Fajita Recipe

[Shaka]

I have to make fajitas for around thirty people on Saturday. I was wondering if any of you out there have a good recipe for both a chicken and steak marinade. Lately most of the fajitas I've eaten have been completely bland in the meat dept. I want mine to be succulent and knock the socks off off my guests.

I've checked out a few things online but I'm curious what the foodies on CUF have to offer.

TIA

[Donuthole]

This will sound like a total cop-out, but go pick up a few Lawry's fajita seasoning packets at the store. Cut up the meat and marinate it for an hour (or marinate the whole pieces overnight and then cut before cooking).

IMO, the secret to great fajita meat is threefold: 1) don't overcrowd the pan, 2) drain as much of the marinade off the meat before cooking, and 3) get the pan smoking hot so it's only a matter of a quick sear on both sides and you're done. If even one of these rules is broken, you end up with semi-braised meat, which is not what you want. You want meat with a good, crispy sear but juicy inside. A cast-iron skillet works the best, IMO, as it can retain and evenly distribute heat as well as anything, and will give you a better sear than a non-stick pan.

[Drunk Tank]

This will sound like a total cop-out, but go pick up a few Lawry's fajita seasoning packets at the store. Cut up the meat and marinate it for an hour (or marinate the whole pieces overnight and then cut before cooking).

IMO, the secret to great fajita meat is threefold: 1) don't overcrowd the pan, 2) drain as much of the marinade off the meat before cooking, and 3) get the pan smoking hot so it's only a matter of a quick sear on both sides and you're done. If even one of these rules is broken, you end up with semi-braised meat, which is not what you want. You want meat with a good, crispy sear but juicy inside. A cast-iron skillet works the best, IMO, as it can retain and evenly distribute heat as well as anything, and will give you a better sear than a non-stick pan.

This is exacty what I do. It is better to do many small batches instead of trying to cook them all at one time. And the Lawry's stuff is pretty good.

[TripletDaddy]

Do you guys fry up the veggies separately? Another mistake some make is to throw it all in together. I find that it works better to cook them separately since veggies and meat are going to require different cook times.

[Donuthole]

Do you guys fry up the veggies separately? Another mistake some make is to throw it all in together. I find that it works better to cook them separately since veggies and meat are going to require different cook times.

Absolutely. Cook the meat first. Remove. Cook the veggies (which also coats them in the brown bits and flavors left by the meat). Then, toss the meat back in with the veggies for a last quick hit of heat (maybe 15-20 seconds, max) and serve.

[Surfah]

Do you guys fry up the veggies separately? Another mistake some make is to throw it all in together. I find that it works better to cook them separately since veggies and meat are going to require different cook times.

Lately when I do fajitas I marinate a flank steak and grill it. I do the veggies separate in a skillet or even a wok. Then I slice the flank steak thin on a bias to serve.

[Shaka]

Thanks guys. I'll experiment with the Lowry's tonight. That will save me a bunch of time.

I have a Camp Chef and a fairly large, perfectly seasoned, sixty year old cast iron grill. It's big enough I can do the meat on one side an the veggies on the other.

Do you guys offer anything else besides peppers, onions, and meat with your fajitas? I was thinking of including black beans and lettuce.

[Shaka]

I'm checking out Lawry's offerings and wondering which of their marinades you guys use. There doesn't seem to be a fajita specific product. There is a specific product in their seasoning line.

[TripletDaddy]

Thanks guys. I'll experiment with the Lowry's tonight. That will save me a bunch of time.

I have a Camp Chef and a fairly large, perfectly seasoned, sixty year old cast iron grill. It's big enough I can do the meat on one side an the veggies on the other.

Do you guys offer anything else besides peppers, onions, and meat with your fajitas? I was thinking of including black beans and lettuce.

Skip the lettuce.

black or pinto is delish.

red rice on the side.

[CJF]

This thread has inspired me. I am going to make this for dinner tonight.

[Tim]

Thanks guys. I'll experiment with the Lowry's tonight. That will save me a bunch of time.

I have a Camp Chef and a fairly large, perfectly seasoned, sixty year old cast iron grill. It's big enough I can do the meat on one side an the veggies on the other.

Do you guys offer anything else besides peppers, onions, and meat with your fajitas? I was thinking of including black beans and lettuce.

If it has lettuce, it's not a fajita.

[Donuthole]

I'm checking out Lawry's offerings and wondering which of their marinades you guys use. There doesn't seem to be a fajita specific product. There is a specific product in their seasoning line.

http://www.walmart.com/ip/Dry-Season...27-Oz/16004702

BTW, don't follow the directions on the packet. Add 2 Tbsp oil (more than the tsp in the directions) and 1/4 cup water per packet and use as a marinade. I've also used the Great Value brand, which is just as good.

http://www.walmart.com/ip/Great-Value-Fajita-Seasoning-1.12-oz/10315882

[CJF]

If it has lettuce, it's not a fajita.

I do like fajita salad. It is tasty.

[Tim]

I do like fajita salad. It is tasty.

That's a fajita salad, though, not "fajitas."

[CJF]

That's a fajita salad, though, not "fajitas."

Thanks for the clarification.