Fajita/Carne Asada

H

Hornin Hong Kong

1,000+ Posts
I have a big *** flank steak and I want to make lots of fajitas

Could you please toss a recipe at me - ive never made them before - whats the marinade, how do you cook etc?
 
thanks - how long is to long to marinate?

Also - the piece of meat looks like a brisket in size (like 20 inches long, 8 wide, 4 thick) - so how do I cooke it? Do I pre slice it and cook the slices?

Do you pan fry them or cook them on the grill or what?
 
carne asada is usually very thin. Usually flank steak or "flap meat" IIRC.

I would slice way thin, and marinate for 24 hours before grilling.
 
I have the answer to this.

Go to a store that sells the "Goya" brand of mexican ingredients. They sell them everywhere. Buy a bottle of Mojo Criollo". 24 hours, and you're good.
 
I would bet you a six-pack that he cannot just go to a store that sells Goya products. Me or some other tard will end up mailing it to him unless Goya has an Asian distributor.
 
I have a buddy (actual Mexican) who uses just lime and salt as a marinade and his always turn out great.

There are a few things you MUST KNOW!!! First is that you need to cut the meat into slabs approximately 3/4 inces thick from the larger slab you have now.

Second that you don't need to marinate all that long a couple hours will do, you do not want the lime to "cook" the meat ala ceviche.

Third and probably the most important to the finished product, you MUST cut across the grain at an angle when the meat is done. The shorter the grain in the meat the more tender it is. Do an experiment and cut a strip with the grain and cut a strip across the grain, close you eyes and have your wife stick them into your mouth and start chewing. The difference in texture and toughness will startle you coming off the exact same peice of meat.

Good Luck!

I am also a big one on searing the crap out of the meat and then moving it off to indirect heat to finish it, rather than simply cooking it all on high heat. It gives me a more consistant product overall.
 
Thanks guys - I will try just garlic, lime juice and salt to start.

Here's a question - there will be 2 cuts - one to slice it thing for cooking, then one to slice it into bite sized bits.

Obvioulsy numbere 2 is against the grain.

Is the first cut with the grain?

the piece I have looks like a brisket just not as thick.
 
Nick pal, it is not a technical question. It is fact. But, if you had read whom he was responding to...it was not to me. Let's go fishing!
 
"Technically" is probably an inappropriate word, but the word "fajita" now is commonly used for chicken meat tacos or just about any other meat in a corn or flour tortilla.

I haven't been fishing in over a year and that's too long. I was thinking about a fishing trip to a mountain stream or to the coast, but the fishing gods are punishing me.

**** them for not letting me even go. Hell, I don't even have to catch anything.

BTW, I'm going to win the Hatch Chile Recipe Contest at Central Market this year with something that, as far as I can tell, has never been done before.
 
Faja, which means belt is a specific part of cattle. Chicken fajitas is a misnomer my friend.
 
The first cut will be to break the "bricket" in two or more thinner pieces. Just lay it down flat and run the knife through it. Think of this cut as a long cut like how you would filet a fish.

The final cut for serving is when the cross grain cut is necessary.
 
For a citrus, which helps tenderize the meat with acidity, try pineapple juice.

Also, if it is not tenderized, I would suggest pounding it out a bit with the "spikey" side of a meat tenderizer.
 
Thanks guys.

I will be making my nonstandard fajitas this weekend and will revert with the results.

I might also make some chicken nonfajitas for the people that dont like red meat or some shrimp nonfajitas for the pseudo vegitarians.
 
My fauxhitas werre pretty good - I had grapefruit juccie so used that with some sugar, garlic and salt.

Let it sit for about 8 hours then took it out. I sliced/chopped the meat into little sticks about 3/4 of an inch by 1/2 by 1/2

THen I put them in a big pan with some "fajita seasoning (wet) I found at the grocery in the american section" - I know I should not have done this since I was by definition not making fajitas but nobody caught me,

Cooked them for about half an hour - was very wet at furst but the juice boiled off - I had cut some red chilis and put them in as well.

I seperately fried onions and green bell peppers (no oil) and ade refried beans - added to tortillas - it was very nice.

Thanks for the advice - they were not tough at all I guess it was the grapefruit juice,
 
Sounds like you have the basics down with the meat and marinade (acid, salt, flavor). Why not repeat the experience and venture into the market to find some interesting flavors from the local supply?
 
You must log in or register to reply here.

Recent Threads

Prediction Results Threads

2024 Schedules

Back
Top