how do you make beef fajitas tender?

Question

i was wanting to make beef fajitas,and was wondering what you use to make them tender ,and what spices to use.also what cut of meat is best to use?thank you for the info

Answer 1

We have this easy and delicious mexican dish often served with beans and rice. The better cut of meat you use, the more tender it is.

1 lb beef steaks, thinly sliced into strips (sirloin makes them so tender)
1 medium onion (I prefer the taste of red onions)
1 large green bell pepper
1 large tomato, diced
2 teaspoons cooking oil
1 teaspoon chili powder
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
2 tablespoons water
warmed tortillas
sour cream
guacamole
salsa


Partially freeze meat for easier slicing.
Heat oil in a large skillet or wok.
Add steak strips to the oil.
Stir-fry until meat loses its pink color.
Remove meat from pan.
Add additional oil to the pan if needed.
Cook onions and bell pepper until crisp tender.
Return meat to pan.
Add the water, chili powder, cumin, and worchestershire sauce.
Cook and stir until the water is gone.
Stir in the tomatoes.
Heat through.
Place some of the meat in a warm tortilla leaving the bottom half free.
Top with sour cream, guacamole, and salsa.
Fold sides and bottom in leaving the top open.

Answer 2

Flank steak is great for fajitas. It's expensive (and sometimes hard to find), but well worth it. It also needs to be marinated properly or it could end up tough. "Cheap" cuts of beef are wonderful if they are used correctly-which usually means being cooked at a lower temp for a longer period of time-like in soups or stews. I have used 'top round' steaks sliced thin for fajitas after they have been marinated and they work great as well for a cheaper cut. Making beef tender (in anything) not only depends on the cut, but the method in which you cook it :) hope this helps...

Answer 3

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well remember how you are cooking them. you are doing a quick saute. you need a tender cut of beef or you will end up with leather. also dont over cook it. a nice medium is good. another thing you can do is get a nice flank steak and marinade it over night in some citrus marinade. then the day of tenderize it with a meat mallet. then grill it quickly for a nice pink center (going for medium here) then cut it on an angle or aka a biast cut against the grain. meaning you cut through the fibers and not with them and when you cut down your knife should start at one point on top of the beef and end up about 1/2 an inch behind the starting point on top on the cutting board (or slicing diagnolay downward if that makes more sense.)

Answer 4

Fajitas are traditionally made from skirt steak,an inexpensive cut,marinated in lime juice to tenderize it.Any cut of beef will work well. Also,do not overcook-the thin strips cook quickly.

Answer 5

marinade them over night, beef skirt are usually what fajitas are. if you're cooking on the grill get the ones that are tenderized. it usually says an the package. as far as spices there are alot of already made bottles. just go down the spice isle in the grocery store.

Answer 6

Any meat no matter how well cut still has the potential to be tough when it comes to making faijitas. I suggest you take your meat and marinate it for about 2-3 hours or for better results over nigt in a mixture of your best spices. It doesn't have to be anything fancy. Salt, pepper, chili powder, anything you want but the important part, what I know works when it comes to tender meat is using a couple of tablespoons to a full cup depending on the lbs. of meat of either: apple juice or cider, lemon juice, orange juice, lime juice or plan white vinegar (watch the vinegar, because of it's acidic level you will probably only need about 2-4 tablespoons to half a cup, no matter how many pounds you have ). When your done marinating, don't add the left over juice (marinade) to the fajita meat, throw it down the sink. There will be enough natural juices that will keep your fajita meat nice and tender.

Note: Don't mix any of the juices I have mentioned above...too much acidic acid on meat is not good.

Answer 7

I bet you have NOT heard this 1 before... Paw-paw (Papaya) is a great meat tenderizer (used in many African countries).
If using for steaks layer steaks with slices of fresh Paw-paw, all else...cube the fruit and marinade with the meat.

"Give it a whirl" and I will be waiting for My best answer?
;-))

Answer 8

i like to use flank steak make sure that you cut against the grain.
for fajitas, use paperika, chili powder, cumin,cilantro,garlic,fresh pepers and s&p . dry rub chef pz
.

Answer 9

the best thing for ALL meat to keep it tender is to not let it dry out and keep its own juices/ blood!!! add what you like for spices, but let it all marinate in its own juices to keep max tenderness!!

Answer 10

a pressure cooker will do the job. Another option is to marinate it with pineapple juice