There's your problem
quote:Absolutely right, very important with true fajitas. that is why sometimes I prefer the arrachera cut (hanging tenders I believe).
I'm surprised meat trimming has not been discussed yet. Nearly every skirt steak I've ever bought has needed some amount of trimming to remove silver skin and excess fat. If you leave a lot of connective tissue, you'll never get the meat tender enough.
quote:
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.
quote:
I don't feel like reading through all five pages, so sorry if this has already been covered. Has anyone tried the pineapple/soy/water marinade with chicken breasts?
I was planning to make chicken fajitas tomorrow night. I either need to put the chicken in the marinade before I leave for work or just a couple of hours before cooking. I'm leaning toward putting it in the marinade before work - that would be about a 10-11 hour marinade session.
quote:
Man - I'm getting a hankerin to do this again. Fathers Day weekend!