Recipe sounds good. Might have to try it out this weekend. Assuming this is for a couple of pounds of meat, my question is how much salt is going into the marinade? I can't see it being necessary when dumping a half cup of soy sauce into it.

I'm trying this tonight will post pictures and reviews from wife ('94) and daughter ('16).

Ok they turned out WAYYY too tough, like beef jerky tough. It was "Beef Loin Tail for Fajitas" from HEB.. wrong cut or do I need to tenderize prior or with the marinade? The taste was good but they were just TOUGH!

I don't even know what loin tail is, but if its any part of the tenderloin then that is totally the wrong cut of meat. You should be using skirt steak, or at worst, flank.

I bought that same meat from HEB. It is definitely not the same cut Costco sells as Loin Flap. Same experience you had. Like chewing wet jerky

Bah ! Ok will try again thanks!

Will be trying tomorrow!

Does the pineapple/soy-sauce-water mix work for chicken as good as it does for beef?

[This message has been edited by Ft Worth Ag (edited 7/20/2013 3:34p).]

Trying this today. Couldn't find pineapple juice so I blended some fresh pineapple chunks from HEB.

overdigested and a complete fail. I think the skirt I bought had already been tenderized to within an inch of its life by HEB. Add the fresh bromelain from too much pineapple and it turned it into mush. Fell apart on the grill. I think it can be turned into some kind of hash later in the week.

Fortunately I had backups. But I'll have to try it again...

...so, can someone tell me what kind of pineapple juice they buy?

I buy the canned Dole. Comes in a multi pack 6 oz cans.

Made it last night. Awesome! Just like pappasitos & uncle Julio's. picked up tortillas & chips & salsa from pappasitos $2.50

Vacuum tumbler more important than the marinade, IMO.

It was really tender w/o tumbler. How much is a small tumbler?

About $300 on amazon, yikes!

http://www.amazon.com/Marinade-Express-Home-Tabletop-White/dp/B001KYO2XG/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1376315369&sr=1-1&keywords=vacuum+tumbler

I am going to try this recipe for a end-of-summer party this weekend. Anyone know what Pappasitos uses to marinate their chicken? And/or another recipe?

Unfortunately, skirt steak where I liveis almost non existent and the meat Dept at mt grocery store looked dumbfounded when I asked about loin flap.

Where do you live? I have no problems getting it in Minneapolis.

What is the third best meat to use after skirt and loin flap?

I could only find skirt steak at one store when I lived in Kansas City.

And to answer your question, I would go with flank if you can't find skirt or flap.

True that sirloin tip and loin flap are the same? I saw this on one cooking site. May just be a difference in terminology here.

I think they are the same, depending on where you are in the country. I think, but maybe wrong, that loin flap is called sirloin tip in the northeast. If it looks like a skirt steak, then it probably is the same thing. Kind of like how some people call flank steak london broil.

[This message has been edited by MarkoRamius (edited 9/1/2013 10:09a).]

I made a mistake of cooking in a cast iron skillet. Soy taste came out way too much. Also, my butcher said that beef rib meat would e good. Too chewy.

Is it not the same? I've never had their chicken fajitas.

quote:

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What is the third best meat to use after skirt and loin flap?

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Try and specify outside skirt steak before you give up

Would soy taste be as strong if cooking on a grill v. a skillet?

No, but use it very lightly. The amount of soy sauce some people use makes the fajitas taste like stir fry Asian tex mex fusion.

Yep, exactly what happened.

I used this marinade for beef, pork and chicken fajitas a couple weeks ago - cooked for 20 people. For the chicken, we just replaced some of the soy with a teriyaki sauce (Kikkoman brand, same as soy). I found that somewhere on the Internet that someone said they thought that was what Pappasitos did.

Anyway, it came out awesome. I bought HEB sirloin skirt steak (butcher said it was the best they had) and for the pork I just bought sirloin pork chops and cooked them. The pork disappeared. For the chicken, boneless skinless thighs. Put them all in bags of marinade in the morning and flipped them around to redistribute the marinade a couple times, then cooked them at supper time.

They came out really well, and I will DEFINITELY use the recipe from now on.

One more thing - don't forget to get GOOD tortillas. I get mine from the local hole-in-the-wall Mexican restaurant. Great fajitas need great tortillas.

Just made salt/pepper/garlic powder with a squeeze of lime as they are finishing. Really really good.

Tailgate and sooner, did you cook on the grill or in a skillet?