Side Pannel
Red's South Texas Fajitas
Ingredients List
- 4 Jalapeno peppers -- pierced
- 3 tb Chili powder
- 1 ts Cayenne pepper
- 1 8 oz bottle
- Salad dressing
- 1 cn Beer -- preferably Lone
- Star
- 1 1/2 ts Garlic powder
- 4 sm Mexican limes -- juiced
- 2 ts Cumin powder
- 1 lg Onion -- minced
- 2 tb Cilantro -- minced
- 1 tb Worcestershire sauce
- 1 Bay leaf
- 3 lb Skirt steak
- Herb and garlic oil-based
Directions
About twelve to fifteen years ago, fajitas were "discovered." since then,
an awful lot of good meat has been wrecked, and skirt steakonce a
"grinder" itemhas risen sharply in price. Because skirt doesn't come from
a "tender quadrant" of the carcass, some care is needed to turn it into
good food. First, it needs to be marinated to tenderize and flavor it.
Mix all the ingredients together, except the meat, to make a marinade. Pour
over the skirt steak, in a non-reactive container (not metal), cover, and
stir occasiionally for six to eight hours.
Fajitas can be cooked in several ways. If you have the space, smoke the
fajitas for 30 minutes with pure mesquite smoke, and then cook for 4-7
minutes per side over direct heatmesquite coals being the heat of choice.
Baste with the marinade throughout the cooking process. If you need to cook
completely over direct heat, then use a fairly slow fire, about like you
should use when grilling chicken, and cook, covered if possible, for about
10 - 15 minutes per side, basting with the marinade.
Figure about a half pound of meat and 3 to 4 tortillas per person. When
slicing fajitas, you'll notice that the grain of the skirt steak all runs
the same way. If you'll slice the skirt at a forty-five degree angle to the
grain, and hold your knife on a forty-five degree angle as well, you'll
find that the fajitas are much more tender! Serve the fajitas with flour
tortillas, pico de gallo salsa, guacamole, and cold beer. You'll notice
that I didn't say anything about chicken fajitasthat's a contradiction in
terms.
an awful lot of good meat has been wrecked, and skirt steakonce a
"grinder" itemhas risen sharply in price. Because skirt doesn't come from
a "tender quadrant" of the carcass, some care is needed to turn it into
good food. First, it needs to be marinated to tenderize and flavor it.
Mix all the ingredients together, except the meat, to make a marinade. Pour
over the skirt steak, in a non-reactive container (not metal), cover, and
stir occasiionally for six to eight hours.
Fajitas can be cooked in several ways. If you have the space, smoke the
fajitas for 30 minutes with pure mesquite smoke, and then cook for 4-7
minutes per side over direct heatmesquite coals being the heat of choice.
Baste with the marinade throughout the cooking process. If you need to cook
completely over direct heat, then use a fairly slow fire, about like you
should use when grilling chicken, and cook, covered if possible, for about
10 - 15 minutes per side, basting with the marinade.
Figure about a half pound of meat and 3 to 4 tortillas per person. When
slicing fajitas, you'll notice that the grain of the skirt steak all runs
the same way. If you'll slice the skirt at a forty-five degree angle to the
grain, and hold your knife on a forty-five degree angle as well, you'll
find that the fajitas are much more tender! Serve the fajitas with flour
tortillas, pico de gallo salsa, guacamole, and cold beer. You'll notice
that I didn't say anything about chicken fajitasthat's a contradiction in
terms.
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