Thanks everyone; I will try a combination of all of them over easter weekend.
The last time I tried them, the dog wouldn't even eat them. (if that says anything)
I will let everyone know what the Mrs.'s says about them. If they really turn out good, I may have to post in the basement and tell ya how the rest of the night went.
Here is my secret recipe. Start out with non tenderized fajita meat, I usaully buy mine at Sams. Trim off all the tough skin. Marinate in Dr. Pepper for 1-2 days; Then saeson meat with Salt Grass Steakhouse seasoning, a touch of salt, add pepper to taste, Itailan Dressing and Worcestershire. Let soak over night and cook.
I promise this wil be the most tender fajitas ever !
While we are on the fajita subject, does anyone know how the mex restruants get the sizzling cast iron plate presentation? I can never seem to get that part right.
While we are on the fajita subject, does anyone know how the mex restruants get the sizzling cast iron plate presentation? I can never seem to get that part right.
Yep, The H.E.B. in Santa Fe has them, Just throw them on the pit. They are pretty good!
Quote:
Originally Posted by Overboard
I live in Santa fe- is there one of these close to me or do I need to travel? So they come pre-prepared already. I told my wife I was going to try fajitas again and she's suggesting something else. I told her not to worry.
I'm fixing to cook some fajitas tonight; I haven't had any success with them lately as I rarely cook them. Anyone know of a good rub/recipe to use and some cooking advice.
I always cook slow and usually do briskets and steaks; but rarely have I done fajitas. probably becasue i keep screwing them up.
lemon beer and tony cacheres! let em sit overnite orange juice is good also!
If you want really good fajitas marinate them in the following:
Juice of 1 orange
Juice of 2 limes
2-3 garlic cloves (minced)
1/2 tsp cumino
handful of cilantro (chopped)
2 Chipotle peppers (minced)(from can)
3 tbs olive oil
salt 1/2 tsp
black pepper 1 tsp
2lbs thick fajita skirt
Marinate for 2-3 hrs, and cook on hot grill til med- rare to medium.
Pito, the plates are kept in a very hot oven, like previously suggested, or over an open flame to make them extremely hot. They place fajitas from a warming pan onto the plate and then run a little water over them. The water hits the hot plate and sizzles making it look delicious as well as making them moist again. I used to work at the Hyatt on the riverwalk in S.A. and this is how they were done in the mid 80's and I don't think it has changed much. Fajitas in a restaurant may have been sitting there for a while and this method perks them up.
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.
abso-freakin-lutely correct. Mexican meat market pre-marinated and butterfly cut fajitas are the way to go. Michoacana is pretty dependable and consistent on the quality and there are plenty around the Houston area. They have great tortillas there as well. HEB pre-seasoned fajitas are garbage by the way.
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