its been a long time since I've made them....anyone have a good recipe?

I haven't tried it yet, but someone had posted a recipe in the past which they said was Pappasito's and which used pineapple juice and soy sauce and it sounded good. You'll have to search a little to find it though.

I used to do the pineapple and soy until I found out about the pre-marinated stuff at the Mexican meat markets. The p&s was ok, but didn't have too many people asking for the recipe.


Edit: I need to say the pineapple and soy would probably be pretty good if combined with the right seasoning. I just never found it.

[This message has been edited by OleRock02 (edited 7/7/2012 3:19p).]

2nd the mexican meat markets. I've never looked back.

I use soy and butter

I suggest the mexican meat places too. I did have one funny experience once though. The butcher counter guy didn't speak english at all one time. We asked for a good portion of beef fajitas and wanted some chicken fajitas too. Not sure what he thought we said, but we ended up with some dark meat chicken with a bunch of bones in it. Not really your ideal grill and slice fajitas, but we made it work.

He lives in Pennsylvania and there may not be Mexican meat markets, or even premarinated stuff at the grocery store.

Mine is here http://rhoswen.pbworks.com/w/browse/#view=ViewFolder¶m=main%20dishes%2Fmeals

I'm the only Mexican in Pittsburgh. if I were back home, I'd go to La Michoacana, no doubt.

One beer
Cumin
Chili powder I use ancho and chipotle
Two japs sliced up
Red onion diced
Salt
Pepper
Lots of lime juice

I usually do a combination of pineapple juice, a little touch of soy sauce, some bourbon, about 1/4 chopped onion and 2 dried chiles de arbol torn up for about 6 hours. Very important you get the membrane off the skirt steak. If you're not using skirt steak, just cook it in the oven, you mouth-breathin' troglodyte.

After six hours, season with some Bolner's Fajita seasoning, and grill over mesquite coals.

Enjoy

they didn't have skirt steak at the butcher shop so I settled for flank steak. wasn't really fajitas but they came out ok

Limes, lemon pepper and a bit of Tony's over mesquite. You're welcome.

The 3-2-1 p&s recipe is meh.

i like the soy and butter idea. butter and beef go so well together already.

Ask for Hanging Tenders, they might probably have them up north. Same thing as "Arracheras", which work just fine for a taste of home.

A few times up north I had 0 luck getting skirt steak (fajita), so I went true Mexican and got the Arracheras as they do use that cut of meat up north for something.

I like Italian dressing, lots of Goya Adobo, some salsa Maggi (or Worcestershire), beer and lime. Maybe some pepper and chopped garlic. Nothing too complicated.

A liter or so of Dr. Pepper
A half a cup or so of soy sauce
A cup or so of teryaki
Two tablespoons or so of minced garlic
A tablespoon or so of lawrys
A little lemon juice if you've got some

Overnight is best.

Americium -

They don't mess with deboning the chicken. They just take the quarters, put it on the slicer and then marinate it. Need to be careful when eating, but damn it's delicious.

quote:

---

A liter or so of Dr. Pepper
A half a cup or so of soy sauce
A cup or so of teryaki
Two tablespoons or so of minced garlic
A tablespoon or so of lawrys
A little lemon juice if you've got some

---

Easy there Rick Bayless.

Salt
Pepper
Fresh lime juice when they're done.

I've been making these for the last 20 years or so. Everybody loves them.


1 6oz bottle of soy sauce
1 large onion - chopped to mush (I usually run it through the food processor)
1 clove garlic
2 oz of whiskey
2 T sugar
1 c water

Marinade for at least 4 hours. Sometimes I throw some citrus in there with them.

just go buy heldenfelds fajita beef
its the boss