Fajita recipe

Good skirt steak really doesn’t need a marinade in my humble opinion. Simple rub of the following:

Kosher Salt
Black Pepper
Granulated Garlic
Cumin
Paprika

There’s also an ingredient that is in a lot of the fajitas you get in good tex-mex fajitas in restaurants that some folks are opposed to using: MSG, or Accent commercially. Use or don’t use at your leisure, but it does make your fajitas taste better.

Also, skirt steak benefits greatly from being grilled over mesquite. Hit it with a little lime juice right when it comes off.

Here's one I use......


Cajunate's Fajita Marinade

1 Cup Olive Oil
1 Cup Soy Sauce
3 Tbsp. Hot Sauce
2 Tbsp. Cayenne Pepper
1 Tbsp Fiesta Fajita Seasoning
2 Tbsp. Liq. Mesquite or Liq. Smoke(if you have it)
2-3 Tbsp. Black Pepper
5 Toes Fresh Garlic Crushed or 3-4 Tbsp. Granulated Garlic
1/2 -3/4 Med. to Lg. Onion Sliced thin. Heck Use the whole thing.
3 Fresh Jalapenos sliced thin(seeds included)

Note: If you want, you can add some Red Pepper Flakes for a lil more heat

Mix together well in a glass bowl. Place meat(Beef, Chicken or Pork)in a large zip type bag and pour mixture into bag. Zip bag closed removing as much air as you can. roll meat in bag to massage coating all surfaces. Refrigerate 3 or 4 hours up to overnight. Remove from fridge 1 hour before grilling to allow it to come up in temp.
Grill over HOT fire. Be careful when putting meat onto the grill. The fire will flare up but, it will go down. If not, close lid for a minute or two. Cook till done(usual temps for each meat). This varies with how hot the grill and coals are, and distance from heat. When done. allow to rest 10 minutes and slice on a bias against the grain of the meat.
Enjoy!

Don't use salt as the Soy sauce is salty enough.
Before placing my grate on the grill I like to add a chunk of Mesquite or Pecan wood for a good smokey flavor. Allow the grate to get hot before placing meat on it.

That's a good recipe you're sportin' there.

Here's what I use.

Equal parts

Salt
Black pepper
Garlic powder
Onion powder
Chipotle chili powder

I came up with this recipe after having some awesome fajitas at an interior Mexican type restaurant. Don't let the raisins turn you off. They are awesome in this dish. The marinade makes this dish great. Add more chipotles if you want it really spicy. For the Al Gaujillo peppers, you can use other dried peppers as well if you can't find this type.

Marinade
3/4 cup olive oil
4 tablespoons lime juice (2 limes)
1.5 teaspoon ground cumin
1.5 teaspoon kosher salt
3/4 teaspoon coarse ground black pepper
4 canned chipotle peppers(or 4 tablespoons diced) in adobo sauce, or more to taste (or more if desired)
3 cloves garlic

1 to 1.5 lb chicken breast or beef (skirt steak, sirloin, or whatever you wish) cut into fajita size pieces.
½ cup golden raisins
¼ cup pecans
¼ cup peanuts
1 sweet onion chopped to preferable size
1 red bell pepper chopped to preferable size
5 Dried Al Guajillo peppers, sliced
Mexican shredded cheese to top


Put marinade ingredients into a food processor or blender and blend thoroughly. Pour ½ cup of marinade into a separate container and refrigerate. Put meat in a ziplock and pour remaining marinade over it. Close ziplock and make sure marinade is distributed well. Allow meat to marinate at least an hour, preferably overnight.

When ready to cook, start heating cast iron skillet to high heat (do not add oil since marinade has plenty). Put raisins, pecans, peanuts, chopped onion and bell pepper into a bowl. Pour the reserved ¼ cup marinade into the bowl and mix well. Once skillet is very hot, add raisins, pecans, peanuts, and chopped onion and bell pepper. Cook until onions are translucent, then remove from skillet and set aside.

Remove meat from bag and try to drain off any excess liquid, if possible. Add enough meat to cover the bottom of the skillet only. Do not add more. Allow meat to cook so that it’s seared, then flip it over (I use tongs) to sear the other side. If you have more meat to cook, remove what’s in the skillet after both sides are seared and set it aside, then cook the rest of the meat. After all the meat is cooked, add all the vegetables back and turn the heat off. Mix well and serve on tortillas with cheese, salsa, or other toppings.

Is there a way I can fajita without the use of a grill? It's in the 20s here so no grilling outside for a few more months. We have plenty of cast iron. Is there a way to make them delicious on the stove?

I haven't seen a single fajita in the almost 3 years I've lived up here so I'd love to make my own.

ETA: I read the rest of an above post and apparently it can totally be done in cast iron.

1/2 cup Olive oil
1/2 cup Pineapple juice
A few dashes Worcestershire
1 diced Jalapeño
2 diced cloves Garlic
Cumin
Mexican Oregano
Salt
Pepper

Let marinate for at least a couple hours up to overnight

Cook em hot and fast. Hit em with a lime or two when you pull them.

Damn, a cup of olive oil?

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Fajita recipe

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The Pioneer Woman has a great beef and chicken marinade recipe for fajitas.

I'm going off the top of my head and it's been a little while since I did this recipe but I do an orange juice based marinade. Rough recollection...

Orange juice
Olive oil
Chipotles in adobo
Cumin
Garlic
Onion
Cilantro
Salt

Marinate for a few hours to overnight. Turn a few times along the way.

quote:

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Is there a way I can fajita without the use of a grill? It's in the 20s here so no grilling outside for a few more months. We have plenty of cast iron. Is there a way to make them delicious on the stove? I haven't seen a single fajita in the almost 3 years I've lived up here so I'd love to make my own. ETA: I read the rest of an above post and apparently it can totally be done in cast iron. This post was edited on 3/2 at 10:07 am

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You can use a cast iron on the range top, but it's goung to put off some smoke, so you want to make sure you have a good exhaust vent in the kitchen.

Or you can put the cast iron in the oven @ 500 degrees to get it hot, then put the meat in it and shut the door. Flip it after about 3 minutes.

A final option would be to cook it under your oven broiler on high. Raise the rack so. the meat is about 3 inches under the element. Make sure the broiler has preheated wellbefore you put the meat in the oven. Flip it once after about 3 minutes.