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Started By
Message
Fajita’s done right
Posted on 1/25/18 at 8:27 am
Posted on 1/25/18 at 8:27 am
Any experienced fajita makers here? I want to try my skills at this. Beef and or chicken. I just purschased some cast iron fajita skillets and want to experiment. I looked online and many ways. So if you have a method please share.
6
Posted on 1/25/18 at 8:37 am to NOLATiger71
I don't think there is a particular method that will work best overall, but I think the easiest thing to make your fajitas the bomb is to use butter. That's the secret that Tex-Mex joints use to make their stuff so good. Finish with butter. Lots of it.
Posted on 1/25/18 at 8:42 am to therick711
I find making Fajita's at the house to be a PITA. Just my opinion.
Posted on 1/25/18 at 10:45 am to NOLATiger71
I just grill flank or skirt outside, then transfer to hot as hell skillet with the precooked onion and bell pepper.
Posted on 1/25/18 at 10:49 am to NOLATiger71
If you're in New Orleans go buy your fajita meat at Ideal Market.Game changer. If I want real deal fajitas/tacos I go buy the marinated skirt steak at IM and grill it hot and fast for 2 min. each side. Slice against the grain.
Posted on 1/25/18 at 11:05 am to NOLATiger71
quote:
Fajita’s done right
Ree Drummond, yes I know - has a great Fajita marinade that I use for chicken and beef.
Posted on 1/25/18 at 11:16 am to Will Cover
Posted on 1/25/18 at 12:34 pm to NOLATiger71
You want like a marinade?
Get a 3 pack of chicken breasts and cut them in half and put them in a gallon ziploc
3 tsp salt
3 tsp ground red pepper
2 tsp ground cumin
2 tap Oregano
Mix it all together and pour it in the bag.
Add 1/4 cup of Olive Oil
Add about the same amount of lime juice
Let it sit overnight in the fridge and then cook it however you want from there. I don’t like peppers and onions, so I just grill the chicken, slice it, and basically just eat chicken tacos.
Get a 3 pack of chicken breasts and cut them in half and put them in a gallon ziploc
3 tsp salt
3 tsp ground red pepper
2 tsp ground cumin
2 tap Oregano
Mix it all together and pour it in the bag.
Add 1/4 cup of Olive Oil
Add about the same amount of lime juice
Let it sit overnight in the fridge and then cook it however you want from there. I don’t like peppers and onions, so I just grill the chicken, slice it, and basically just eat chicken tacos.
This post was edited on 1/25/18 at 12:36 pm
Posted on 1/25/18 at 1:30 pm to sjmabry
sjmabry, I totally second the HEB selection! Everytime either my wife or I or our nephews go to Texas we get beef, pork or chicken and pack our freezer! Best ready to cook fajita's I've ever had for homemade....
Posted on 1/25/18 at 3:01 pm to sjmabry
What’s the best way to cook those?
Posted on 1/25/18 at 3:03 pm to bigberg2000
Go to mexican grocery store and pick up already seasoned carne asada. They marinate with papaya
Posted on 1/25/18 at 3:15 pm to bigberg2000
Grill them to medium rare, then properly slice against the grain, put in hot cast iron skillet with butter to get the sizzle and pop, serve and enjoy!
Posted on 1/25/18 at 6:30 pm to NOLATiger71
Here’s a little secret that took me a long time to figure out by trial and error trying to replicate the flavor of some of the great Tex Max Fajitas I’ve had in Texas... add a little Accent (MSG) on your skirt steak in addition to whatever other seasonings you’re using. (I use Kosher, Cracked, Cumin, Garlic, Onion)
Grill over mesquite. Squeeze a little lime over it as it grills and as others have said, finish with butter.
Grill over mesquite. Squeeze a little lime over it as it grills and as others have said, finish with butter.
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