Sorry if I missed it earlier, but don't recall seeing it. For the 3-2-1 Pineapple-soy-water Pappasito's marinade, is there a ratio of marinade to meat? Like one cup marinade per one pound of meat? Or does that even matter?

This is a good question I'm curious on too.

FIDO*98* said:

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Take cosc's recipe which is from a west coast chain called Chevy's and add a cup of Claude's fajita marinade and you'll have mine

A couple of other tips

-Don't over marinate. Part of why Papasitos are so good is they still taste like beef. 4-6 hours max. Overnight is wayyyyy too long

-Use loin flap instead of skirt steak. You can buy it at Costco. It's very similar to skirt, but, slightly thicker and much less connective tissue

- If you want to do an overnight thing, sprinkle lightly with Adolph's meat tenderizer and wrap tightly. It's made from Papaya I think and contains an enzyme that breaks down meat fibers

- Don't cook past medium doneness

WARNING: try them this way and you'll never want the pre-marinated garbage again!

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Tried them tonight. I used fresh pineapple that I ran thru a blender to liquefy. The problem is that I think fresh has too much enzyme. I did 6 hours in marinade and it was already falling apart. I wouldn't do a minute over 4 hours next time. It was good but more like barbecoa than fajitas.

I've always done a can of the pineapple juice, refill 2/3s full with soy sauce, and half the can with water. I don't use fresh because it's a pain and the can works just as well in my opinion. Then I might squeeze half a lime and a few cracks of pepper. Just made some last night and they are always a hit.

Meat is the most important item though. We were recently gifted some Wagyu skirt from Snake River Farms and those were the best fajitas I've had in my life.

Tenderize with Jakarta, dust heavily with Fiestas Fajita Seasoning, let sit for a couple of hours at room temp, then grill on 600 degree gas grill for a minute on each side.

I'll put that simple recipe up against any.

1c soy
1/2c lime juice
2 tbs Worcestershire
2 tbs teriyaki
1-2 tablespoons liquid smoke
4 tablespoons garlic
1 tablespoons mustard powder
1/4 cup cooking oil
1/4-1/2 cup dried onion
4 tablespoons fiesta fajita seasoning

Marinate overnight

What's Jakarta?

gigemags87 said:

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What's Jakarta?

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I'm guessing the poster meant a jaccard meat tenderizer.

https://jaccard.com/product/original-super-meat-tenderizer-48-knives/

FIDO*98* said:

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Take cosc's recipe which is from a west coast chain called Chevy's and add a cup of Claude's fajita marinade and you'll have mine

A couple of other tips

-Don't over marinate. Part of why Papasitos are so good is they still taste like beef. 4-6 hours max. Overnight is wayyyyy too long

-Use loin flap instead of skirt steak. You can buy it at Costco. It's very similar to skirt, but, slightly thicker and much less connective tissue

- If you want to do an overnight thing, sprinkle lightly with Adolph's meat tenderizer and wrap tightly. It's made from Papaya I think and contains an enzyme that breaks down meat fibers

- Don't cook past medium doneness

WARNING: try them this way and you'll never want the pre-marinated garbage again!

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How much cumin, salt & pepper? I could guess and maybe it's not too critical.

Can anyone confirm what type of meat they use?

Iv seen some say Flank and others say Skirt? Or another cut?

Outside Skirt, and it's very hard to get anywhere unless you order it. I can get it at my HEB, but have to order it in by the case which gets pricey.

Thanks!

If doing the pappasitoes marinade - the pineapple needs to be fresh? I'm assuming the canned ones won't work for tenderizing? Also if using fresh pineapple what is a good amount of time leaving it on the meat…don't want it to get mushy

loin flap at costco

aggies4life said:

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Thanks!

If doing the pappasitoes marinade - the pineapple needs to be fresh? I'm assuming the canned ones won't work for tenderizing? Also if using fresh pineapple what is a good amount of time leaving it on the meat…don't want it to get mushy

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I haven't done it in a while but the last time I did I don't think I marinated for very long, maybe an hour or two and it did the trick. I would just play it by ear and check the meat often so it doesn't go too far.

canned pineapple juice!

Got me some outside skirt to try the pappasitoes marinade.

Plan to use a fresh pineapple juice from a pineapple I'll run through a juicer…so real fresh..how long should I leave the meat to marinade? I know the fresh juice will tenderize it quickly so don't want it to be mushy.

Haven't done it in a while but I think I marinated for 3-4hrs. Yes if it marinated too long it will turn to mush.

3-4 hrs…This was with canned or freshly squeezed pineapple?

Canned

ftworthag02 said:

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Haven't done it in a while but I think I marinated for 3-4hrs. Yes if it marinated too long it will turn to mush.

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First time I tried the recipe I didn't read past the second or third post. Marinated overnight and it was mush and not appropriate for cooking or eating.

Every attempt since has been the 3-4 hours thing and it works like a charm!

2nd the Jaccard tenderizing method. Use this on any cut, marinate with whatever you want for 2 hours, will be better than anything store bought pre-marinade, and depending on cut and seasoning, better than how you prepared it last time. Some folks will complain that if you over due it, meat will be over-tender. Whatever.

Though it's not the Pappasitos recipe Roy Choi's carne asada is legit.
https://www.seriouseats.com/roy-choi-carne-asada-recipe-from-la-son-cookbook

I just went through process of making pineapple pork sausage links and ended up learning WAY too much about pineapples and an enzyme they have called Bromelain. There are tons of threads where people talk about how they used fresh pineapples in sausages and by the end of the cook the enzyme had basically turned the meat to mush. Most people say to used canned pineapples because the canning process deactivated the bromelain. I wonder if you're supposed to use fresh juice so that it will tenderize the meat more, or the canned stuff in this recipe?

I've always used the little six pack cans of Dole Pineapple juice. I don't use this recipe all the time, but when I do, there is zero problems with the tenderness of the beef.

Tell me like I'm 5, when we say 3-2-1 can some tell me what the actual measurement typically is?

Also if I use the Adolph's tenderize then put this marinade on, will it be mush or perfect?

Since the pineapple juice comes in small 6oz cans (they do come in larger cans) then just multiply each by 4
12 oz pineapple juice
8oz soy
4oz water

You can multiply it by any number.

gigemags87 said:

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What's Jakarta?

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Jaccard

If you regularly make fajitas, get one. Guarantees tender fajitas everytime. Worth its weight in gold.

my brisket is rough, would this help with that too? just curious

FriedTex said:

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my brisket is rough, would this help with that too? just curious

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I don't think so. It helps with fajitas because it pokes holes in the meat and cuts the connective tissue.

FriedTex said:

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my brisket is rough, would this help with that too? just curious

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Time and temperature is what tenderizes a brisket. Skirt steak is cooked hot and fast so if you have a tough one you need something to soften it up, a jaccard does that trick.