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Beef Fajitas -

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  • Uncle Bob
    commented on 's reply
    Is this rationing of tequila a Covid thing?

  • BFlynn
    commented on 's reply
    A little tequila for the meat.
    A little tequila for the cook

  • Huskee
    commented on 's reply
    Uncle Bob I would have to 100% agree with that scientific approach

  • Uncle Bob
    commented on 's reply
    BTW Huskee, I add a 1/3 cup Tequila to her Asada even though she doesn't show it...……..it just seems the right thing to do...….....

  • Huskee
    commented on 's reply
    BFlynn The tequila along with the lime & orange really make the meat have a kick. Most marinades are weak IMO, this one was that thorough restaurant-quality flavor we were looking for. Will investigate her carne asada marinade, thanks Uncle Bob!

  • Uncle Bob
    commented on 's reply
    Her Carne Asada recipe is similar and probably a tad better for beef, no reason beef fajitas wouldn't benefit from the same marinade.

  • BFlynn
    commented on 's reply
    I'm not sure I've seen flap meat before. But I probably haven't looked for it. Will have to pay attention

  • Bkhuna
    replied
    Flap meat is very good and about half the cost of skirt.

    Leave a comment:


  • BFlynn
    commented on 's reply
    that's great. I'm doing chicken fajitas too.

  • GolfGeezer
    replied
    A favorite of ours:

    3 Lbs flap or skirt steak. Flank is a little thick for our tastes, but will work fine if thinly sliced after cooking.
    1/2 cup lime juice
    1/3 cup vegetable oil
    1/2 cup tequila
    4 cloves garlic pressed or minced
    1 Tbs ground cumin
    1 tsp dried oregano
    1/2 tsp ground pepper

    Mix marinade into a large ziplock, put in meat and marinade for at least 4 hours - overnight is best.

    Veggies to complement:
    Red, green, yellow peppers sliced into strips
    1-2 yellow onions sliced
    Green onions - whole using root end to baste meat when you grill it hot and fast. Then grill quickly when the meat is ready to serve with the other veggies.

    Grill veggies with a little of the marinade, then meat hot and fast. Warmed tortillas and libations of choice!

    Obviously remove meat and do not use leftover marinade except a small amount for basting the meat and coating the peppers and onions before you grill them.

    Leave a comment:


  • RonB
    replied
    My wife and I love Rachel Ray's take on fajitas. Great marinade and the onions in lime juice are a killer topping:

    https://www.rachaelraymag.com/recipe...-steak-fajitas

    Leave a comment:


  • Huskee
    replied
    Sorry this isn't beef, but it is one of my wife & I's favorite chicken fajita marinades, from grandbaby-cakes.com. I've wondered how it would fair with beef but haven't experimented.

    Credit grandbaby-cakes.com, link: https://grandbaby-cakes.com/grilled-...-lime-chicken/

    Prep Time: 3 hours
    Cook Time: 20 minutes
    Total Time: 3 hours 20 minutes

    Servings: 4 people
    Calories: 494kcal


    Ingredients
    • 1 cup tequila
    • 1 cup fresh lime juice
    • 1 tbsp lime zest
    • 1/2 cup orange juice
    • 1/4 cup olive oil
    • 1 tbsp worchestershire sauce
    • 1 lb boneless chicken breasts
    • salt to taste
    • pepper to taste
    • 2 tsp paprika
    • 2 tsp garlic powder
    • chopped cilantro for garnish

    Instructions
    • Whisk together tequila, lime juice, lime zest, orange juice, olive oil and worchestershire sauce until combined.
    • Pour marinade into large plastic storage bag then submerge chicken, close storage bag and store in refrigerator for at least 3 hours or overnight for more intensified flavor.
    • When ready to grill, remove chicken from marinade and season with salt and pepper, and evenly with paprika and garlic powder.
    • Grill chicken on all sides until cooked through then remove from grill, cover with foil and rest to allow juices to settle. Garnish with chopped cilantro and lime zest and serve.

    Nutrition
    Calories: 494kcal | Carbohydrates: 11g | Protein: 24g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 117mg | Potassium: 460mg | Sugar: 4g | Vitamin A: 755IU | Vitamin C: 34.7mg | Calcium: 32mg | Iron: 1.6mg

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  • BFlynn
    commented on 's reply
    Dios mio!

  • tRidiot
    replied
    Skirt was $13.99/lb at my local butcher yesterday. <facepalm>

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  • barelfly
    replied
    I personally like skirt. Although flank is good and i use that as well. But, given the choice, I’d pick skirt.

    I don’t really make fajitas, per say. I usually make a board sauce. But the meat is pretty much the same, so I usually just use SPOG and a bit of ancho chile powder or guajillo powder and olive oil and grill it up. But, I will throw in some citrus, either lime or orange juice to help with a bit of flavor.

    enjoy those fajitas!
    Last edited by barelfly; July 3, 2020, 08:34 AM.

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