Beef fajitas

[anon_i5889d0py7a2i]

https://eggheadforum.com/discussion/975299/great-fajitas-from-austin-texas
If anyone likes the flavor of Matt's El Rancho fajitas, I did this a couple weeks ago and came pretty damn close. Interesting technique
Definitely gonna try some of the above recipes too.

 

[HornPride33]

I’m not sure what you’re asking about but those big tasty fa-TITAS look allsum!!!

Hook’em

 

[orangeuglad]

Go to a butcher and ask for the Bavette cut - it’s thicker flank steak and what a lot of higher end restaurants use for their fajita meat. It’s a game changer compared to what is sold in grocery stores.

Also called Sirloin Flap.

 

[orangeuglad]

https://eggheadforum.com/discussion/975299/great-fajitas-from-austin-texas
If anyone likes the flavor of Matt's El Rancho fajitas, I did this a couple weeks ago and came pretty damn close. Interesting technique
Definitely gonna try some of the above recipes too.

I need to make another batch of Matt's finishing sauce. Good stuff.

 

[MauiHorn]

I was a busboy there in the summer of 1998. Would we have crossed paths?

Nope, was there in the late 80's. When we opened there were 2 hour wait times for dinner. Used to make good money.

 

[madbone63]

I know about the legendary LHR chicken fajitas (HEB seasoned chicken fajitas and soak in pineapple juice, orange juice, lime juice and brown sugar mixture) but has anyone done anything to the mi tienda brand of beef fajitas to jazz it up?

I love the southwestern flavored from central market but don’t want to make the drive.

Here is a pair of bouncing titters for your time

Call Lupe’s Tortilla. Order to go. Pick up bring home.

 

[jwebtx]

Equal parts extra virgin, lime juice, soy sauce, 3 or 4 cloves of smashed garlic, and 2-3 tbsp of Sriracha for 2-4 hrs preferably. I'm doing 1hr at best tonight on some hangers.

This recipe kills it with hanger or skirt.

 

[podgepayne]

 

[rg92]

If yall are in the Pflugerville area, go to Los Amigos Meat Market. They have the BEST marinated beef fajitas ive ever eaten! https://yelp.to/qTKq/ryaSIkfMF9

 

[podo87]

If yall are in the Pflugerville area, go to Los Amigos Meat Market. They have the BEST marinated beef fajitas ive ever eaten! https://yelp.to/qTKq/ryaSIkfMF9

No but I am up there all the time for work will definitely check it out and pick some up. Thanks.

 

[MauiHorn]

Got a link for the specific recipe? I'd be curious to try whatever they used for beef.

Mentioned above. 1/3 pineapple, 1/3 soy, 1/3 water.

 

[Suchomel]

Mentioned above. 1/3 pineapple, 1/3 soy, 1/3 water.

Simple enough. Will give that a try.

 

[wtexaswiggle]

Old Orange Bloods Recipe from GoogleDocs I've been using for years and will share BP's recipe from a long lost thread from years ago word for word:

Beef Fajitas
by BrokenPublican

I have the world's best fajita's - that is no lie. I am willing to share, because doing so will make the world a better place. For world peace and harmony, you will need:

- Tenderized skirt steak
- One bottle of Teriaki
- One bottle of Italian salad dressing - get the good stuff, with aged parmisan cheese, etc.
- One bottle of Chimay ale
- One small jar of diced garlic in oil
- Limes or lime juice
- Fiesta brand fajita seasoning

First, smother the meat in garlic - really grind it in. Then douse it in lime juice. Then coat it with the Fiesta seasoning (it is hard to use too much, as it will be "watered down" once you put in the marinade...

I do everything by feel, but using the dressing as your base (like twice as much as the other two liquids), with equal parts teriaki and ale is a good place to start.

Make sure it is good and soaked and let it sit overnight (in the fridge) if possible - but several hours at least. The lime juice and meat tenderizers in the seasoning will literally "cook" the meat, so that you don't have to cook it long on the grill. It will be tender and oh-so-juicy.

All the other crap is standard fare: tortillas, guacamole, salsa, cheese, etc...

I promise you, you will get sex from whomever you want after tasting these things. I have given everyone who reads this an incredible gift. You must all only use it for good.

 

[Michael Stivik]

Yes, indeed that meat is awesome.., Called "Arrachera" - available at Costco and you may never buy another type of beef fajita meat.
https://images.app.goo.gl/B92iysys5WhpzrcH8

This is what I use. Really good

 

[CLohr]

If there is a la michoacana near you, just go buy their marinated skirt steak at the near counter. I’ve given up trying to make anything better.

Stuff is legit. I don't care how much MSG is in it!

 

[DallasHorn34]

Any other specifics or just those 2 and that’s the recipe?

That is it! Bought fresh flour tortillas and pico at central market. It was very flavorful! I actually tried the marinade on a regular tenderloin and it was a hit with the kids.

I also tried a different marinade on tenderloins. The marinade is 60% low sodium soy sauce and 40% Worcestershire sauce. I marinaded it for about three hours in the refrigerator prior to grilling. Nothing else added the marinade and no dry seasoning added while grilling. I served it with mash potatoes and salad. I thought it was even better than the soy and pineapple fajita marinade.

 

[El Capitan Fishstick]

So what type of meat do people prefer for beef fajitas? Where do y’all cook them (grill, stove top, oven). Do you cook the meat first and then slice it or slice first?

thanks

To me skirt steak is the only true fajita. Everything else is just seasoned and cooked like a fajita. Angus skirt steak from my local butcher seasoned with Bolner's fajita spice, cooked over hot mesquite four minutes each side.

 

[RiskyWilliams]

Old Orange Bloods Recipe from GoogleDocs I've been using for years and will share BP's recipe from a long lost thread from years ago word for word:

Beef Fajitas
by BrokenPublican

I have the world's best fajita's - that is no lie. I am willing to share, because doing so will make the world a better place. For world peace and harmony, you will need:

- Tenderized skirt steak
- One bottle of Teriaki
- One bottle of Italian salad dressing - get the good stuff, with aged parmisan cheese, etc.
- One bottle of Chimay ale
- One small jar of diced garlic in oil
- Limes or lime juice
- Fiesta brand fajita seasoning

First, smother the meat in garlic - really grind it in. Then douse it in lime juice. Then coat it with the Fiesta seasoning (it is hard to use too much, as it will be "watered down" once you put in the marinade...

I do everything by feel, but using the dressing as your base (like twice as much as the other two liquids), with equal parts teriaki and ale is a good place to start.

Make sure it is good and soaked and let it sit overnight (in the fridge) if possible - but several hours at least. The lime juice and meat tenderizers in the seasoning will literally "cook" the meat, so that you don't have to cook it long on the grill. It will be tender and oh-so-juicy.

All the other crap is standard fare: tortillas, guacamole, salsa, cheese, etc...

I promise you, you will get sex from whomever you want after tasting these things. I have given everyone who reads this an incredible gift. You must all only use it for good.

I may give this a go this weekend.

Still looking for other recipes...

 

[longhornfaithful]

Might have been me...oops. I worked at the first one on Richmond in Houston. Don’t skimp on your cut of meat either.

My brother (Austin) was GM at that Pappasitos for years before managing the company center Pappas restaurants. When were you there?

 

[HornHammer]

Meaty, beaty, big & bouncy er what was the question?!?

 

[FrancoBevo]

Skirt steak, season with Uncle Chris's. Cook on 300 for about 10 minutes a side. Then wrap in foil and cook at 200 for about 30 minutes. Thank me later!

interesting🤔

 

[podo87]

interesting🤔

I refuse to believe that is anything other than a recipe for beef jerky at those temps and times.

 

[LongHornDawg]

Is that supposed to say pineapple apple juice as in the 2 mixed together or a typo?

the old post stated 3 parts pineapple juice, 2 parts soy sauce and 1 part water. I tried this this weekend with skirt steak and it was very good. I didn’t use water however. My “1 part” was beer.

 

[MB-HORNS]

Damn now I'm hungry for some fajitas.

 

[LJ01]

Meaty, beaty, big & bouncy er what was the question?!?

Nice Who reference

 

[Pho King Master]

If there is a la michoacana near you, just go buy their marinated skirt steak at the near counter. I’ve given up trying to make anything better.

I've heard a ton of people recommend them. Maybe I got a bad batch, but when I bought from there, the meat was very tough as if they didn't take any of the membrane off. That's why I like HEBs seasoned fajita meat. They always do a pretty good job at trimming the membrane.

 

[kmclain3]

I've heard a ton of people recommend them. Maybe I got a bad batch, but when I bought from there, the meat was very tough as if they didn't take any of the membrane off. That's why I like HEBs seasoned fajita meat. They always do a pretty good job at trimming the membrane.

interesting, I haven’t had that experience at all. In fact in addition to them having great flavor, the thing I like most is how tender it always is because they trim really well (and the meat is very thin so it cooks super fast).

Plus, no HEB in the north DFW ‘burbs unfortunately!

 

[Pho King Master]

interesting, I haven’t had that experience at all. In fact in addition to them having great flavor, the thing I like most is how tender it always is because they trim really well (and the meat is very thin so it cooks super fast).

Plus, no HEB in the north DFW ‘burbs unfortunately!

I'll have to try it again. Flavor was good, just my batch wasn't tender.

 

[cammac88]

I was a busboy there in the summer of 1998. Would we have crossed paths?

hey bussboy, get in the kitchen and fix me a burrito!!

 

[Metcalf101]

Get some Brine Time from Wayward Gourmet and brine for 12 hours with a cup of Allegro Spicy Marinade in the brine. It’s a game changer. I’d put these up against any fajitas anywhere. That brine does amazing things to any meat.

Tried this on a 7 lb chicken last weekend. Brine for 12 hours. You weren't lying, super flavors and juicy. Will probably apply this to the Thanksgiving turkey brine this year.

The seasoned skirt steak from Costco is amazing for fajitas. I just throw them on a cast iron with some veggies and they always come out great.

Had our 1st one last week....cut like butter. Won't use anything else now for beef fajitas. Winner.

 

[jwebtx]

This thread motivated me to go on a fajita journey. While I still prefer my marinade with Flannery outside skirt or flank, I wanted to explore the off the shelf options.

HEB's Mi Tienda Fajitas- Largely outside skirt in the package and required a little trimming. 4 min one side, 3 min the other on a screaming hot grill and they were a perfect mid-rare to medium. They were tender, had nice flavor, and were the most steak-like we tried this weekend. The wife and I both preffered these, but I wish they didn't use artificial coloring.

La Michoacana's Inside Skirt Fajitas- These were in a dark red marinade that is much more aggressively flavored than HEB's. It also made it impossible to do any trimming. Considering this was a substantially thinner cut than HEB's, I went 3 per side and they came out great. Portions of the meat were unusable due to the tough fat on it, but the flavor of the usable parts was great. The heavy sauce charred in places and bits crisped up. I would say this was much more like street tacos than classic restaurant fajitas. I would like to try their hanger steak fajitas next.

Up next, Costco's...

 

[RiskyWilliams]

I may give this a go this weekend.

Still looking for other recipes...

Since this is back up on the front I thought I would report on this recipe. I thought it was okay not great.

Need to find some other options...

 

[James.jones8]

Simple enough. Will give that a try.

Been using this plus adding some lime juice, cumin and smashed garlic cloves. Comes out really good.

 

[60]

I may give this a go this weekend.

Still looking for other recipes...

Here’s mine:


Outside skirt steaks, tenderized with mallet.

Night before:
- 8 parts beer
- 2 parts teriyaki
- 1 part soy
- 1 part Worcestershire
- 1-2 ground dried guajillo peppers (no need to reconstitute) and 3 dried chiles de arbol (or copious Sweat Heat pepper flakes from Flatiron Pepper Co)
- lots of fresh garlic

30 minutes before:

- 1 part lime juice
- 1 part pineapple juice

Direct heat at 650 degrees about 3 minutes per side depending on exact temperature and depending on steak thickness.

 

[Jeffreyb31]

I know about the legendary LHR chicken fajitas (HEB seasoned chicken fajitas and soak in pineapple juice, orange juice, lime juice and brown sugar mixture) but has anyone done anything to the mi tienda brand of beef fajitas to jazz it up?

I love the southwestern flavored from central market but don’t want to make the drive.

Here is a pair of bouncing titters for your time

What's the ratios for the juices and the brown sugar? That marinade isn't in the Classic Recipes Thread.