Marinading fajitas
- Thread starter utmck
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Jellydonuts
250+ Posts
Marinade it for a long period of time with something that contains acid, lime juice for example, so it can break down the muscle tissue.
"don't listen to him, beef sucks.
one thing that is important, when cutting fajita meat into strips, cut against the grain so that you don't have to tear through the meat with each bite. It makes it tougher to have nice distinct strips, but when you take a bite, it seems much more tender.
Other than that, you need a marinade reciepe that has some sort of acid/base in it -- some sort of vinegar, lime, lemon, soda, beer, tomato, orange, soy sauce, etc. I am not a big fan of vinegar, soy sauce, soda or orange as a base for fajitas, but they can tenderize the meat. For me, I prefer a pico de gallo receipe (not finely chopped, just the main components roughly chopped up and thrown in) with meat seasonings (such as garlic, salt, ground pepper, steak seasoning, etc.) and a little bit of oil and I marinade it overnight. The pico has lime and tomato which will tenderize and the onion, peppers, cilantro and other seasonings help add flavor. Come to think of it, the peppers may tenderize as well. Sometimes, I add a light beer to that mix instead of oil... nothing too overpowering in taste so that the pico taste sinks into the meat.
Still, I have found that the way you cut the meat is the bigger issue for having an easy time chowing down on the fajitas -- especially considering the skirt steak is a terrible cut of meat when you get right down to it.
Other than that, you need a marinade reciepe that has some sort of acid/base in it -- some sort of vinegar, lime, lemon, soda, beer, tomato, orange, soy sauce, etc. I am not a big fan of vinegar, soy sauce, soda or orange as a base for fajitas, but they can tenderize the meat. For me, I prefer a pico de gallo receipe (not finely chopped, just the main components roughly chopped up and thrown in) with meat seasonings (such as garlic, salt, ground pepper, steak seasoning, etc.) and a little bit of oil and I marinade it overnight. The pico has lime and tomato which will tenderize and the onion, peppers, cilantro and other seasonings help add flavor. Come to think of it, the peppers may tenderize as well. Sometimes, I add a light beer to that mix instead of oil... nothing too overpowering in taste so that the pico taste sinks into the meat.
Still, I have found that the way you cut the meat is the bigger issue for having an easy time chowing down on the fajitas -- especially considering the skirt steak is a terrible cut of meat when you get right down to it.
Fun Food Science Fact:
Putting acid into marinades doesn't really help that much with breaking down the meat while it's soaking. Weak food acids just don't do that much to a hunk of protein like that. What actually breaks down the meat is enymes in your saliva, and the acid helps trigger that saliva.
And cutting the meat against the grain is the best thing you can do to make sure that skirt steak is tender.
Putting acid into marinades doesn't really help that much with breaking down the meat while it's soaking. Weak food acids just don't do that much to a hunk of protein like that. What actually breaks down the meat is enymes in your saliva, and the acid helps trigger that saliva.
And cutting the meat against the grain is the best thing you can do to make sure that skirt steak is tender.
Brisketexan
1,000+ Posts
1. Remove the membrane on the skirt steak (you can find this in the store, often called "cleaned" fajitas).
2. Cut against the grain, in narrow strips, as stated above.
As for marinade, I use two.
TRADITIONAL: Lime juice and salt. That's it.
MORE DRESSED UP: Poppy seed dressing (use plenty) and Bolner's fajita seasoning (powdered season salt type mix).
You might try a meat tenderizer product -- something with papain (an enzyme papaya extract). But most important is removing the membrane and cutting thin and against the grain.
And also, it's important to invite me over to critique the finished product.
2. Cut against the grain, in narrow strips, as stated above.
As for marinade, I use two.
TRADITIONAL: Lime juice and salt. That's it.
MORE DRESSED UP: Poppy seed dressing (use plenty) and Bolner's fajita seasoning (powdered season salt type mix).
You might try a meat tenderizer product -- something with papain (an enzyme papaya extract). But most important is removing the membrane and cutting thin and against the grain.
And also, it's important to invite me over to critique the finished product.
Brisketexan
1,000+ Posts
Tropheus speaketh the truth.
When in a hurry, they aren't a bad choice at all.
When in a hurry, they aren't a bad choice at all.
longhrnfan
500+ Posts
lots of salt and garlic.
Fletch_F_Fletch
< 25 Posts
Another believer of the HEB fajita meat here. I usually just add a little lime and beer to it and cut against the grain. I also prefer the corn tortilla.
Sir_Climbs_A_Lot
25+ Posts
To risk being a grammar/spelling ahole...
Marinate is the the verb form as in "I marinated the meat."
Marinade is the noun form "Do you have any marinade for fajitas?"
Marinate is the the verb form as in "I marinated the meat."
Marinade is the noun form "Do you have any marinade for fajitas?"
horn blooded
100+ Posts
Buy the HEB packaged fajitas. Remove the extra fat and membranes. Squeeze lime juice on them. Shake a good amount of spice mix over them.
Spice mix:
1 part salt
1 part garlic powder
1 part onion powder
1 part black pepper
1/4 part ground cumin
Cook over very hot coals. Cut against the grain. Serve in corn tortilla with guac and habanero hot sauce. Nothing else.
Welcome to heaven. These fajitas will get the chicks and the fame. Use wisely.
BTW. DO NOT get the HEB "spicy" fajitas.
Spice mix:
1 part salt
1 part garlic powder
1 part onion powder
1 part black pepper
1/4 part ground cumin
Cook over very hot coals. Cut against the grain. Serve in corn tortilla with guac and habanero hot sauce. Nothing else.
Welcome to heaven. These fajitas will get the chicks and the fame. Use wisely.
BTW. DO NOT get the HEB "spicy" fajitas.
locohorn93
100+ Posts
Second vote for italian dressing. Dash some soy sauce in there sometimes. I'll try the beer thing, next time---p'raps tonight. Anyway, it's purely for the taste. The cut is the key for being able to chew it.
To me, it doesn't matter too much which tortillas you use for beef, as long as you flip them on the grill for a few seconds, first.
Corn tortillas for fish and/or pork tacos are manditory, IMHO. Just as soon use Wonder Bread as flour.
To me, it doesn't matter too much which tortillas you use for beef, as long as you flip them on the grill for a few seconds, first.
Corn tortillas for fish and/or pork tacos are manditory, IMHO. Just as soon use Wonder Bread as flour.
flyingdoggystyle
100+ Posts
I like stubbs beef marinade.
MeaHorn
500+ Posts
More love for the HEB fajitas. We had a party to watch the basketball games on Saturday night and had 4.5 lbs of beef and 3 lbs of chicken. I trimmed small amounts of fat and left the membranes on (what is the best way to remove those?) and did nothing else. Threw them on the grill and everyone loved them.
Easy way to feed a bunch of people good food...
Easy way to feed a bunch of people good food...
locohorn93
100+ Posts
My one issue with the HEB fajitas is I accidentally read the ingredients, one day. Lotta chemicals---words with x's in them, and such.
On the other hand, I like boudin. I exercise a high level of denial when chowing on that.
On the other hand, I like boudin. I exercise a high level of denial when chowing on that.
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