nic01o said:

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Pappasitos marinade is 3 parts pineapple juice, 2 parts soy sauce, and 1 part water

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Did this on some sirloin flap the other night... out-freaking-standing...

Still waiting on that tortilla soup recipe

jayelbee said:

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In all seriousness I don't think this marinade tastes like Papasitos.

Personally, if I could make my fajitas taste like El Tiempo, then I could save myself a **** load of money.

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Ingredients:
El Tiempo Cantina recipe for famous fajitas shared on FOX 26 News
by HOUSTONTEXASFOOD.COM on MARCH 5, 2013

Post from HoustonTexasFood.com
Leave a comment/read the entire post here

Chef Domenic Laurenzo, from El Tiempo Cantina, shares his family's recipe for their famous fajitas with food radio talk show host Cleverley Stone.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston, catch Cleverley's radio show, Saturdays from 9 AM to Noon on CBS Sports Radio 650. (PS: She gives out restaurant gift cards on every radio show!)

Beef Fajitas (serves 4 to 6 people)
INGREDIENTS:
Outside Skirt Beef 4 lbs. (peeled and cleaned) (yields 3 lbs. cooked)
Black Sauce 1 cup
Grill Spice cup
Sauted Onions 2 lbs.

For The Black Sauce: (makes one quart) Blend well in a blender, re-blend periodically
Water 1 cup
Olive Oil cup
Soy Sauce 2 cups
A-1 cup

For The Grill Spice: (mix together well and place in a shaker, keep covered when not using)
Black Pepper cup
Granulated Garlic cup
Comino 1 Tbsp.
Lawry's 2 Tbsp.

For The Sauted Onions: (heat the oil, add the onions, sweat a little, add all spices and cook down until done!)
Olive Oil 6 Tbsp.
Sliced Onions 5 lbs.
Sherry Wine cup
Soy Sauce cup
Granulated Garlic 1 Tbsp.
Comino 1 Tbsp.
Black Pepper 1 Tbsp.
Sugar 1 Tbsp.
Salt 1 tsp.


Directions:
PREPARATION:
For the best fajitas always choose outside skirt beef over inside skirt.
If needed, peel and clean the fajitas.
Grilling over an open flame is best. Marinate with the black sauce just prior to placing on the grill.
Season the beef with the grill spice as it goes through the cooking process.
When done, always cut the skirt steak against the grain of the muscle fibers to make your fajita strips.
This will ensure the best texture and will not be chewy when enjoying.
Always serve the fajitas on a bed of prepared onions!
Enjoy!

I wonder how long to marinade the meat in the recipe above?

PAPPASITO'S BUTTER DIP SAUCE
Source: Texas Monthly

1 lb butter
1 lb margarine
1 big heaping tablespoon granule chicken bouillon (Knorr's is the BEST)
2 tablespoons finely chopped garlic (fresh is better but can use fresh chopped in jars)
1 cup white wine (Chardonnay is best)

Get butter and margarine room temp.
Mix all but the wine together(can use an electric mixer).
This will be a peanut butter texture.
Slowly blend in the wine.
Empty, tube style, onto saran wrap and roll up.
This freezes well and sections can be cut off for use.
GREAT on all meats for dipping or basting.

When you get ready to use, cut off sections (the smaller the sections the better it nukes). Put in bowl to nuke. Nuke 10 seconds at a time until you see it froth. Stop and serve there as if you allow to go further, the butter will separate.