes each side. Also, if beef, ensure to cut against the grain so they aren't all chewy.
As mentioned, I would cook them high heat for a few minutes each side. Also, if beef, ensure to cut against the grain so they aren't all chewy.
Posted on 7/8/19 at 2:52 pm to hungryone
quote:
The red color may be from achiote paste, not necessarily chiles.
Yes. Mexican meat markets often use anchiote paste and pineapple juice for marinade.
Posted on 7/8/19 at 3:01 pm to timdallinger
quote:
timdallinger
This man knows his meat.
Posted on 7/8/19 at 3:23 pm to hungryone
Yes and they are salty as frick.
Posted on 7/8/19 at 4:57 pm to al_cajun
Red color is very much the norm at the Mexican meat markets and groceries.
You’re good
You’re good
Posted on 7/9/19 at 8:39 am to al_cajun
The fajita meat was just ok, nothing spectacular. They were super tender and pretty much fell apart but the flavor wasn't my favorite.
Posted on 7/9/19 at 8:50 am to al_cajun
A restaurant which didn't last too long out where I live, they had the reddish fajitas. I wasn't a huge fan of the flavor profile. Not bad just not great.
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