I may be mistaken but I think I have read on here that some of you guys have used them before.

I am getting meat for the tailgate this weekend and one of the items we want to do is fajitas. As someone that turns to the trusty HEB brand for personal use, I wanted to expand out and look for something that isn’t pre-packaged. Ideas?

I am in Houston if that helps.

Buy the HEB skirt, not the premarinated trash, take it back to the meat counter and tell them to run it thru the tenderizer twice. Liberally sprinkle with Bolner's Fiesta brand fajita seasoning(I use the fully leaded kind with msg). Roll up and let sit in a ziploc for an hour or so. Longer if possible. Cook these and will never buy that premarinated crap ever again.

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Cook these and will never buy that premarinated crap ever again.

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You must have never had the premarinated meat from La Michoacana. Hands down the best fajita meat I have ever had and you don't have to do anything other than cook it. It kills what HEB sells.

Thanks guys, I may try both as I am cooking for a decent amount of people.

Finc, the fajita beef comes pretty thinly sliced. Make sure you don't overcook it or else it will be like jerky.

I buy the "fajitas marinadas" at La Mich - one to 1.5 pounds person depending on how hungry the crowd is.
Also try the marinated short ribs - I prefer the pork.

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+1 Definitely pick up some of the short ribs to snack on. They are awesome!

+1 to Michiocana's Beef fajitas

Mich's Pollo Marinada is awesome too, if you want some chicken fajitas.

Also, try their marinated chicken wings grilled. Phenomenal

We just had one built in the City where I work- I will have to try them out for sure after reading this.

Midway in Katy, the guys behind the counter are from old Mexico, and they do the fajita meat themselves. It's seasoned and marinated overnight before it hits the rack, and it's awesome.

+1 to La Michiocana's Beef fajitas

Tablitas


[This message has been edited by Ice Cube (edited 10/26/2010 2:11p).]

Does that meat have bones in it?

FYI, HEB's Skirt Steak is $8.88/LB

I don't know a group of people that could eat a pound of fajata meat. Plus onions, peppers, cheese, sour cream, and guac. and I don't even eat guac!

Down south we call what is in the picture "Costillas" or "Costillas Cargadas". La Michoacana is not that popular down here, as there are lots of places very similar. But I am sure that they carry or cut "Costillas", I highly recommend that you all try that cut of meat, it is excellent for BBQ, my wife and others that have been introduced to them much prefer costillas over fajitas. Also, if they have "Agujas Nortenas" try some of those. In their marinade obviously.

The only problem I have with the mexican meat markets is the health scores.

La Azteca always has damn near 70 to 80.

I went into the local La Michoacana in Victoria about a year ago. It is labled as location No. 1.

It had an distinct odor upon entry. Meat market was in the back. Odor grew stronger and then became a distinct rotten meat smell.

While many of their meats looked quite good, I could not get past the odor. Something definately did not smell right.

Has anyone else gotten this going into their other locations?

If so, and the fajitas are that good, I'd be willing to give it a shot.

jayelbee - I think the "red crap" you see at the meat markets is a combination of chile powder and paprika (though I'm not 100% sure).

The "red crap" is called adobo...dry rub with ground chiles, paprika, and other herbs. If you are serving it to a "gringo" crowd (like I did this summer) make sure to explain or everyone will think the chicken is undercooked.

The red stuff makes it very difficult to tell if the chicken is cooked.