Restaurant Style Fajitas (Authentic Mexican Recipe)
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Very few plates at a Mexican restaurant grab your attention like a plate of sizzling fajitas. First you hear it, then you smell it…then you wish you ordered that platón instead of the chicken enchiladas.
In this video we’re cooking up Restaurant Style Fajitas. I decided to grab some outside skirts for maximum tenderness, but beware when shopping for them. This particular cut goes fast in stores as restaurants demand such large quantities of it. Either side of skirt will have you eating good either way.
And here is the weekly Pro Tip: Don’t over cook them! Common sense, I know, but you would be surprised how easy these can get away from you. Both the scorching plancha and the sizzling platter can keep the fajitas cooking even more and dry out what would otherwise be delicious and tender meat. Shoot for a medium or even medium-rare before you plate it on skillet to serve.
I always say that BBQ is simple, and although we aren’t on a live fire today the principles still apply. A scorching hot heat source, a great cut of beef and a little technique is all it takes for a dinner that will blow away any one who is lucky enough to chow down.
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WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
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Ingredients List
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250g boneless beef
1 tsp salt
1 tsp black pepper
1 tsp thyme
1 tbsp Oil (for searing)
8 dried red chilies (soaked in 1 1/2 cup hot water)
2 chillies
1 pointed red pepper
1 medium onion
1 tbsp all purpose seasoning
2-3 cups water (enough to cover beef)
1 cup parsely (chopped)
1 red onion (diced small)
1-2 cups mozerella cheese
6-8 mini tortilla wraps
Slow cook beef for 2 1/2 -3 hrs on low heat stirring occasionally.
Always taste and adjust seasonings as my recipe acts only as a guide. Individual tastebuds are different and substitutions can be made throughout.) Terri
Check out my other videos below...
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The BEST Ground Beef Tacos Recipe
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Trader Joe's Taco Seasoning:
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1lb Ground Beef
1 Medium Onion
1 14.5 oz Can of Diced Tomatoes:
Toppings:
1/4 Head of Lettuce
1 Small Red Onion - Diced
1 Tomato - Diced
Avocado
Mexican Blend Shedded Cheese
Salsa of You Choice - I like the Safeway Brand Garlic Lovers Salsa
Tomato Huller:
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How to make CARNE GUISADA Tex-Mex beef stew recipe | Carne guisada TACOS are life!
I'm making carne guisada tacos easy and simple. I will also show you how to make soft flour tortillas. These tacos are great for breakfast, lunch, and dinner. This is gonna be good!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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INGREDIENTS
2 1/2 to 3 lbs beef chuck roast
1 lb potatoes
3 Roma tomatoes
1 small onion
3 to 4 cloves garlic
1 1/2 tsp ground cumin
7 to 8 Tbsp all-purpose flour
40 oz beef broth or stock
salt and pepper to taste
Soft Flour Tortillas
3 cups all-purpose flour
1 tsp salt
2 tsp baking powder
1/3 cup lard or unsalted butter
1 cup hot water
Mexican Beef Stew
How To Make Carne Guisada
Make Delicious Taco Meat and Filling - AN AMAZINGLY SIMPLE RECIPE
Here is a simple and quick recipe for making taco meat and filling, that will leave you wanting more. It's very simple and does not come out of a bag. Just some simple spices and your skill. YUM!
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The BEST Mexican Vegan Meat Recipe
Hello & welcome to the Views Kitchen, On today's meatless Monday we will be preparing a flavorful well-seasoned Chilorio using soy crumbles/curls. Chilorio is shredded seasoned pork that originates from Sinaloa, Mexico, and so happens to be one of my favorites. We will also be discussing yesterday's recipe regarding the thinly sliced potatoes debate ????????⚖️???????? Remember this plant-based protein pairs well with many with a taco bowl, potatoes, and the options are endless amigos. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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8 Oz. Soaked and hydrated soy
5 Guajillo dried chiles
2 ancho or pasilla dried chiles
2 Bay leaves
2 1/2 cubes Garden veggie bouillon (Edward & Sons) or 2 Tbsp choice of veggies seasoning
1/2 Tbsp Mexican Oregano
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1 tsp black pepper
1 tsp ground cumin
1/8 tsp ground clove (spice)- (use half of a 1/4 tsp measurement amigos : )
1/2 Tbsp sugar (optional)
1 Tbs oil + extra for searing soy crumbles
Soaking soy ingredients
8 Oz. bag of soy crumbles or soy curls
4 cups warm water
1 Tbsp apple cider vinegar
1/2 tsp salt (Himalayan)
Vegan Cotija
1/2 cup cashews
2 Tbsp nutritional yeast (not baking yeast amigos : )
*save 2 1/4 cups of chili water to blend chiles
*Please make sure to cook soy chilorio a minimum of 20 minutes for the best flavor.
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes 4 times a week. After all, we wouldn't be here without you ???? Thank you ????
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