In article > ,
Dog3 <dognospam@adjfkdla;not> wrote:

> "Bob Myers" > tap, tap, tapped out in
> :
>
> >
> > "Dog3" <dognospam@adjfkdla;not> wrote in message
> > 4...
> >> I have a hard time accepting it because it is misleading. According to
> >> your logic pot roast, fajitas etc. are a specific cut of meat.
> >
> > Well, actually..."fajita", at least, IS a specific cut of meat,
> > in its original usage (as the etymology of the word itself
> > makes clear). See:
> >
> > http://www.houstonpress.com/issues/2000-09-28/cafe.html
> >
> > Admittedly, in its current American usage, "fajitas" has come
> > to mean a specific dish, regardless of the meat it's prepared
> > with. But it IS also, or at least was, a specific cut - which is
> > all Steve was claiming for "London broil" as well. I have
> > no idea why some people feel that they simply MUST object
> > to this.
> >
> > Bob M.
>
> Thanks for the link but the article states the fajita meat "refers" to the
> diaphram of the steer. Fajita is still a dish and prep method IMO. I
> don't object to Steve's usage of london broil but I assure you, many
> different cuts of meat can, and are, used for london broil. Now, on to pot
> roast...

For Fajita's I generally use Brisket, shoulder or round, sometime
sirloin if it is on sale. ;-)

Well trimmed, tenderized with the jaccard and marinated prior to cutting
into strips and slow roasting. Spice gently with lemon pepper, garlic
and onion poweder, just a touch of Cumin and maybe some thyme and a dash
of chili powder.

Serve on hot corn and/or flour tortillas, or even pita bread with sides
of salsa/picante sauce, pico de gallo, guacamole, sour cream, grated
cheddar/jack cheese, chopped tomatoes, shredded lettuce and minced
chives. Maybe some sliced black olives if you are brave. ;-)

Fajita ain't no cut of meat! Never has been...

Chicken and turkey breast, as well as emu, ostrich, venison, pork
shoulder and bison also make good fajitas. Ground, they make good tacos
too using the same above recipe but grinding the meat instead and adding
more chili powder.

K.

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