Side Pannel
Fajitas on the Grill
Ingredients List
- 2 1/4 lb Skirt steak
- 1 1/2 lb Boneless; skinless chicken
- -breasts; halved and trimmed
- -of fat and connective
- -tissue
- 1 lb (about 18) large shrimp;
- -shelled and deveined
- 2 Live lobsters (about 1-1/2
- -pounds each)
- 2 tb Plus
- 1 ts Salt
- 2 c Tomato-based bottled hot
- -salsa
- 1 c Chopped red onion
- 1 c Packed fresh cilantro (stems
- -may be used)
- 4 Fresh jalapeno chiles;
- -stemmed and chopped
- 1/4 c Gold tequila
- 1/4 c Fresh lime juice
- 1 c Amber beer; such as Dos
- -Equis
- 24 (6-inch) flour tortillas;
- -warmed
- Pico de gallo
- Guacamole
Directions
Here is a grand mixed fajitaparrilla ("grill"~skirt steak, lobster,
chicken, and shrimpa real party. On simpler occasions we halve the
marinade and use just one or two of the main components. Two practical
notes: The live lobsters can be replaced with 4 defrosted frozen lobster
tails, slightly undercooked according to the directions on the package.
And, although some grill manufacturers warn against heavy basting, Park has
always just dumped all the remaining marinade over the fajitas on the grill
(the fuming cloud of steam and smoke is full of flavor) and he reports it
has not harmed his grill.
Bring a very large pot of water to a boil. Stir in 2 tablespoons salt, add
the lobsters, and cook them, stirring once or twice, for 10 minutes. The
lobsters' tails, when straightened, should snap back in place, and the
lobster meat should be almost fully cooked. Cool the lobsters to room
temperature in a colander. Crack open the claws and body shell and remove
the lobster meat in pieces as large as possible. The lobsters can be cooked
up to 1 day in advance. Wrap the meat and refrigerate it. In a food
processor, working in batches if necessary, puree together the salsa, red
onions, cilantro, jalapenos, tequila, lime juice, and 1 teaspoon salt. Stir
in the beer. In two or three shallow nonreactive dishes, combine the
lobster meat, skirt steaks, chicken breasts, and shrimp with the marinade.
Cover and let them stand at room temperature, stirring once or twice, for 2
hours. Thread the shrimp on skewers.
Preheat a gas grill (medium-high) or light a charcoal fire and let it burn
down until the coals are evenly white. Position the rack about 6 inches
from the heat source. Lay the skirt steaks on the grill and spoon half the
will be steam and smoke), and cover the grill. Cook another 7
minutes,turning the chicken breasts, lobster meat, and shrimp at the
halfway point,
Transfer the steaks and chicken breasts to a cutting board, tent them with
foil, and let them rest 10 minutes. Keep the shrimp warm. Slice the lobster
nd serve immediately, accompanied by the warmed tortillas, pico de gallo,
and guacamole.
From the "El Paso Chili Company's Texas Border Cookbook" by Park and Norma
Kerr.
chicken, and shrimpa real party. On simpler occasions we halve the
marinade and use just one or two of the main components. Two practical
notes: The live lobsters can be replaced with 4 defrosted frozen lobster
tails, slightly undercooked according to the directions on the package.
And, although some grill manufacturers warn against heavy basting, Park has
always just dumped all the remaining marinade over the fajitas on the grill
(the fuming cloud of steam and smoke is full of flavor) and he reports it
has not harmed his grill.
Bring a very large pot of water to a boil. Stir in 2 tablespoons salt, add
the lobsters, and cook them, stirring once or twice, for 10 minutes. The
lobsters' tails, when straightened, should snap back in place, and the
lobster meat should be almost fully cooked. Cool the lobsters to room
temperature in a colander. Crack open the claws and body shell and remove
the lobster meat in pieces as large as possible. The lobsters can be cooked
up to 1 day in advance. Wrap the meat and refrigerate it. In a food
processor, working in batches if necessary, puree together the salsa, red
onions, cilantro, jalapenos, tequila, lime juice, and 1 teaspoon salt. Stir
in the beer. In two or three shallow nonreactive dishes, combine the
lobster meat, skirt steaks, chicken breasts, and shrimp with the marinade.
Cover and let them stand at room temperature, stirring once or twice, for 2
hours. Thread the shrimp on skewers.
Preheat a gas grill (medium-high) or light a charcoal fire and let it burn
down until the coals are evenly white. Position the rack about 6 inches
from the heat source. Lay the skirt steaks on the grill and spoon half the
will be steam and smoke), and cover the grill. Cook another 7
minutes,turning the chicken breasts, lobster meat, and shrimp at the
halfway point,
Transfer the steaks and chicken breasts to a cutting board, tent them with
foil, and let them rest 10 minutes. Keep the shrimp warm. Slice the lobster
nd serve immediately, accompanied by the warmed tortillas, pico de gallo,
and guacamole.
From the "El Paso Chili Company's Texas Border Cookbook" by Park and Norma
Kerr.
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