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How To make Red's South Texas Fajitas
4 Jalapeno peppers --
Pierced 3 tb Chili powder
1 ts Cayenne pepper
1 8 oz bottle herb and garlic
-oil-based salad dressing 1 cn Beer
preferably Lone
Star 1 1/2 ts Garlic powder
4 sm Mexican limes :
juiced
2 ts Cumin powder
1 lg Onion minced
2 tb Cilantro :
minced
1 tb Worcestershire sauce
1 Bay leaf
3 lb Skirt steak
About twelve to fifteen years ago, fajitas were "discovered." since then, an awful lot of good meat has been wrecked, and skirt steakonce a "grinder" item:
has risen sharply in price. Because skirt doesn't come from a "tender quadrant" of the carcass, some care is needed to turn it into good food. First, it needs to be marinated to tenderize and flavor it. Mix all the ingredients together, except the meat, to make a marinade. Pour over the skirt steak, in a non-reactive container (not metal), cover, and stir occasiionally for six to eight hours. Fajitas can be cooked in several ways. If you have the space, smoke the fajitas for 30 minutes with pure mesquite smoke, and then cook for 4-7 minutes per side over direct heat--mesquite coals being the heat of choice. Baste with the marinade throughout the cooking process. If you need to cook completely over direct heat, then use a fairly slow fire, about like you should use when grilling chicken, and cook, covered if possible, for about 10 - 15 minutes per side, basting with the marinade. Figure about a half pound of meat and 3 to 4 tortillas per person. When slicing fajitas, you'll notice that the grain of the skirt steak all runs the same way. If you'll slice the skirt at a forty-five degree angle to the grain, and hold your knife on a forty-five degree angle as well, you'll find that the fajitas are much more tender! Serve the fajitas with flour tortillas, pico de gallo salsa, guacamole, and cold beer. You'll notice that I didn't say anything about chicken fajitas--that's a contradiction in terms. Recipe By : Chile Pepper Magazine - Sep/Oct 1990 -----
How To make Red's South Texas Fajitas's Videos
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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HOW TO MAKE THE BEST TEXAS STYLE FAJITAS
Growing up in San Antonio, Texas- arguably the home of fajitas, my brothers were friends with the folks/families who owned the legendary Taco Cabana. Now, I can't say that this is their recipe nor did I ever meet the 'kids' in the TC dynasty personally, but I've eaten my weight in Taco Cabana fajitas over the years and have a few tricks to get very close to the TC original! Watch the video for a few tips on doing yours...and no, fajitas should never be cooked in a 'soupy' style (where you take the marinade, meat, veggies and all and cook them slowly in a skillet).
Because we had several inches of snow on the ground, I did not cook these over hardwood, however that is the best way to grill up your meat!
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Fajitas Recipe Ep7-702
Fajitas are a food for celebrations and they work easy for such; here you get a great fajita recipe, how to make fajitas.
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Open Fire Cooking South Texas Style ???? what city should we go to next? #texas #bbq #fajitas #brisket
Texas Fajitas
Texas Beef Fajitas.
#Beef #Fajita
The Original Nachos Deluxe Recipe w/ FAJITAS (BOTANA South Texas Style)
The BOTANA from South Texas is an epic dish that has no equal and in this video I’ll show you just how to make in your own home.
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To really get an idea of how amazing this plate is get this – the garnish is a quesadilla. Yup. Now add the fresh fried tortilla chips smothered in refried beans and melted cheese, topped with sizzling fajitas and garnished with onion, tomato, and pickled jalapeños and you have a meal fit for kings.
Here is your pro tip: If the restaurant says it’s for “two” then it actually serves six. If the menu says it serves “four” then make sure you bring an army to help finish it.