Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Food and Beverage > Cooking & Pairing > Fajitas

Reply
 
LinkBack Thread Tools
Old 04-03-2008, 07:43 PM   #1
PurdyGood
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Posts: 97
Liked 2 Times on 2 Posts

Default Fajitas

Cooking fajitas tonight, and i'm sick of the same old tired store-bought seasoning. I have a charcoal grill, some skirt steak, and some boneless skinless chicken thighs and breasts. And of course, onions and bell peppers. Any marinade/seasoning suggestions? I've already got some kick-A$$ home-made salsa... Just want to kick the meat up a notch. Thanks in advance!

__________________
PurdyGood is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2008, 07:49 PM   #2
Beerthoven
Feedback Score: 0 reviews
 
Beerthoven's Avatar
Recipes 
 
Join Date: May 2007
Location: Cary, NC
Posts: 2,175
Liked 11 Times on 10 Posts
Likes Given: 2

Default

2 cups soy, 1/2 to 1 cup Tequila, 1/8 cup fresh lime juice, fresh onion, and fresh garlic.

__________________

Primary/Secondary: #109 Rye, #110 APA

Kegged: #106 American Wheat, #107 IPA, #108 Nut Brown

Planned: Red IPA, American Brown

Beerthoven is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2008, 08:03 PM   #3
niquejim
Burrowing Owl Brewery
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
niquejim's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Cape Coral Florida
Posts: 2,390
Liked 43 Times on 33 Posts
Likes Given: 87

Default

Fajitas

Rub:

1/4 cup paprika
2 tbls coarse salt
2 tbls pure chili powder (not blend)
2 tbls cracked black pepper
2 tbls garlic powder
1 ½ tlbs sugar
1 tbls onion powder
1 tbls dried cilantro
1 ½ tps cumin
½ ground allspice

Mix and store in sealed container.

The Fajitas

2 lbs skirt steak
2 tbls olive oil
2 to 3 tbls rub
½ cup fresh lime juice
1 bunch scallion
1 large onion, ½ inch slices
1 poblano pepper or green bell pepper
1 red bell pepper
1 yellow bell pepper
18 small flour tortillas

Fixins

Salsa of your choice
1 large ripe tomato, seeded and finely diced
1 large red onion finely diced
1 ½ cups coarsely chopped cilantro
1 1/3 cups sour cream

1. Arrange skirt steak in a glass baking dish and brush with the oil. Sprinkle the rub on both sides and pat in with your fingers. Cover and marinate meat in the refridgerator for 1 to 2 hours. Add the lime juice and let marinate for an additional 30 minutes more.

2. Preheat grill to high.

3. Place the vegetables on the grate and grill until nicely charred, 2 to 4 minutes per side for the scallion; 4 to 6 minutes per side for the onion slices; 3 to 4 minutes per side for the peppers. Stem and seed the peppers, slice into strips. Either put on platter or put in oiled cast iron frying pan and put on grill away from direct heat to keep warm.

4. Place the skirt steak on the grate and grill to taste, 4 to 6 minutes per side for medium. Thinly slice the steak across the grain on the diagonal and place on platter or warmed cast iron pan.

5. Warm the tortillas on the grill until soft and pliable, 10 to 20 seconds per side. Place in cloth lined basket and cover to keep warm.

6. Set out bowls of fixins.


The rub stays good for several months in a sealed jar

__________________
niquejim is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fajitas texmedic49 Cooking & Pairing 0 06-23-2009 12:39 PM
Fajitas pairing Loweface Cooking & Pairing 8 06-05-2008 08:49 PM



Newest Threads