fajita help

[waterspout]

Originally Posted by 01 Aggie

Go to La Michoacana mexican grocery store/meat market. There are several around town, but I usually use the one on S. Post Oak 4-5 blocks south of the south beltway...down toward Missouri City.

The beef fajita is the "fajita preparada" and the chicken in the "pechuga marinada."

Cook right on top of medium heat like you would cook a steak.

If you are not pleased, I am a monkey's uncle!!

These are the only ones I use any more...way better than the HEB marinated.

If you try it...pm me and let me know if you like them.

Ditto, La Michoacana unless I'm doing the Sirlon Fajitas.

[axespino]

Go to La Michocan meat market and get the marinated fajitas. They are already split and they are good.

[PasadenaMan]

Here is a recipe for spicy Fajitas.

You will need

Chile de arbol (make the Fajitas HOT) You need to add 5 -15 of these.
It depends hot hot you want them.



Chile Casabel
(Used to add color and thickness to the Marinade) Use 10 - 15 depending on how thick you want the marinate as well.


Black Pepper
(Not the power but the Ball) Use 2 -3 balls


Cloves
(you only need 1 or two)


Garlic Cloves
(Depending on how much you like add 3 -5 peices)

And finally Water.

Pur that into a blender and wait 4 minutes and strain it. Soak the Fajitas for as much time as possible. You can get away with bathing them just before you stick the fajitas in the pit.

This is also good for Lean ground meat used to make Hamburgers.
I don't care too much for the premarinated fajitas unless they are from a local Meat Market.

[JWS.HOOKEM]

maranaide-equal parts Italian dressing, worchester sauce, soy sauce. mix together, cover meat with maranaide either in a bowl or zip loc bag for at least an hour.
Gar-on-teed to pleeze!

[Cat O' Lies]

Can't go wrong with HEB. I like the Hill Country Farms (sp) brand of fajitas that HEB carries. They are cheaper and more tender.

[sandollr]

I would like to add that you need to toss the fajitas on a hot hot grill for a couple of minutes turning them to sear the outside .. and then move them to a cooler spot to finish cooking .

[Haute Pursuit]

Use Fiesta brand Beef Fajita seasoning and soak the seasoned meat in a mixture of 3 parts pineapple juice and 1 part lime juice in a ziplock bag for a couple of hours. They will pull apart without a knife when sliced across the grain. Use plenty of the seasoning because the liquid will wash some of it off. Cook them over a blazing hot fire for about 4 to 5 minutes per side depending on how thick they are.

[sandollr]

Behave!! This is a fajita rookie. Give him a break.

[shoalcat_james]

I used to use K.C. Masterpeice Fajita marinada. I can not hardly find it anymore. I came across this Badia in Walmart. Great tasting stuff right here. I do put it on sorta heavy and add a pinch of Season All and Gralic. Also put a light coat of Italian dressing to keep the spices on and keep it moist. Makes a great rub.

[Haute Pursuit]

Originally Posted by jabx1962

That Prepackaged **** from HEB is fricken nasty.

Yep... it tastes more like liver than fajita's!