Fajitas are probably my favorite meal by a long shot. I've tinkered with techniques and marinades for several years but think I finally have it down to perfection and am happy to share. This works for both beef and chicken though the taste really takes to beef the best. You get it in the chicken too and it keeps it so moist, but again, you taste it most in the beef.
First, the cuts. For beef, I always will go skirt and in my opinion, there is no other cut that comes close from a taste standpoint. Before putting the skirt in the marinade, i do go once over the fattier side with my tenderizing tool. For chicken, I go breasts and double butterfly cut them for the right size.
Second, the marinade. Skirt steak left alone can be great, but I've tinkered with this recipe for years and it's finally exactly how I want want it. Throw all of this in a food pro or blender, and adjust your amount depending on how much meat you have. I'm typically 2 - 2.5 lbs skirt steak and 1.5 pound chicken breast
2 cups soy sauce
1 cup olive oil
1/4 cup Worcestershire
1 cup pineapple mango juice
3/4 cup lime juice
4 cloves garlic minced
1/2 cup yellow onion diced
1/4 cup diced cilantro
1/4 cup brown sugar
2 tablespoons red pepper flake
2 tablespoons lowrys seasoned salt
Marinade a least 3 hours
Grill over a hot hot hot fire. About 2 minutes per side for steak until medium rare with a good char and 4 minutes for chicken depending on thickness.
Cut veggies into strips. I use red onion, yellow onion, and two kinds of bell peppers depending on what looks best. Toss with olive oil, a splash of lime juice, salt and pepper. Throw in a grill basket and get a little bit of char on them.
I also like to throw some mushrooms and a 1/4 stick of butter into tinfoil and sautee them on the grill too
.
Sides are typical, pico, cheese, sour cream and guac
I get fresh flour tortillas from central market.
I've try to sous vide the meat as well, but don't notice a measurable difference.
My tastes may not match yours, but for me and my extended family, we will take this over any restaurant every day of the week.
First, the cuts. For beef, I always will go skirt and in my opinion, there is no other cut that comes close from a taste standpoint. Before putting the skirt in the marinade, i do go once over the fattier side with my tenderizing tool. For chicken, I go breasts and double butterfly cut them for the right size.
Second, the marinade. Skirt steak left alone can be great, but I've tinkered with this recipe for years and it's finally exactly how I want want it. Throw all of this in a food pro or blender, and adjust your amount depending on how much meat you have. I'm typically 2 - 2.5 lbs skirt steak and 1.5 pound chicken breast
2 cups soy sauce
1 cup olive oil
1/4 cup Worcestershire
1 cup pineapple mango juice
3/4 cup lime juice
4 cloves garlic minced
1/2 cup yellow onion diced
1/4 cup diced cilantro
1/4 cup brown sugar
2 tablespoons red pepper flake
2 tablespoons lowrys seasoned salt
Marinade a least 3 hours
Grill over a hot hot hot fire. About 2 minutes per side for steak until medium rare with a good char and 4 minutes for chicken depending on thickness.
Cut veggies into strips. I use red onion, yellow onion, and two kinds of bell peppers depending on what looks best. Toss with olive oil, a splash of lime juice, salt and pepper. Throw in a grill basket and get a little bit of char on them.
I also like to throw some mushrooms and a 1/4 stick of butter into tinfoil and sautee them on the grill too
.
Sides are typical, pico, cheese, sour cream and guac
I get fresh flour tortillas from central market.
I've try to sous vide the meat as well, but don't notice a measurable difference.
My tastes may not match yours, but for me and my extended family, we will take this over any restaurant every day of the week.
Gig 'em Aggies!