Fajitas...how to make them better?

Question

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.

**Jack, you are a turd, I'm blocking you and reporting you for your answer***

Answer 1

You can yse the skirt meat, you just need to marinade it. They sell some awesome fajita marinades in the store. Also it is in the way that you slice the meat. You are supposed to slice against the grain and slice it very thin. This way it will not be as tough. The milenasa that the other person was taling about is a good cut of meat as well to use. As for sides, I will grill up some peppers and mushrooms and add a little bit of BBQ sauce this adds some good flavor. Also try warming your tortillas on a griddle, this will make them warm and soft and easier to work with. When building your fajitas put your spreadable items first, this is basically your glue and in spreadable I mean your sour creme and guacomole. Then place your hot items, i.e your meat and peppers and onions, then your cheese so the heat from your meat will help melt the cheese. Then continue building from there. Good luck and enjoy.

Answer 2

First of all use a sirloin instead and occasionally even a filet mignon. Try this marinade. I've tried others but this one seems to really punch up the flavors.

1 tablespoon chili powder
1/2 teaspoon ground chipotle chile (optional)
1/2 teaspoon sea salt
1/2 teaspoon garli powder
1/2 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Mix seasoning and 2 tablespoons each of fresh lime juice, lemon juice, and vegetable oil. Add chicken, beef, pork, shrimp or vegetables and marinate a minimum 30 minutes.

Answer 3

FAJITAS

1 lb. skirt steak
1 lg. onion, sliced
1 - 2 lg. bell peppers, sliced
Cheese, grated
Flour tortillas
Lime juice
Lawry's Fajita Seasoning

Cut steak into thin strips; sprinkle with lime juice and sprinkle liberally with fajita seasoning. Saute the meat, seasoned, in small amount of oil. Add onion and pepper slices and continue to saute (meat should be almost done before adding the onion and pepper). Add additional fajita seasoning if desired. Warm tortillas in microwave or by wrapping in foil and placing in warm oven.

TO MAKE FAJITAS:

Take flour tortillas and place about 2 to 3 slices of meat in center of tortilla. Add small amounts of guacamole, sour cream, pico de gallo, and cheese to the tortilla. Roll tortilla and eat. NOTE: Pico de gallo can be made by dicing onion, hot peppers and tomatoes or you can use your favorite picante sauce. Other options for the pico de gallo are: drained, diced Rotel tomatoes or spiced tomatoes in a can. Serve with beans and rice or fajitas make a complete meal by themselves.

Answer 4

We marinade our fajitas overnight in a ziploc bag with zesty italian salad dressing. They turn out tender and tasty. Don't forget to cut them against the grain of the meat. Good Luck.

Answer 5

hey

thats a fascinating question you posted there elmer

i have a tip for you

instead of using skirt (i know how much you love wearing them, but bear with me here)

yeah, instead of skirt

maybe try rabbit

i know you love hunting rabbit

Answer 6

TYPICAL OF US AMERICANS...
ALWAYS THINKING WE CAN MAKE SOMETHING BETTER THAN ITS CREATIVE ORIGINALITY
YOU DON'T LIKE THE GODDAMN MEAT, BUY SOME MEAT TENDERIZER OR GO TO THE MEAT DEPT. AND BUY WHAT IS CALLED "MILANESA"

THE WAY YOU DESCRIBED HOW YOU COOKING, I GET THE FEELING YOU'RE USED TO STARCH IN YOUR FOOD AND YOU SEEM TO LIKE MOST OF YOUR FOOD BLAND