What cut of meat/type do you cook? What do you marinade it with?

I marinate with Claude's.

Any of the cheaper cuts of meat will do.

Bonz '02
"And on the eighth day, God created the Aggies."

flank, La Michoacana marinade

Now another question for you. Do you cut in strips or cubes(freebirds style)?

fixings?

Strips. I cut across the grain, however, so the meat will pull apart when you take a bite. I hate it when I pull all the meat out of a fajita taco because it gets hung up by a thread.

Marinate, cook on a grill or wok, slice, squirt with lime and serve with sauteed peppers and onions.

Edit: Rice and beans, too.

[This message has been edited by AggieBonz02 (edited 11/13/2007 10:06a).]

I like fajita/ flank steak. Marinade 2 to 4 hours in soy sauce and then add garlic salt and cracked pepper before the grill.

I'll bite. If I'm using beef, I use the fajita meat (we get it cut when we slaughter a calf) and season it with Fiesta brand fajita seasoning and a little olive oil. Let that sit in the fridge for at least an hour. Grill over high heat, let rest, cut against the grain and enjoy.

For chicken, I really like the prepackaged stuff from HEB. I haven't been able to find anything on my own that comes close. I usually use the thigh meat, but my picky husband doesn't like dark meat, so I've started getting the chicken breasts.

For "toppings", guacamole, sour cream, cheese, grilled onions. Depending if they're with the meal, I like to add rice and beans to my fajita.

My uncle uses a mix of worchestershire sauce, beer, yellow mustard, lawrys season salt, and lemons. He does that for his steaks, too, though.

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season it with Fiesta brand fajita seasoning and a little olive oil.

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I use the Fiesta fajita seasoning as well but instead of olive oil, I use a little worchestershire sauce. Otherwise, I do it just like you said.

I put the worcestershire sauce on the meat while it's on the grill. Something about the sizzle...

Something about chicken and fajitas that just doesn't work for me. I like beef. I need to go get a good meat cleaver to cut with. My dad has one from his wedding day (35 years ago) that is just awesome.

I agree with the onions/peppers. On a yellow and red pepper kick right now.

With beef, italian dressing, McCormicks or other similar seasoning, worchestire sauce and a splash of soy sauce.

With deer, same, but also add in a coke to help break the meat down a bit.

Store bought marinade...Allegro is fantastic.

Strip steak or flank steak.

[This message has been edited by 35chililights (edited 2/17/2009 6:25p).]

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Agreed. I find myself alternating between that and Claude's.

Not my intention to offend anyone, but I've always chuckled at the question of "what type of meat for fajitas?"... I grew up in South Texas, Zapata, TX to be exact and where I grew up fajitas is a particular cut of meat! the diaphragm, typically thought of as a lesser cut in the old days. I see "fajitas" now used as a general term for pretty much any meat that is grilled and then sliced into strips. When I grew up, at least back home we didn't have "chicken fajitas" or God forbid "shrimp fajitas", I still laugh at that. Anyway to me fajitas is a specific cut, the diaphragm, traditionally we "butterfly" them, making it pretty thin, where you can grill them fast over a hot fire. To me marinades vary, but I've seen soy with beer and garlic the fajita seasoning, soy with orange juice, some use Goya's Naranja Agria (bitter orange), I've seen marinades that use Apple Cider. Some people just use dry seasonings and some limas (limes or the key limes<<<tastier in my opinion). Incidentally, if you have ever heard of "tacos al carbon" this is simply diced fajitas topped with onion and cilantro and in a corn tortilla (has to be corn) that has been softened with a dab of oil on a cast iron skillet, and then a red salsa and a green tomatillo salsa. Anyway, I had to chuckle a bit at this thread, but I'm a born and raised south texas boy now displaced to the east coast, where I am shocked what is called a fajita up here, I grew up in a family where my grandma used to by Fry-Rite in a 5 gallon bucket and made the best damn flour tortillas, so I also am constantly shocked at what pass for tortillas!

The further you get from Texas, the more generic and sucky tex-mex gets.

Fajitas! Plain and simple!


Sharpen your knife, place on cutting board, fat side up, trim away as much of the fat as possible and get rid of the tough membrane, just put your knife underneath and take it off. Then butterfly (I think this is what it is called, we have a particular word in spanish) thus creating two thin strips, marinade or season to your choice! Grill'em preferebly with real mesquite wood, make sure the coals are HOT, hand test slightly over them, you'll have to pull your hand away almost immediately! Make some frijoles borrachos (very simple) and some arroz and then invite me over!

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fajitas is a particular cut of meat!

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aka, skirt steak

Dang Maryland where were you on an earlier thread when I was trying to fight off those saying flank steak was fajitas as opposed to skirt steak. Close but not the same. A long time ago...in the valley....fajitas were about 1/2 the price of cheap hamburger. They usually had the membrane still on when you bought them. They were so good the yankee Texans got wind of them....the membrane was taken off and the price doubled hamburger.

I baste them on the fire by mixing 1 TBS each of lemon pepper & seasoned pepper...2 TBS of seasoned salt in a 1/4 cup each of W'shire & oil. Easy and very good.

HEB.