Fajita

i cheat and use a pre-made pkg but here is one i found but not tested...seems to be the right spices...generally the spices are added to the meat and the veggies..i spray my veggies with a little bit of cooking spray or put some EVOO on them so they dont stick and so the spices stick to the veggies better

there is no sauce to speak of... i actually grill my flank steak and veggies then roll in tortillas...add pico de gallo etc etc

1 tablespoon chili powder
1 1/2 teaspoons cumin (I prefer more ...)
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (or pinch of cayenne, to taste)

http://www.recipezaar.com/81428

 

it looks like a rub because it is basically..lol

you can marinate the meat if you choose and get flavors imparted into the meat..

here's the website when i want to have mexican food... everything i have tried on here tastes just like when i go to a cantina..

http://www.mexgrocer.com/mexican-recipes.html

 

Here is a recipe from Alton Brown of the show Good Eats on our Food TV Network. I don't think I would cook the meat on the coals as he suggests, but it will give you another idea on the marinade. I would also marinate the peppers and onions and grill them. Wrap sliced meat with some peppers and onions in a flour tortilla to make the fajita.

Hope this helps.

http://www.foodnetwork.com/food/reci..._24088,00.html

Take care, have fun, and do good!

Regards,

Meowey

 

when you use skirt steak for fajita's you really dont need to marinate them because they should be thin and cooked fast... a simple coating of spices, olive oil , soy sauce would do just fine..but marinating wont hurt at all

 

If you can get skirt steak that has been tenderized, that is what I would use. I would also marinate it in lime juice or Dr. Pepper for a while to further tenderize it. Slicing is the key. Be sure to slice across the grain, slice thin, and on a diagonal.

 

yup in the bias