I have followed Arnie on youtube for a few years now and all of the recipes that i have tried have been awesome. I just got his new cookbook in the mail today. I'm at work and I have only been able to thumb through it briefly but I can tell that this is going to be my new favorite Tex Mex cookbook. I'm going to make the Red Carniceria Marinade skirt steak this weekend (page 60). I already made the Green Fajita Marinade from his youtube video (page 62) and it was probably the best skirt steak I've ever had. We'll see if the Red Carniceria version is as good. It is currently $24.48 on Amazon, link under picture.
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Would love to hear more about this book. I enjoy his channel, a great personality and some great looking food!
What makes the red carniceria marinade red? Is it Achiote? I’ll pull a search and see if I can find it, but just curious.
thanks again and looking forward to your review!-
barelfly I just put the red marinade together with one change: I thought I had lime juice but i only have lemon juice so I used that. I'm going to let the marinade set overnight then add the skirt steak in the morning. The skirt will marinate all day and I'll cook it when I get home at 5:30pm. Oh, another addition: we have a Serrano plant at the clinic - the peppers are only 1 inch long. I added two to the marinade.
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Just received my copy of Arnie's new cookbook. Haven't had time to open it up yet.Comment
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What a coinkydink. I just ordered that book this afternoon.Comment
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His book is on my list to buy in August.
Arnie puts so much effort into his videos and his salsa videos have really upped my game!
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Here are the Red Carniceria fajitas, or as Arnie calls them: Fajeeters
Served with fresh homemade corn tortillas slathered with chorizo refried beans, sauteed onions and peppers, and white cheese. Damn good but the Fajitas Verdes is better I think. I'd still proudly serve these to company though.
Cooked on the SnS Kettle with lump charcoal and mesquite chunks.
The peppers I used were from my garden: Rheza Macedonian. These interesting looking peppers are supposed to be between 1000 - 8000 Scoville units in heat - between bell peppers and jalapenos. Lies! Lies I tells ya! The ones I grew were closer to Serrano pepper heat. Still good but I was sweating while eating the fajita tacos and I had to turn on the exhaust fan while sauteing them; I also had a coughing fit while they were sauteing.
Forgot to add: This was a 1.5lb Wild Fork outside skirt steak.
Last edited by 58limited; July 18, 2025, 08:40 PM.Comment
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Just received my book. It has just over 100 recipes in it, and the print is easy to read.
It has a nice biography in the front with several pages about cooking tools, cookers, wood and spices.
Can't wait to try some recipes.Comment
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