I could use a few pointers to make better fajitas. I use the skirt meat like I'm supposed to, but the stuff I find is a little too chewy. Is the difference in the way I prepare it, or do I need to find a better cut of beef? Any other tips on preparation would be good such as spices and method of cooking. I usually purchase the spices in an envelope and marinade with olive oil, then cook in a pan or fajita skillet.
2007-06-23
01:49:37
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6 answers
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asked by
Anonymous
in
Cooking & Recipes