and any seasoning tips would be appreciated as well.

boil some frozen chicken breasts and cut them into slices

for seasoning, use parsley and cumin

It's a personal preference thing. Sometimes I like chicken or beef, or often mixture of the two. A lot of people like shrimp. And so on.

It's like asking what color a car should be.

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Free March Madness Pool

I would just buy the pre-seasoned fajita meat at the grocery store.

I will probably do a mix of beef and chicken, but I have never made them from scratch, so the seasoning and type of beef is what I really need to know.

Inside skirt steak, marinade 24hrs in TexJoy or other good fajita seasoning, add some cumin and juice of 2 limes.

Side Note- I really like the Hill Country Faire generic brand beef fajitas. The last package I bought were incredibly tender, they were hard to slice without them falling apart.

[This message has been edited by AggiePam (edited 3/1/2008 3:17p).]

shrimp fajita? please man...fajitas are BEEF skirt steak...PERIOD....

sirloin is not fajita.....you may be making a taco....but it is not a fajita taco...

[This message has been edited by D.J. Flores (edited 3/1/2008 3:27p).]

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wow.

edit: for Flores

[This message has been edited by aggiebugchick (edited 3/1/2008 3:28p).]

what's wow bout it...just the truth....

For a change of pace try butterflying a pork tenderloin and pound it out to 1/2" thick.

98, how do you prepare beef fajitas?

Skirt steak

cooking is woman's work

hth

I usually start 1 day ahead for beef. The night before, I sprinkle both sides of the meat with Adolph's meat tenderizer and put back in the fridge tightly wrapped overnight.

In the morning, I marinate in 2 cans pineapple juice, about 1/2 c light soy sauce, Juice from 2 limes, 1 coarsly chopped jalepeno, and a couple of crushed cloves of garlic. I usually don't marinate overnight unless I'm having the fajitas for lunch so that I still get a good beef flavor, however, if you want to marinate overnight go for it.

fyi, I use the same marinade for the pork and chicken fajitas, but, skip the meat tenderizer.

One more thing. If you have a Costco membership, they sell the loin flap (fify protect) which is much more tender than the skirt steak although from the same area.

Last, I usually take the time to grill over mesquite if I've already gone to all that trouble.

[This message has been edited by fido98 (edited 3/1/2008 5:29p).]

Is that it?

skirt steak

Last time I made fajitas I used skirt steak which I put meat tenderizer on and seasoned it w/garlic powder, onion powder, salt and pepper and marinated it in beer for about 3-4 hours. It was surprisingly good.

toucan82, Grilling is most definitely man's work.

I'm going to agree with D.J. Flores here: If it's not skirt steak, it doesn't matter if you cook it "fajita style", it's not fajitas (that goes for chicken, pork and any other non-beef abominations too).

venison

marinate it with yogurt to make it tender...cut into strips....marinate with soy, vinegar, lime juice, olive oil, garlic...

[This message has been edited by fahraint (edited 3/1/2008 6:36p).]

Good God this thread is still going... Since I didnt have the proper time to marinate the steak, I just bought the pre packaged stuff that you throw on the grill.

quote:

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please man...fajitas are BEEF skirt steak...PERIOD....

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You realize that before fajitas became popular, butchers couldn't give skirt steak away. Now, grocery stores sell it as fajita meat and jack up to price for one of the worst cuts of beef available.

Much better fajitas can be made with better meat.

But if you make it with anything other than skirt steak, then it's not fajitas.

HEB - Hill Country Fare Preseasoned beef/chicken or pork

or whatever kind of chicken/seasoning Antonios in RR uses!

thumbs up for flores

rosenthal's preseasoned fajita meat is excellent

beef skirt. italian dressing makes an excellent marinade. if you don't want to marinade, season-all works well.