December 4, 20187 yr I found some nice skirt steaks at the store this morning, and need a go-to recipe to make some legit fajitas. I saw a spot on a cooking show where the chef basically doused the steak in fresh lime juice and then added typical dry spices (salt, pepper, cumin, paprika, garlic powder, etc.) for an overnight marinade. I'd like to start from scratch, and avoid MSG-laden off the shelf products. I believe I've seen people use pineapple as well as lime -- is that right? What are the secrets here?
December 4, 20187 yr The Pappasito’s marinade, fwiw, is equal parts pineapple and water and half a part soy sauce with the fat side scored. Or it used to be in the 90’s and works for me at home. No spices when they do it. I recognize Sito’s isn’t for everyone but they do it pretty well.
December 4, 20187 yr You doing just the beef fajitas? Or are you doing some chicken, pork, shrimp fajitas too? /surly instigator
December 4, 20187 yr 9 minutes ago, closetojumping said: The Pappasito’s marinade, fwiw, is equal parts pineapple and water and half a part soy sauce with the fat side scored. Or it used to be in the 90’s and works for me at home. No spices when they do it. I recognize Sito’s isn’t for everyone but they do it pretty well. This is essentially what I do, except i do 1/3 each. 1/3 pineapple juice, 1/3 water, 1/3 soy. I also add some oil. Tastes great. All a good wet marinade really needs is some salt, sugar, and acidity.
December 4, 20187 yr bolners fajita seasing is pretty good, i usually do the pappasitos marinade and dust them with bolners before i put them on the grill
December 4, 20187 yr Pretty much any combination of citrus, oil, spices works (should have some form of sugar and salt). Thank god we have made it 6 replies and no one has mentioned Italian dressing yet. we seem to be making progress. Edited December 4, 20187 yr by pepper brooks
December 4, 20187 yr Author 18 minutes ago, Landomatic said: You doing just the beef fajitas? Or are you doing some chicken, pork, shrimp fajitas too? /surly instigator Just the beef, maam.
December 4, 20187 yr 1 minute ago, jimmyjazz said: Just the beef, maam. Wash it down with a Vodka martini.
December 4, 20187 yr Author So it seems like pineapple & soy are more common than citrus. Is a 24 hour soak overkill? Is it gonna turn these things into premasticated baby food?
December 4, 20187 yr Beef Fajitas 1 cup pineaple juice 1/2 cup soy sauce 4 fresh squeezed limes 1/4 cup fresh cilantro 1 jalepono 1/3 cup onions 1/3 cup water. Cumin Garlic Powder Salt Pepper Combine in ziplock back and let marinate. Chicken Fajitas 1 cup pineaple juice 1/2 cup teriyaki sauce 4 fresh squeezed limes 1/4 cup fresh cilantro 1 jalepono 1/3 cup onions 1/3 cup water. 2 tsps Cumin Garlic minced 2 spoonfuls 1 tbsp mixed Salt & Pepper Combine in ziplock back and let marinate.
December 4, 20187 yr 10 minutes ago, Landomatic said: Wash it down with a Vodka martini. While eating a sausage kolache.
December 4, 20187 yr 12 minutes ago, Moby Ric said: Beef Fajitas 1 cup pineaple juice 1/2 cup soy sauce 4 fresh squeezed limes 1/4 cup fresh cilantro 1 jalepono 1/3 cup onions 1/3 cup water. Cumin Garlic Powder Salt Pepper Combine in ziplock back and let marinate. fify
December 4, 20187 yr 32 minutes ago, Moby Ric said: Beef Fajitas 1 cup pineaple juice 1/2 cup soy sauce 4 fresh squeezed limes 1/4 cup fresh cilantro 1 jalepono 1/3 cup onions 1/3 cup water. Cumin Garlic Powder Salt Pepper Combine in ziplock back and let marinate. Chicken Fajitas 1 cup pineaple juice 1/2 cup teriyaki sauce 4 fresh squeezed limes 1/4 cup fresh cilantro 1 jalepono 1/3 cup onions 1/3 cup water. 2 tsps Cumin Garlic minced 2 spoonfuls 1 tbsp mixed Salt & Pepper Combine in ziplock back and let marinate. Is this for ~ 2 lbs of meat?
December 4, 20187 yr Marinate in pineapple juice and soy sauce. Pat dry and rub with a mix of Bolner's Jalapeno Salt, Garlic Salt, Black Pepper, Chili Powder, Smoked Paprika and Cumin.
December 4, 20187 yr Beef Fajitas 1 cup pineaple juice 1/2 cup soy sauce 4 fresh squeezed limes 1/4 cup fresh cilantro 1 jalepono 1/3 cup onions 1/3 cup water. Cumin Garlic Powder Salt Pepper Combine in ziplock back and let marinate. Chicken Fajitas 1 cup pineaple juice 1/2 cup teriyaki sauce 4 fresh squeezed limes 1/4 cup fresh cilantro 1 jalepono 1/3 cup onions 1/3 cup water. 2 tsps Cumin Garlic minced 2 spoonfuls 1 tbsp mixed Salt & Pepper Combine in ziplock back and let marinate.Saved for future supper
December 4, 20187 yr 25 minutes ago, thestud said: Go to your local michoacana and grab a bottle of this for $3. Sometimes I’ll buy some cilantro and chop it up and sprinkle it over the top. Honestly this is easy and it works well. I have always done orange juice instead of pineapple I need to switch it up
December 4, 20187 yr My understanding is the pineapple juice has an enzyme that is useful in breaking down tougher cuts of meat. I've used it with success. I personally like squeezing fresh lime juice on it when it comes off the grill and is resting.
December 4, 20187 yr 1 hour ago, jimmyjazz said: So it seems like pineapple & soy are more common than citrus. Is a 24 hour soak overkill? Is it gonna turn these things into premasticated baby food? I usually just do 5-6 hours. Do it in the morning or midday and cook later for dinner. I've never tried 24 with skirt steak. It may be fine, but I don't think it's necessary.
December 4, 20187 yr Author Appreciate the tip on the Goya Mojo, but I definitely want to roll my own. The ingredient list does clue me in on ratios, though.
December 4, 20187 yr Author So here's a mojo criollo I found online that sounds good. They say 2 c sour orange juice can be approximated with 1 c each orange and lime juice, which points back to the Goya version. They emphasize the garlic. No pineapple or soy. Sounds like this approach is fairly common from PR to Cuba to Mexico. Might not be exactly a "fajita" marinade (Water, Salt, Orange Juice Concentrate, Lemon Juice Concentrate, Garlic, Onion, Spices, Sugar, + preservatives) but it sounds delicious. Ingredients 2 cups sour orange juice 8-10 cloves fresh garlic 1 tsp kosher or sea salt 1/3 cup olive oil 1 tsp dried oregano 1/2 tsp ground cumin 1 tsp freshly cracked black pepper
December 4, 20187 yr Here is Matt's seasoning and then finishing sauce...Damn good. Sprinkles 1 Cup Granulated Garlic 1/4 Cup Coarse Black Pepper 1/2 Cup Kosher Salt 1 Cup Corn Meal 1/2 Cup Flour 1/4 Cup Corn Starch Finishing Sauce 1 Cup Kikkoman Lite Soy Sauce 1/2 Cup Red Wine Vinegar 1/4 peach or apricot brandy Give the fajita meat a generous amount of the seasoning, then cook, right before you pull it off, douse it in a generous bit of finishing sauce and then serve and eat... The seasoning and finishing sauce is great on burgers and just about anything else, always keep it on hand.. Edited December 4, 20187 yr by fluff
December 4, 20187 yr Link I like this one that is basically soy sauce, lime juice, cumin and garlic. Also, you can get Mojo at HEB.
December 4, 20187 yr Less is always better imo with beef. 1) make sure it’s tendorized and clean as much silver skin off as possible. Beat it out evenly. 2) Adams fajita seasoning and black pepper. Sometimes a little lime juice. Always a hit, gas or coal. Coal preferably for beef.
December 4, 20187 yr Step 1: put meat in vacuum sealed bag. Step 2: put meat in freezer Step 3: go to Lupe Tortilla and order their beef fajitas
December 4, 20187 yr 6 hours ago, Lerka Lerka said: Is this for ~ 2 lbs of meat? Sure. I eyeball some of the stuff. That recipe is more of a guideline. But they turn out perfect every time.
December 5, 20187 yr 9 hours ago, bschoolprof said: I usually just do 5-6 hours. Do it in the morning or midday and cook later for dinner. I've never tried 24 with skirt steak. It may be fine, but I don't think it's necessary. This is the best fajita option posted. Dry the meat off before grilling it, drying it off let’s it get a better char.
December 5, 20187 yr https://www.seriouseats.com/recipes/2013/06/grilled-skirt-steak-fajitas-food-lab-recipe.html This always works for me
December 5, 20187 yr I go with pineapple juice, soy sauce, and water and always do a 24 hour soak. I tried just doing it morning of cooking ince and to me it wasn’t as good and the meat wasn’t as tender.
December 5, 20187 yr 1 hour ago, Steamboat1874 said: Isn't pineapple and soy just Teriyaki sauce? and brown sugar, and garlic, and ginger, but yes.
December 5, 20187 yr On 12/4/2018 at 9:11 AM, HouTex said: And topped with some chili with beans. Everyone knows Cincinnati chili is the only true chili.
December 5, 20187 yr Biggest mistake with beef fajitas is trying to church it up too much and overcooking. KISS
December 5, 20187 yr 1 hour ago, BabaYaga said: Biggest mistake with beef fajitas is trying to church it up too much and overcooking. KISS this, cook as short of time as possible, preferable on an exposed patch of the sun. Hotter the better Edited December 5, 20187 yr by ChickenSandwich
December 5, 20187 yr 3 hours ago, jimmyjazz said: Wut? bell peppers are terrible. grill some poblanos with your fajitas.
December 5, 20187 yr 1 hour ago, ChickenSandwich said: this, cook as short of time as possible, preferable on an exposed patch of the sun. Hotter the better
December 5, 20187 yr Benjis downtown (which was a homage to Lupe) would Sou vid all of their fajitas and just finished quickly on the grill when ordered. Works incredibly well if you have the means and a cast iron
December 5, 20187 yr Author 2 hours ago, elfenix said: bell peppers are terrible. grill some poblanos with your fajitas. Eh. I like bell peppers with fajitas. Plus, you gotta peel the poblanos (or at least I always do -- roast, put 'em in a baggie, peel them in 15 minutes or so). Maybe I'll do a mix and see what the family thinks.
December 6, 20187 yr Go to your local michoacana and grab a bottle of this for $3. Sometimes I’ll buy some cilantro and chop it up and sprinkle it over the top. I actually skip this step and go straight to the butcher counter to get their premarinated. That shit is money
December 6, 20187 yr 3 hours ago, elfenix said: bell peppers are terrible. grill some poblanos with your fajitas. Green bell peppers are gross, but nothing wrong with cooking up some onions and red/orange/yellow bell peppers. Throw some poblanos in there, too.
December 6, 20187 yr 18 hours ago, ChickenSandwich said: Benjis downtown (which was a homage to Lupe) would Sou vid all of their fajitas and just finished quickly on the grill when ordered. Works incredibly well if you have the means and a cast iron Would like more details on this. But then again, I'm trying to come up with a recipe to sous vid some venison backstrap into fajitas.
December 6, 20187 yr Author An alternative to sous vide would be a reverse sear -- slow roast in a low temperature oven until (say) 115 F throughout then sear hard for a minute or two per side.
December 6, 20187 yr sous vide fajitas? wtf an extra completely unnecessary step. charcoal with mesquite chunks in a chimney starter, pour in webber, 3-5 mins per side and your done
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