I live in an apartment and we are not allowed a grill. Sometimes I want fajita tacos but they are a lot of work without a grill in the back yard and being forced to cook in a small kitchen.

Is there a brand of frozen fajita meat and where would I buy them? I am in the DC area……so H-E-B can't be my answer

Thanks in advance.

TY. I will look for them.

i really hate being "that guy" who recommends something completely different than what you asked, but seeing you are in the northeast where there's likely worth a crap...Hell, I'm in texas and the pre-cooked/frozen stuff is not good here either.

Why not make your own? Marinate, sous vide, and then a quick sear. That shouldn't get too smokey and will be better than any pre-cooked frozen stuff. Of course, you'd need a sous vide, but I use mine for a ridiculous amount of things.

I live in apartment too and do mine on an electric griddle. I buy inside skirt steak and season liberally on both sides with Bolner's Fiesta Fajita Seasoning as well as their Lime Pepper. I let them marinate in the refrigerator for a couple of hours and then take them out about 30 minutes prior to cooking. I've also marinated them overnight in a 50/50 mix of Coca Cola and pineapple juice. I turn the griddle on to 350 or so and flip the steak every 30 seconds or so for about 6-8 minutes and it gives a good char on the outside and a nice rare finish on the inside.

this stuff available at a sams near you? it works for me in a pinch.

https://www.samsclub.com/p/john-soules-angus-beef-fajitas/prod21011976

Do you have a patio? You can get a portable induction burner and a 14" cast iron skillet ripping hot and produce all the smoke you want searing meat. It will be great when you want to sear a steak too.

Another alternative would be to cook in in a skillet and hit it with a searzall or mapp gas torch to get some char

As others have said, just get inside skirt and marinate it yourself. Vacuum sealed pre-marinated meat is terrible. HEB's is awful so you're not missing out there. I imagine there's a Mexican meat market somewhere out there

Probably the best fajitas I have ever had was at "The Roundup" in Pharr, the lady who owned that place has been credited by many for being the first to commercially promote "fajitas". Her marinade and her method of cooking was incredible. Papasitos and all the in vogue places couldn't carry her jockstrap.

Not one piece of fajita at The Roundup was ever grilled. All were seared on a very hot flat top, basically done in the Mexican "A la Plancha" manner. Which means that with a good cast iron skillet and some heat you can have excellent fajitas, I prefer them done this way than grilled.

It all starts with the meat. If you can't get skirt steak, ask a local butcher for "hanging tenders", which is the "arrachera" cut from Mexico. Butterfly it, marinate it Italian dressing (the base for The Roundups marinade and why so many Valley Rats use it), some soy sauce, lime juice, and maggie sauce if you can get it. Dust with season all or fajita seasoning and hit on both sides for a couple of minutes in a cast iron skillet, add some onions and japs towards the end of cooking and you are golden.

Butterfly the cut of meat so it is thin. This will work and it will be good.