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How To make Red's South Texas Fajitas
4 Jalapeno peppers --
Pierced 3 tb Chili powder
1 ts Cayenne pepper
1 8 oz bottle herb and garlic
-oil-based salad dressing 1 cn Beer
preferably Lone
Star 1 1/2 ts Garlic powder
4 sm Mexican limes :
juiced
2 ts Cumin powder
1 lg Onion minced
2 tb Cilantro :
minced
1 tb Worcestershire sauce
1 Bay leaf
3 lb Skirt steak
About twelve to fifteen years ago, fajitas were "discovered." since then, an awful lot of good meat has been wrecked, and skirt steakonce a "grinder" item:
has risen sharply in price. Because skirt doesn't come from a "tender quadrant" of the carcass, some care is needed to turn it into good food. First, it needs to be marinated to tenderize and flavor it. Mix all the ingredients together, except the meat, to make a marinade. Pour over the skirt steak, in a non-reactive container (not metal), cover, and stir occasiionally for six to eight hours. Fajitas can be cooked in several ways. If you have the space, smoke the fajitas for 30 minutes with pure mesquite smoke, and then cook for 4-7 minutes per side over direct heat--mesquite coals being the heat of choice. Baste with the marinade throughout the cooking process. If you need to cook completely over direct heat, then use a fairly slow fire, about like you should use when grilling chicken, and cook, covered if possible, for about 10 - 15 minutes per side, basting with the marinade. Figure about a half pound of meat and 3 to 4 tortillas per person. When slicing fajitas, you'll notice that the grain of the skirt steak all runs the same way. If you'll slice the skirt at a forty-five degree angle to the grain, and hold your knife on a forty-five degree angle as well, you'll find that the fajitas are much more tender! Serve the fajitas with flour tortillas, pico de gallo salsa, guacamole, and cold beer. You'll notice that I didn't say anything about chicken fajitas--that's a contradiction in terms. Recipe By : Chile Pepper Magazine - Sep/Oct 1990 -----
How To make Red's South Texas Fajitas's Videos
FAJITAS: How to Grill TENDER & PERFECT (3 Tips)
Getcha Some WOW! BBQ Seasoning Here:
FAJITAS have been my most requested recipe for years, now here it is. These three tips for perfect, tender and delicious fajitas will help make your cooks a big success. A great marinade, a raging hot fire for hot 'n fast cooking and a good slicing knife techniqe. Check out the video for the full cooking process and more.
My bbq rubs used in this video from American Pitmaster Company.
OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish.
WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
How to Grill SIRLOIN FAJITAS & ARRACHERAS (Hanger Steak & Flap Meat)
Getcha Some WOW! BBQ Seasoning Here:
One of the best all around grill and smoker I ever owned here:
Are SIRLOIN FAJITAS and ARRACHERAS “REAL” FAJITAS? In this video we’re gonna show you how to trim, season and grill up BOTH of these delicious cuts to perfection.
Some say that ONLY the inside and outside skirt steaks are REAL FAJITAS and others say that ANY piece of beef butchered into STRIPS is a FAJITA. These are all fightin’ words and we’re bringing in these two more cuts of beef to the argument.
The fact is that a lot of people consider both of these cuts to be TRUE fajitas because they’re cut into strips, they’re soft and tasty pieces of meat, and they’re served in restaurants, food trucks, taco stands and in backyards across the world as FAJITAS. Plus! Both of these cuts are MORE TENDER than the traditional inside skirt steak fajita. Let’s get into it and fire it up!
How to Grill Fajitas: My BEST Bourbon Marinade Recipe & Tips for a Perfect Cook
Getcha some Straight Bourbon Whiskey from Still Austin Whiskey Company:
Getcha Some APC BBQ Rubs Here:
Join the Pitmaster Class for 25% OFF
Here are four things you need to understand to cook fajitas perfectly: Tenderness, Flavor, the Cooking Process and Slicing. In this video I’ll show you how to cover all these bases and grill them perfectly every single time. Here is a pro-tip for tenderness and flavor – you should use a great marinade to do both. I reccomeny my favorite bourbon infused recipe with Still Austin Whiskey Co. The Musician Straight Bourbon Whiskey. I promise this recipe will blow your mind and have your tastebuds singing WOWWWWW!
Still Austin Whiskey Co. Bourbon Beef Marinade Recipe for Fajitas:
(Pro-tip, start with your liquids first)
– Juice of 1 Lime
– 2 tbsp Worchestire Sauce
– 2 tbsp Soy Sauce
– ¼ c Fresh, crushed pineapple
– ½ c of The Musician, Straight Bourbon Whisky by Still Austin Whiskey Co.
Add your next ingredients – this will let them start blending and dissolving into our base:
– 3 tsp APC WOW!
– 1 tsp red pepper flakes
– 1 dash smoked paprika
– 1 tsp black pepper
The add your:
– ¼ C Diced White Onion
– 2 Garlic Cloves
And lastly…(oil is always last)
½ C of Canola Oil
Makes enough marinade for about 3-4 lbs of fajitas (skirt steak). Let marinade for 3-4 hours in a Tupperware, flipping the meat inside every hour to make sure it is evenly coated and the marinade fully coats and penetrates all the meat for maximum flavor experience.
Red Bone Alley Grillin Marinade Spray Demo: Fajitas
Chicken & Beef for Fajitas - South Texas Style
Bought some premarinated beef and chicken for fajitas,,,,
PARRILLADA TEJANA | How to Grill a Texas Size Carne Asada Feast
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A parrillada is a very popular dish across Latin cuisine. It’s a mixture of grilled meats, served on a huge plate with sides and IT. IS. AMAZING.
Almost every parrillada has at least three beef proteins. Today ours are center cut ribs/finger ribs, cross cut ribs (big tablitas), and fajitas. Chicken and sausage is also a must.
A parrillada basically means a bunch of grilled meats, served on a platon, for you and your family and friends to enjoy. Let’s get fired up, get these meats seasoned and start cooking!