Little off topic here, but I needed some suggestions....what cut of meat do
you use to make fajitas? Is it skirt steak? For some reason, that's what
I'm remembering. If not, what else could be used. Also, I'm looking for
any good suggestions for seasoning, etc. I'm getting a hankering to try
some myself and see how they turn out.

Thanks for the help,

B-Worthey

"B-Worthey" > wrote in message
news :: Little off topic here, but I needed some suggestions....what cut of
meat do
:: you use to make fajitas? Is it skirt steak? For some reason,
that's what
:: I'm remembering. If not, what else could be used. Also, I'm
looking for
:: any good suggestions for seasoning, etc. I'm getting a hankering
to try
:: some myself and see how they turn out.
::
:: Thanks for the help,
::
:: B-Worthey

www.google.com

" BOB" > wrote in message
. ..

> www.google.com

Yes, yes, google is my friend. Thanks a lot.

B-Worthey

>
>

"B-Worthey" > wrote in message

:: " BOB" > wrote in message
:: . ..
::
::: www.google.com
::
:: Yes, yes, google is my friend. Thanks a lot.
::
:: B-Worthey

Well, I meant to post the link to google groups alt.food.barbecue but
I messed it up.

Here is the link to that, with "fajitas" in the search window. I
ain't postin' the "shorter link" thingie so get the whole thing. ;-)

http://groups.google.com/groups?as_q...=2006&safe=off

BOB

"B-Worthey" > wrote in message
news
> Little off topic here, but I needed some suggestions....what cut of meat
do
> you use to make fajitas? Is it skirt steak? For some reason, that's what
> I'm remembering. If not, what else could be used. Also, I'm looking for
> any good suggestions for seasoning, etc. I'm getting a hankering to try
> some myself and see how they turn out.
>
> Thanks for the help,
>
> B-Worthey
>
>

I've used both skirt & flank steak, as well as chicken, shrimp & portabella
mushrooms all with good success.

I experiment a lot with the marinade but here is one of my favorite homemade
concoctions (Might be considered spicy by some)

KW's Cactus Juice


2 oz Pineapple Juice
2 tbsp Lemon Juice
3 oz Lime Juice
1 oz Triple Sec
1 oz Tequila
1 tbsp Tony Chachere's Creole Seasoning
1/2 tsp Jalapeno Salt
1 tbsp Garlic Salt*
1/2 tsp Cumin*
1/2 tsp Black Pepper*
1/2 tsp Onion Powder*

* There are many commercial dry fajita seasoning blends that can be used in
place of the items labeled with a *

Mix all ingredients together and marinate the meat between 1 - 2 hours
before cooking. While your waiting, it is always a good idea to take equal
portions of the Lime Juice, Triple Sec and Tequila, combine it with a little
frozen water in the blender and pour it all up in a chilled glass with a
salted rim, in an effort to keep the cook from becoming dehydrated!

KW

"KW" <keith_warrennospamatallteldotnet> wrote in message
...
>
> "B-Worthey" > wrote in message
> news
>> Little off topic here, but I needed some suggestions....what cut of meat
> do
>> you use to make fajitas? Is it skirt steak? For some reason, that's
>> what
>> I'm remembering. If not, what else could be used. Also, I'm looking for
>> any good suggestions for seasoning, etc. I'm getting a hankering to try
>> some myself and see how they turn out.
>>
>> Thanks for the help,
>>
>> B-Worthey
>>
>>
>
> I've used both skirt & flank steak, as well as chicken, shrimp &
> portabella
> mushrooms all with good success.
>
> I experiment a lot with the marinade but here is one of my favorite
> homemade
> concoctions (Might be considered spicy by some)
>
> KW's Cactus Juice
>
>
> 2 oz Pineapple Juice
> 2 tbsp Lemon Juice
> 3 oz Lime Juice
> 1 oz Triple Sec
> 1 oz Tequila
> 1 tbsp Tony Chachere's Creole Seasoning
> 1/2 tsp Jalapeno Salt
> 1 tbsp Garlic Salt*
> 1/2 tsp Cumin*
> 1/2 tsp Black Pepper*
> 1/2 tsp Onion Powder*
>
> * There are many commercial dry fajita seasoning blends that can be used
> in
> place of the items labeled with a *
>
> Mix all ingredients together and marinate the meat between 1 - 2 hours
> before cooking. While your waiting, it is always a good idea to take equal
> portions of the Lime Juice, Triple Sec and Tequila, combine it with a
> little
> frozen water in the blender and pour it all up in a chilled glass with a
> salted rim, in an effort to keep the cook from becoming dehydrated!
>
> KW
>
I think Tony Chachere's seasoning is a good idea, particularly if you zip it
up a bit. Another spice mixture to try with a "zip up" is Pappy's,
http://www.pappyschoice.com/ which is good but not quite zippy enough.
>

"B-Worthey" > wrote in message
news
> Little off topic here, but I needed some suggestions....what cut of meat
> do you use to make fajitas? Is it skirt steak? For some reason, that's
> what I'm remembering. If not, what else could be used. Also, I'm looking
> for any good suggestions for seasoning, etc. I'm getting a hankering to
> try some myself and see how they turn out.
>
> Thanks for the help,
>
> B-Worthey
Fajitas is the Texas version of grilled skirt steak, or Arrachera al Carbon
south of the border. According to Rick Bayless, the new dean of Mexican
cooking in his book "Authentic Mexican Regional Cooking..." it is simply
seasoned with salt and black pepper and grilled. You take Skirt steak, and
cut into thin 3 inch strips, and grill them over Mexican lump. The problem
is keeping the strips from falling through the grate. The seasoning comes
from what you put on it after. Tomatillo sauce sounds great to me. Make sure
you use flour tortillas, as for burritos. Trader Joe's has them if you don't
have a nearby Mexican market. I haven't done this for awhile. I'm going to
do it myself. The trick I is getting a good, lean skirt steak, and cooking
it rare on a hot fire, so it keeps its beef taste. The favor of skirt, is
what makes the dish.
Kent

"B-Worthey" > wrote in message
news
> Little off topic here, but I needed some suggestions....what cut of meat
> do you use to make fajitas? Is it skirt steak? For some reason, that's
> what I'm remembering. If not, what else could be used. Also, I'm looking
> for any good suggestions for seasoning, etc. I'm getting a hankering to
> try some myself and see how they turn out.
>
> Thanks for the help,
>
> B-Worthey
This recipe from Gourmet magazine sounds interesting to me, a bit different
than Rick Bayless' dish.
http://www.epicurious.com/recipes/re...ws/views/13589

B-Worthey wrote:
> Little off topic here, but I needed some suggestions....what cut of
> meat do you use to make fajitas? Is it skirt steak? For some
> reason, that's what I'm remembering. If not, what else could be
> used. Also, I'm looking for any good suggestions for seasoning, etc.
> I'm getting a hankering to try some myself and see how they turn out.

Flank or skirt both work well. Make sure it's thin (1/4" is just right).
For extra tenderness, ask your meat dept folks to run it thru the tendrizer
a couple times for ya.

I use this recipe:
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cubes
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

Hold off cuttin the steak into strips until after it's cooked. I like to
"dose" the meat the night before and put in plastic wrap to give the spices
a chance to work into the meat before cookin.

--
-frohe
Life is too short to be in a hurry

"B-Worthey" > wrote:
> Little off topic here, but I needed some suggestions....what cut of meat
> do you use to make fajitas? Is it skirt steak? For some reason, that's
> what I'm remembering. If not, what else could be used. Also, I'm
> looking for any good suggestions for seasoning, etc. I'm getting a
> hankering to try some myself and see how they turn out.

Skirt steak it is! Marinate it overnight. (MARINADES:

1.

1/2 c. olive oil
1/4 c. vegetable oil
1/2 c. soy sauce
1/2 c. minced onion
2 tsp. dry mustard
1 tsp. pepper
1/4 c. vinegar
1/4 c. lemon juice
3 cloves mashed garlic
2 tbsp. Worcestershire sauce
1 tsp. salt

2,

1 12 ounce beer
1/2 cup canola oil
1 small onion finely chopped
1/4 cup lime juice
5 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon hot pepper sauce
1 teaspoon ground cumin

*********************************************

Don't forget some onion, garlic and Bell to Serrano peppers. A little Pico
de Gallo and some guacamole all on/in a flour tortilla and yer set ta go.

Some shredded Jack wouldn't hurt none either, and cilantro. Sour cream for
Jack Sloan. I'll take mine on the side! ;-D

TFM® is the fajitas maestro.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

On 1-Jul-2006, wrote:

> "B-Worthey" > wrote:
> > Little off topic here, but I needed some suggestions....what cut of meat
> > do you use to make fajitas? Is it skirt steak? For some reason, that's
> > what I'm remembering. If not, what else could be used. Also, I'm
> > looking for any good suggestions for seasoning, etc. I'm getting a
> > hankering to try some myself and see how they turn out.
>
> Skirt steak it is! Marinate it overnight. (MARINADES:
>
> 1.
>
> 1/2 c. olive oil
> 1/4 c. vegetable oil
> 1/2 c. soy sauce
> 1/2 c. minced onion
> 2 tsp. dry mustard
> 1 tsp. pepper
> 1/4 c. vinegar
> 1/4 c. lemon juice
> 3 cloves mashed garlic
> 2 tbsp. Worcestershire sauce
> 1 tsp. salt
>
> 2,
>
> 1 12 ounce beer
> 1/2 cup canola oil
> 1 small onion finely chopped
> 1/4 cup lime juice
> 5 cloves garlic, minced
> 2 tablespoons Worcestershire sauce
> 1 tablespoon chili powder
> 1 teaspoon black pepper
> 1 teaspoon hot pepper sauce
> 1 teaspoon ground cumin
>
> *********************************************
>
> Don't forget some onion, garlic and Bell to Serrano peppers. A little Pico
> de Gallo and some guacamole all on/in a flour tortilla and yer set ta go.
>
> Some shredded Jack wouldn't hurt none either, and cilantro. Sour cream for
> Jack Sloan. I'll take mine on the side! ;-D
>
> TFM® is the fajitas maestro.
>
> --
> Nick.

You have my mouth watering Nick. I have some whole wheat tortillos here
that taste really good. And, I think I have a little pack of skirt steak
back.
But, I have so much stuff on my Musgovian shelf, that I'm going to have
to take potluck tomorrow. Mediocre Atlantic Salmon with grilled eggplant
is on the menu for tomorrow.

--
Brick(Found a motor..Trying to get it started.)

wrote:
> On 1-Jul-2006, wrote:
>[ . . . ]
> You have my mouth watering Nick. I have some whole wheat tortillos here
> that taste really good. And, I think I have a little pack of skirt steak
> back.
> But, I have so much stuff on my Musgovian shelf, that I'm going to have
> to take potluck tomorrow. Mediocre Atlantic Salmon with grilled eggplant
> is on the menu for tomorrow.

Ain't nothin' wrong with eggplant, no matter how ya mess it up! ;-D

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Faja is Spanish for skirt. It used to mean grilled, marinated skirt
steak, period (usually served in the Lower Rio Grande Valley with
grilled veggies and a flour tortilla)

Then it became popular and restaurants started serving chicken fajitas,
etc.

So the real thing is skirt steak but any cut that takes to marinating
and grill will work.

B-Worthey wrote:
> Little off topic here, but I needed some suggestions....what cut of meat do
> you use to make fajitas? Is it skirt steak? For some reason, that's what
> I'm remembering. If not, what else could be used. Also, I'm looking for
> any good suggestions for seasoning, etc. I'm getting a hankering to try
> some myself and see how they turn out.
>
> Thanks for the help,
>
> B-Worthey

B-Worthey wrote:
> Little off topic here, but I needed some suggestions....what cut of meat do
> you use to make fajitas? Is it skirt steak? For some reason, that's what
> I'm remembering. If not, what else could be used. Also, I'm looking for
> any good suggestions for seasoning, etc. I'm getting a hankering to try
> some myself and see how they turn out.
>
> Thanks for the help,
>
> B-Worthey
>
>


IMHO... I would avoid using oil if grilling skirts over very hot coals.
Oil may be tasty on the leaner flank steak since it is thicker you may
cook it a little lower and slower. A skirt in these parts are marinated
in a combination of fruit juices, cilantro, onions, cut hot fresh
peppers and citrus slices without salt. You want the grill as hot as the
metal will allow and using very long tongs you grill on each side whole
not in strips until the edges are starting to curl. Dash good sea salt
or kosher over the tops of them when they hit the grill.

No need to machine tenderize the steaks if they have fully rested to
room temperature before grilling and marinated without salt. Cook very
hot and fast, maybe 3 to 6 minutes total depending on the thickness.
Then wrap them in foil to rest for about 15 minutes and chop each steak
as needed. Cooking hot and fast like this keeps the meat medium to rare
and very tender. My girlfriend put oil on them one time without my
knowledge and the flare up could have alerted fire towers 50 miles away.
Plus the oil gets black and ugly and adds a bitter taste if cooking over
high heat from the flare ups.

We serve our steak with hot steaming corn tortillas not flower.
Condiments include pico de gallo, fresh cut limes or lemons for
squeezing, fresh fire roasted jalapenos or NM hot green chili from the
grill, fresh cut green onions, radishes, marinated onions, chopped
lettuce,cilantro and mustard green mixed together with a tart vinegar
and oil dressing and a dash of seasoning. Sour cream, mexican mayonaise
con limon, self served fresh crushed chilitepin and some homemade and
canned hot sauces. Fresh diced kiwifruit and mangos are great on fish
and chicken asado.

"Sonoran Dude" > wrote in message
...
> B-Worthey wrote:
>> Little off topic here, but I needed some suggestions....what cut of meat
>> do you use to make fajitas? Is it skirt steak? For some reason, that's
>> what I'm remembering. If not, what else could be used. Also, I'm
>> looking for any good suggestions for seasoning, etc. I'm getting a
>> hankering to try some myself and see how they turn out.
>>
>> Thanks for the help,
>>
>> B-Worthey
>
>
> IMHO... I would avoid using oil if grilling skirts over very hot coals.
> Oil may be tasty on the leaner flank steak since it is thicker you may
> cook it a little lower and slower. A skirt in these parts are marinated in
> a combination of fruit juices, cilantro, onions, cut hot fresh peppers and
> citrus slices without salt. You want the grill as hot as the metal will
> allow and using very long tongs you grill on each side whole not in strips
> until the edges are starting to curl. Dash good sea salt or kosher over
> the tops of them when they hit the grill.
>
> No need to machine tenderize the steaks if they have fully rested to room
> temperature before grilling and marinated without salt. Cook very hot and
> fast, maybe 3 to 6 minutes total depending on the thickness. Then wrap
> them in foil to rest for about 15 minutes and chop each steak as needed.
> Cooking hot and fast like this keeps the meat medium to rare and very
> tender. My girlfriend put oil on them one time without my knowledge and
> the flare up could have alerted fire towers 50 miles away. Plus the oil
> gets black and ugly and adds a bitter taste if cooking over high heat from
> the flare ups.
>
> We serve our steak with hot steaming corn tortillas not flower. Condiments
> include pico de gallo, fresh cut limes or lemons for squeezing, fresh fire
> roasted jalapenos or NM hot green chili from the grill, fresh cut green
> onions, radishes, marinated onions, chopped lettuce,cilantro and mustard
> green mixed together with a tart vinegar and oil dressing and a dash of
> seasoning. Sour cream, mexican mayonaise con limon, self served fresh
> crushed chilitepin and some homemade and canned hot sauces. Fresh diced
> kiwifruit and mangos are great on fish and chicken asado.

For 'authentic' Alton Brown recommends cooking directly on the coals. Start
with a freshly clean BBQ and when the coals are ready use a hair drier to
blow all the ash away. Put the meat right on the coals till one side is done
and flip over. I have not done this but I'm dyin' to try.

Michael Boyd wrote:
> "Sonoran Dude" > wrote in message
> ...
>> B-Worthey wrote:
>
> For 'authentic' Alton Brown recommends cooking directly on the coals. Start
> with a freshly clean BBQ and when the coals are ready use a hair drier to
> blow all the ash away. Put the meat right on the coals till one side is done
> and flip over. I have not done this but I'm dyin' to try.
>
>

And what country is this bloke from? Most of the taco stands in Mexico
all use grills, very close to the coals but grills just the same... hair
dryer? I just towel dry.

Actually I have cooked steak on coals when backpacking but just fan the
ash away with a dinner plate to blow the very light ashes away. they
come out very good but I usually use thawed Rib Eyes or NY Strips. Next
time I will freeze up some skirts and build a bigger fire! Thanks,