How To make Grilled Fajitas

FAJITA FEST: The 5 BEST Cuts of Beef for Fajitas (Traditional & Regional Favorites)

What cut of beef is ACTUALLY a fajita?

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Well, that might depend on where you’re from. In this video we’re cooking FIVE different cut of beef, all of which are known as FAJITAS.

We’ve got:

Flank Steak
Flap Meat (aka Sirloin Fajita/Bavette/Arrachera/Ranchera)
Hanger Steak (aka Arrachera/Fajita)
Inside Skirt Steak (long, traditional strip
Outside Skirt Steak (more tender of the two + pricey)

The main difference between them all is where they come from on the animal. Tenderness and texture is also a big thing. We’re gonna cook em all up, and slice and taste, and i’ll let you know which one i think is the best cut of beef FOR FAJITAS and the one I prefer to cook the most.

Grilled steak fajitas recipe

Grilled steak fajitas that are so good you will make them again and again. Super easy marinade. Want to see how you can make grilled steak fajitas? Lets get started!

For a step by step instruction of the recipe go to this webpage on the tortilla channel:

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Giant 4 Dollar Homemade Fajitas Meal | But Cheaper

Ah yes, the TexMex classic, fajitas. We all know it. We all love it. However, going out with friends and family trying to enjoy a steamy plate of meat, beans, vegetables, and warm tortillas that you just want to cuddle up in are so darn expensive!! Enough is enough of spending over 15 bucks a serving for fajitas. That's why we are making chicken fajitas at home, but wayyyy cheaper. Like $4 per serving cheaper.

Recipe:

Homemade Tortilla VIdeo:

Konro Grill:
Induction Cooktop:

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Grilled Chicken Fajitas | Chicken Fajitas on the PK360 Grill

Grilled Chicken Fajitas with a chicken fajita marinade

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Fajitas are one of my favorite Mexican dishes and I want to share with you how I create Grilled Chicken Fajitas right at home.

For this recipe I’m using 2lbs each of Boneless, Skinless Chicken Breast and Thighs.

In order to get the breast to cook more even I butterfly each one by making a thin cut on the back side and then opening up the sides. This causes the breast to lay flat and helps it cook at the same rate as the thighs so everything is pretty much done at the same time.

The thighs require very little trimming just remove any excess fat from each piece; place all the meat in a large zip lock bag.

The flavor in fajitas comes from the marinade. You can buy a quick fajita marinade at the grocery store but I have a simple recipe that I use:

Chicken Fajita Marinade:
- ½ cup Vegetable Oil
- ½ cup Apple Cider Vinegar
- 6oz Mexican Beer (can substitute water or chicken broth)
- ¼ cup Lime Juice
- ¼ cup Fajita Seasoning*
- 1 Tablespoon Table Sugar

*Fajita Seasoning:
- ¼ cup plus 1 Tablespoon [Killer Hogs The AP Rub|
- ¼ cup Chili Powder
- 2 Tablespoons Ground Cumin
- 1 Tablespoon Onion Powder
- 1 Tablespoon Smoked Paprika
- 2 teaspoons Oregano

Mix all of the ingredients together in a large bowl and pour over the chicken pieces. Be sure to move everything around in the bag so the marinade covers it; and rest in the refrigerator for at least 2 hours before grilling.

While the chicken is hanging out in the marinade I make my Fajita Cream.

Fajita Cream
- 8oz of sour cream
- 2 Tablespoons of your favorite Mexican style Hot Sauce
- 1 Tablespoon of Fajita Seasoning
- 1 Tablespoon of fresh lime juice

This is adds a little extra flavor to plain-old sour cream and goes great when serving. Store it in the refrigerator until time to serve.

Also this is a good time to slice up the bell pepper (any color), onion, and jalapeno. Cut each into thin strips and stage them on a platter for cooking after the chicken is done.

Now it’s time to fire up the grill. I’m using a PK 360 for this cook but any type grill will do the job. The temperature should be around 400⁰ (medium high) and lightly oil the cooking grate to prevent sticking.

Remove each piece of chicken from the marinade and allow any excess to drip off. You can add an extra pinch of fajita seasoning to both sides if you want just for extra flavor.

Place each piece of chicken on the cooking grate and don’t go too far away. The total cook time is about 16-18 minutes for this cook and you’ll want to flip the chicken a few times during the cook. Just keep an eye on things and move the pieces around the grill as they cook. You want each piece to char a little on each side (this gives it flavor).

I trust my thermapen to tell me when chicken is done. The breasts need to go to at least 165⁰ internal and the thighs need 175⁰. If you don’t have a thermometer just make sure the juice is running clear. (cut into them and check if you need to).

Once the chicken is done, place it on a platter and cover loosely with aluminum foil. Let it rest for about 10 minutes before slicing.
Place a flat iron skillet directly on the cooking grate. Add a little olive oil and toss in the veggies. Season them with a good pinch or two of the fajita seasoning and cook until tender. It’ll take about 10 minutes just move them around as necessary.

While the vegetables cook down, wrap several flour tortillas in aluminum foil and place alongside the iron skillet. This is a great way to warm them for serving.

Just as the peppers and onions are getting done; cut the chicken pieces into bite size strips. Move the vegetables over to one side of the skillet and add the chicken. Squeeze fresh lime juice over the top and head straight to the table. You’ll want to wear insulated gloves for this because the iron skillet is smoking hot.

These fajitas are ready to serve, family style, along with the warm tortillas, sour cream, and any other toppings you desire. I like fresh Pico and more cilantro with mine, but let everyone build their own. I hope you enjoy this recipe as much as we do!!

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How to Grill Fajitas: My BEST Bourbon Marinade Recipe & Tips for a Perfect Cook

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Here are four things you need to understand to cook fajitas perfectly: Tenderness, Flavor, the Cooking Process and Slicing. In this video I’ll show you how to cover all these bases and grill them perfectly every single time. Here is a pro-tip for tenderness and flavor – you should use a great marinade to do both. I reccomeny my favorite bourbon infused recipe with Still Austin Whiskey Co. The Musician Straight Bourbon Whiskey. I promise this recipe will blow your mind and have your tastebuds singing WOWWWWW!

Still Austin Whiskey Co. Bourbon Beef Marinade Recipe for Fajitas:

(Pro-tip, start with your liquids first)
– Juice of 1 Lime
– 2 tbsp Worchestire Sauce
– 2 tbsp Soy Sauce
– ¼ c Fresh, crushed pineapple
– ½ c of The Musician, Straight Bourbon Whisky by Still Austin Whiskey Co.

Add your next ingredients – this will let them start blending and dissolving into our base:

– 3 tsp APC WOW!
– 1 tsp red pepper flakes
– 1 dash smoked paprika
– 1 tsp black pepper

The add your:

– ¼ C Diced White Onion
– 2 Garlic Cloves

And lastly…(oil is always last)

½ C of Canola Oil

Makes enough marinade for about 3-4 lbs of fajitas (skirt steak). Let marinade for 3-4 hours in a Tupperware, flipping the meat inside every hour to make sure it is evenly coated and the marinade fully coats and penetrates all the meat for maximum flavor experience.

Secrets for Juicy & Tender FAJITAS on the GRILL: Marinade Recipe + Sous Vide

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My Salsa Recipes ????


Fajitas: All You Need to Know (Playlist)


Salsa Cacahuate Recipe
– 1 Cup of Peanuts
– 20 Chile de Arbol
– 2 Garlic Cloves
– Olive Oil
– Add to a pan and toast. Be carefuly not to burn the chile de arbol
– Add all ingredients to a blender
– Salt to taste
– Add half a cup of water and adjust to your desired consistency
– Enjoy!

Tenderizing Marinade Recipe for Fajitas
– 8 oz Water
– 1 tbsp American Pitmaster WOW!
– 1 tbsp American Pitmaster OG
– 1 tsp Powdered Tenderizer
– 2 tsp Chili Powder
– Juice of 2 Lemons
– 2 tbsp of Worcestershire Sauce
– 1/2 c Olive Oil
– 1/2 Onion