I make one that is just as good imo.


1 cup pineaple juice (good stuff).
1/2 cup soy sauce
4 fresh squeezed limes
1/4 cup fresh cilantro
1 jalepono
1/3 cup onions
1/3 cup water.
Cumin
Salt
Pepper


Combine in ziplock back and let marinate overnight.

^^^^ prob a vacuum tumbler

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

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!

I worked for Sito's for 4 years, the 3 parts pineapple juice, 2 parts soy sauce and 1 part water are dead on. Ususally only marinate a few hours, NEVER over night and into the vaccum tumbler it goes. for abouit 20-30 minutes.

If you use sirloin flap, be sure to butterfly it, if not it's too thick in the center, too thin on te edges.

Also the above recipe is good, try adding a little orange juice as well.

Pineapple juice is a must though, it carries the enzyme that tenderizes the meat

Is the pineapple juice fresh? If so its got bromelain, a protease that will tenderize the meat... but is also why you don't want to leave it in the marinade too long!

Raider, you're crazy! Pappasitos/ uncle Julio's fajitas are amazing and blow away tc's.

You probably think on the border is real Mexican