Trying to replicate a lot of stuff at home during quarantine. My wife loves these.

Chicken or beef?

1) they serve you average margaritas on a great patio
2) they serve you above average chips/salsa/queso
3) they cook chicken breasts way too long in a marinade that could probably be found on the grocery store
4) they serve you more margaritas hoping you don't notice #3
5) ????
6) profit (a lot)

I can't believe we had a Snob post.

I know they pour a side of Salmonella with them....

Damn, not one serious response? What is this, the general board?

I have no idea what Joe Ts is, but hopefully some of these food & spirits board wizards will be along shortly to set you up.

It's a popular but polarizing place. I expected I'd be ignoring a few useless posts.

Someone will come along eventually.

I see. Sorry I can't help. I usually tenderize the chicken breast, just to get a consistent tnickness across the profile, then just use some fajita seasoning. Or we just buy the HEB pre-seasoned meat and grill that up. The guacamole, sauteed peppers and onion, and tortillas make it for me.

Yeah I have a good handle on the more traditional fajitas.

They're pretty unique at this place. So if you like them, nothing else will scratch that itch.

They use ungraded tenderloin as their cut for fajitas

Found this:

Everything is plated tableside from trays and served family-style. Because Mrs. Garcia had no formal training and the menu predates the spread of Tex-Mex cuisine, she winged it, including Asian sauces in the fajita marinade, which adds to their richness and makes them notably different and better than most you will ever taste.


https://www.google.com/amp/s/amp.usatoday.com/amp/2708388001

I'd probably start with about 1/4 c fresh lime juice, 1/2 cup oil (preferably avocado or grapeseed, definitely not olive), 3 cloves garlic, tablespoon of worchestershire, tablespoon of soy, tablespoon of sugar, tsp of salt and pepper. Puree it in a blender and marinate overnight.

Grill over wood or charcoal. Much of their flavor is coming from real fire

That may not be a perfect match, but, it should get you pretty close.

Topics to avoid:

1. Kolaches
2. Chili
3. Condensed soup
4. Chicken tacos

Sausage kolaches, or just all kolaches in general?

I have never been to Joe T's and I like asian influenced food so I would like to try them.

But I will say this. After seeing this thread, I don't marinate my own fajitas anymore. After being introduced to the greatness of La Michoacana there really is no reason to.

FIDO*98* said:

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I'd probably start with about 1/4 c fresh lime juice, 1/2 cup oil (preferably avocado or grapeseed, definitely not olive), 3 cloves garlic, tablespoon of worchestershire, tablespoon of soy, tablespoon of sugar, tsp of salt and pepper. Puree it in a blender and marinate overnight.

Grill over wood or charcoal. Much of their flavor is coming from real fire

That may not be a perfect match, but, it should get you pretty close.

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Thanks. That does sound close.

What confuses me is I don't quite understand how they're cooking over fire, but I can definitely taste it.. Looks to me like they chunk it up prior to cooking. So I guess they have a very tightly spaced grate?

I don't suppose you got ideas for the tacos they serve with the enchilada dinner?

They're seating it off on a flat top or skillet prior to service.

It's been a minute since I've eaten at Joe T''s so that was just my best recollection. HTown probably got it right though. Grill until just under done, slice it up, and finish off with onions and peppers on a flat top.

Basic crispy taco filling is about 1/2 medium onion and a half green bell finely diced for a pound of ground beef. Sautee in 3 Tbls oil that until veggies are tender then add about a cup of water plus a teaspoon of salt, pepper, and cumin. Then add the ground beef. Cook at medium high heat breaking up the ground beef in the water until the liquid is evaporated. Most recipes would say to brown the ground beef first, but, if you want the right texture you add the raw beef to the liquid.

I cut up the fajitas and finished them in an iron skillet with onions and peppers. It did get pretty close. Joe T's is still a little sweeter so I may add a bit more sugar, or maybe agave to the marinade. The wife was pleased.

Also did the water tip last night and it made outstanding standard tex-mex taco filling.

There must be something about the cut of of meat joe t's is using, because that's a very unique texture. almost like the most finely shredded roast you've ever had.

I don't know why the water thing works for taco/burrito meat, but man I'm glad I read that years ago.

'03ag said:

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I cut up the fajitas and finished them in an iron skillet with onions and peppers. It did get pretty close. Joe T's is still a little sweeter so I may add a bit more sugar, or maybe agave to the marinade. The wife was pleased.

Also did the water tip last night and it made outstanding standard tex-mex taco filling.

There must be something about the cut of of meat joe t's is using, because that's a very unique texture. almost like the most finely shredded roast you've ever had.

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I posted above that they use ungraded tenderloin. Read it in an article about them.

I thought it always tasted kinda like Dales Marinade with a Tex Mex flare

For the beef fajitas.

I'm talking about their beef tacos.