- Home
- Beef
- How To make Red's South Texas Fajitas
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
Red Bone Alley Grillin Marinade Spray Demo: Fajitas
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.
Getcha some APC BBQ Rubs Here:
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.
FatHead Red Fajita Seasoning
FatHead talks about his Red Fajita Seasoning, and favorite uses for it. #fatheadspices #spices #seasoning #redfajita #fajita #bbq #cooking
South Texas Style Fajita Prep
A little video showing how to prep fajita South Texas Style for the grill
How to Grill SIRLOIN FAJITAS & ARRACHERAS (Hanger Steak & Flap Meat)
Getcha Some WOW! BBQ Seasoning Here:
One of the best all around grill and smoker I ever owned here:
Are SIRLOIN FAJITAS and ARRACHERAS “REAL” FAJITAS? In this video we’re gonna show you how to trim, season and grill up BOTH of these delicious cuts to perfection.
Some say that ONLY the inside and outside skirt steaks are REAL FAJITAS and others say that ANY piece of beef butchered into STRIPS is a FAJITA. These are all fightin’ words and we’re bringing in these two more cuts of beef to the argument.
The fact is that a lot of people consider both of these cuts to be TRUE fajitas because they’re cut into strips, they’re soft and tasty pieces of meat, and they’re served in restaurants, food trucks, taco stands and in backyards across the world as FAJITAS. Plus! Both of these cuts are MORE TENDER than the traditional inside skirt steak fajita. Let’s get into it and fire it up!
Best Fajitas In South TEXAS - SAPO BBQ
Fajitas are an art in South Texas. We have been bbqing them since the 1970's. We usually get them for cheap but all beef has skyrocketed in 2021. Well my good friends at Pena's Meat Market 3114 Morgan Ave Corpus Christi, TX 78405 sells Certified Angus Inside Choice Fajitas aka (Skirt Steaks) so I bought one to show y'all hot to make awesome fajitas for tacos, chalupas, and anything you like. Pay close attention to all the scenes because each one has extremely important info for you to learn something. The rubs ( used are becoming my families' favorites. Shout out to the Garcia's from The Mesquite Man BBQ Shops. Enjoy Da video!
Sapo
#sapobbq #themesquiteman #boarsnightout