When it comes to Fajitas you have your Beef Folks, your Chicken Folks, and then there are those outlanders that make em with shrimp or even wild game like venison, duck, quail or dove. I like em all!
But THE KING meat for making fajitas is certainly the humble skirt steak. Like may of the cuts we all use this was once considered a "throw away" trim. In the early years during Rio Grande Valley cattle drives the Skirt was given to the Mexican vaqueros (cowboys) for payment. Perhaps that is where it all began...
So lets get started. First the marinades.
Chipotle Beef Marinade
Toss all this stuff into a blender.
- 2 package dried ancho chiles soaked over night in water. (4 OZ Total) remove seeds
- 4 cloves garlic
- 2 teaspoon black pepper
- 1 tablespoon cumin powder
- 2 tablespoons Italian Herb Blend (I use McCormick)
- 1/2 sweet onion
- 3/4 cup vegetable oil
- Then puree until very smooth.
Easy Chicken Fajita Marinade.
- 1/2 Cup Italian dressing.
- 1/2T spoon Cumin
- 1 TB spoon Chili Powder
- 1/2T spoon Onion Powder
- 1/2T ground Pepper.
- 1/2T Red Pepper Flakes (optional)
Marinade 5 hours and fire up the grill!
Rough cut 2 sweet onions a Red and Yellow Bell Pepper. I'll cook these in my handy Dutch on the side burner.
Good traditional beef fajitas are typically well done ( All my other beef I prefer med rare) and have a good char on them I'll start the beef first and then get to the chicken.
The opposite of the beef you do NOT want to cook your chicken until it dries out.
The Onions and Peppers are caramelizing very well in the dutch!
Ready to take this back in the kitchen for some chop chop.
BD's Combo Fajitas with Flour Tortillas, Rice, Beans and Fixings.
Happy cooking friends.
Edited by BDSkelly - 6/1/14 at 2:27pm