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Fajitas
Posted on 5/6/19 at 4:41 pm
Posted on 5/6/19 at 4:41 pm
I have been trying to make fajitas like the restaurants do on the handled oval cast iron skillets. Can someone please post their recipe. I am struggling with the proper procedure for both chicken and steak.
Do I cook the protein on the hot skillet and then transfer? Same with the vegetables. Just do not understand how it’s done bc mine does not come out like the restaurants. I would appreciate it thanks.
Do I cook the protein on the hot skillet and then transfer? Same with the vegetables. Just do not understand how it’s done bc mine does not come out like the restaurants. I would appreciate it thanks.
This post was edited on 5/6/19 at 5:01 pm
7
Posted on 5/6/19 at 5:00 pm to NOLATiger71
Is there any real reason you want to do this? The only reason they come out that way is to entice other patrons to order them after they hear and smell them coming out.
Posted on 5/6/19 at 5:02 pm to NOLATiger71
They use a charbroiler to cook the meat. They just toss all the stuff in the skillet and fire it under a salamander for presentation.
Posted on 5/6/19 at 5:10 pm to TH03
No reason except that is how I thought it’s done. How does one make fajitas?
Posted on 5/6/19 at 5:13 pm to NOLATiger71
Marinate the meat in fresh lime juice..Makes all the difference.
Posted on 5/6/19 at 5:15 pm to NOLATiger71
quote:
No reason except that is how I thought it’s done. How does one make fajitas?
I do it on the grill. Marinate the meat and the veggies for a few hours in the fridge.
I grill the chicken for about 8 min and the steak for about 5 min on pretty high heat. I then use a basket to grill the veggies. While the veggies are grilling, I slice up the meats, and then after about 10 min of the veggies grilling, I toss the meat into the basket for about 90 seconds or so and mix it all up. Then scoop out of the grill basket onto a platter (if at home) or a foil pan (if at the pool).
Posted on 5/6/19 at 5:37 pm to NOLATiger71
Most places cook the protein and vegetables in separate pans while the cast iron goes in the salamander to get smoking hot. Then they just transfer the amount needed for each order on to the cast iron for service
Posted on 5/6/19 at 5:48 pm to NOLATiger71
quote:
No reason except that is how I thought it’s done
Nah it was invented to entice people to order it as they see it come out.
quote:
How does one make fajitas?
I marinate overnight in something with lime juice and cook to no further than medium rare on the grill. Saute or grill your veggies as well.
Posted on 5/6/19 at 6:19 pm to NOLATiger71
Fajitas are all about the marinade. You'll want to make a recipe like this
Posted on 5/6/19 at 8:24 pm to NOLATiger71
I use flank steak and pound it till it is about half as thick as when it came out the package.
Then I add the following ingredients and the steak into a gallon size ziploc bag and refrigerate overnight to allow it to marinate and tenderize. I grill for about 8-10 minutes per side depending upon grill temp. It always comes out great.
2-3 limes, juiced
4 cloves garlic, crushed
1/2 cup orange juice (sometimes add a bit more)
1 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 jalapeno, minced
2-3 tablespoons white vinegar
1 (2 pound) flank steak
Then I add the following ingredients and the steak into a gallon size ziploc bag and refrigerate overnight to allow it to marinate and tenderize. I grill for about 8-10 minutes per side depending upon grill temp. It always comes out great.
2-3 limes, juiced
4 cloves garlic, crushed
1/2 cup orange juice (sometimes add a bit more)
1 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 jalapeno, minced
2-3 tablespoons white vinegar
1 (2 pound) flank steak
Posted on 5/6/19 at 8:56 pm to LSU Wayne
Not all cuts of meat work the same. When I can, I get skirt steak from Aldis and spend a while getting the sinews out (cutting them out), because it's not going to be cooked long enough to 'melt' them out.
As said above Lime Juice is a key, garlic, 2nd but used sparingly. With good enough meat, the heavy spices aren't really needed.
As said above Lime Juice is a key, garlic, 2nd but used sparingly. With good enough meat, the heavy spices aren't really needed.
Posted on 5/6/19 at 9:31 pm to LSU Wayne
quote:
Then I add the following ingredients and the steak into a gallon size ziploc bag and refrigerate overnight to allow it to marinate and tenderize. I grill for about 8-10 minutes per side depending upon grill temp. It always comes out great.
2-3 limes, juiced
4 cloves garlic, crushed
1/2 cup orange juice (sometimes add a bit more)
1 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 jalapeno, minced
2-3 tablespoons white vinegar
1 (2 pound) flank steak
I basically do this except I use red wine vinegar 1/4 cup instead of white. Also dried oregeno and a shot or two of tequila.
Posted on 5/7/19 at 12:02 pm to NOLATiger71
Pineapple juice 2 cups
Soy sauce 1 cup
Water 1/2 cup
1 squeezed lime
Stab both sides of meat with fork all over
Will do 2.5-3 3 lbs skirt steak or three butterflied chicken breast.
Do not overmarinate. 3-5 hours is fine. You go overnight and they will mush.
Salt and pepper both sides before getting on grill. I also hit with some cumin. Cook steak to liking and chicken like normal. Pretty easy.
Soy sauce 1 cup
Water 1/2 cup
1 squeezed lime
Stab both sides of meat with fork all over
Will do 2.5-3 3 lbs skirt steak or three butterflied chicken breast.
Do not overmarinate. 3-5 hours is fine. You go overnight and they will mush.
Salt and pepper both sides before getting on grill. I also hit with some cumin. Cook steak to liking and chicken like normal. Pretty easy.
This post was edited on 5/7/19 at 12:04 pm
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