hsmom Posted September 25, 2009 Share Posted September 25, 2009 I find that the packaged ones at the store just don't due taste like it does coming from a good restaurant. Any tried and true recipes out there? Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted September 25, 2009 Share Posted September 25, 2009 I don't really use a recipe but I use: crushed garlic, soy sauce, worcestershire sauce, liquid smoke (this is really key), lime juice, a touch of honey, olive oil, cumin, a little cayenne. if I have some chipotles leftover from some enchiladas I sometimes will chop one or two up really small and add those as well. Quote Link to comment Share on other sites More sharing options...
bamagirl Posted September 25, 2009 Share Posted September 25, 2009 This is our favorite...it's from Martha Stewart and is a little spicy...it's awesome on steak and we use either the homemade or store bought tomatillo salsa with it which is the perfect compliment to it. I do make mine like fajitas with the peppers and onions. http://http://www.marthastewart.com/recipe/chile-rubbed-skirt-steak-tacos Quote Link to comment Share on other sites More sharing options...
sixpence1978 Posted September 25, 2009 Share Posted September 25, 2009 Here's mine... I marinate my chicken or steak for 1-4 hours in the following: 2T oil 2T lemon or lime juice 1.5t seasoned salt 1.5t oregano 1.5t cumin 1t garlic powder .5t chili powder .5t paprika .5t crushed red pepper Then I saute all my peppers and onions in a little oil for a few minutes before I throw the meat and all the marinade in the pan. Quote Link to comment Share on other sites More sharing options...
shalom22 Posted September 25, 2009 Share Posted September 25, 2009 Ok Texas Ladies, I want to know how come this young lady is needing help with her fajitas 3 hours ago and not one Texan has chimed in with a recipe?:D I just got a great cookbook that has the fajita recipe for Ninfa's. Now for y'all not familiar with Mama Ninfa, she opened a small restaurant in a Houston eastside Barrio back in 1973. She had some of the best texmex around. Sadly, I don't think there are any of her restaurants open anymore. But here is how Mama Ninfa made Fajitas: 2 skirt steaks, 1 to 1/2 pounds each Marinade: 1 large orange 2 lemons 1/4 cup pineapple juice 1/4 cup white wine 1/4 cup soy sauce 1/4 cup water 3 dried chiles de Arbol 1 T coarse black pepper 1 garlic clove minced For the marinade, grate 1 T of peel from the orange and 2 t peel from the lemons. Squeeze the orange and get approximately 1/4 cup juice, and squeeze both lemons to get a simular amount of juice. Put the citrus zest and fresh squeezed juice into a small bowl. Add the pineapple juice, wine, soy sauce and garlic, stirring to combine the ingredients. Pour the marinade over the skirt steaks. Let the meat marinade for atleast one hour but not longer than 2 hours. Drain the skirt steaks. Cook them about 3 inches above the coals or 4 inches below the broiler flame for about 5 to 6 minutes on each side, or until they are done to your taste. Remove the meat from the heat and let it sit for 5 to 10 minutes. Slice the meat across the grain and diagonally into finger-length strips. Serve with flour tortillas, Pico de Gallo, guacamole and grilled peppers and onions. And whatever else you like. This recipe is in the cookbook: Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison. Quote Link to comment Share on other sites More sharing options...
unsinkable Posted September 25, 2009 Share Posted September 25, 2009 I just use equal parts lime juice & olive oil, the add minced garlic, salt & pepper. I count on the salsa & taco sauce that we use as toppings to add other flavors. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted September 25, 2009 Share Posted September 25, 2009 I don't really use a recipe but I use: crushed garlic, soy sauce, worcestershire sauce, liquid smoke (this is really key), lime juice, a touch of honey, olive oil, cumin, a little cayenne. if I have some chipotles leftover from some enchiladas I sometimes will chop one or two up really small and add those as well. I'd eat at your house :D Bill Quote Link to comment Share on other sites More sharing options...
hsmom Posted September 26, 2009 Author Share Posted September 26, 2009 I don't really use a recipe but I use: crushed garlic, soy sauce, worcestershire sauce, liquid smoke (this is really key), lime juice, a touch of honey, olive oil, cumin, a little cayenne. if I have some chipotles leftover from some enchiladas I sometimes will chop one or two up really small and add those as well. Oh, I tried this. Well I added some lemon and some chili powder. It turned out awesome. Thank you so much! Quote Link to comment Share on other sites More sharing options...
hsmom Posted September 26, 2009 Author Share Posted September 26, 2009 Ok Texas Ladies, I want to know how come this young lady is needing help with her fajitas 3 hours ago and not one Texan has chimed in with a recipe?:D I just got a great cookbook that has the fajita recipe for Ninfa's. Now for y'all not familiar with Mama Ninfa, she opened a small restaurant in a Houston eastside Barrio back in 1973. She had some of the best texmex around. Sadly, I don't think there are any of her restaurants open anymore. But here is how Mama Ninfa made Fajitas: 2 skirt steaks, 1 to 1/2 pounds each Marinade: 1 large orange 2 lemons 1/4 cup pineapple juice 1/4 cup white wine 1/4 cup soy sauce 1/4 cup water 3 dried chiles de Arbol 1 T coarse black pepper 1 garlic clove minced For the marinade, grate 1 T of peel from the orange and 2 t peel from the lemons. Squeeze the orange and get approximately 1/4 cup juice, and squeeze both lemons to get a simular amount of juice. Put the citrus zest and fresh squeezed juice into a small bowl. Add the pineapple juice, wine, soy sauce and garlic, stirring to combine the ingredients. Pour the marinade over the skirt steaks. Let the meat marinade for atleast one hour but not longer than 2 hours. Drain the skirt steaks. Cook them about 3 inches above the coals or 4 inches below the broiler flame for about 5 to 6 minutes on each side, or until they are done to your taste. Remove the meat from the heat and let it sit for 5 to 10 minutes. Slice the meat across the grain and diagonally into finger-length strips. Serve with flour tortillas, Pico de Gallo, guacamole and grilled peppers and onions. And whatever else you like. This recipe is in the cookbook: Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison. I just copy and pasted this. I will have to try it next time. Thank you Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted September 26, 2009 Share Posted September 26, 2009 I'd eat at your house :D Bill Anytime, my friend! :) Oh, I tried this. Well I added some lemon and some chili powder. It turned out awesome. Thank you so much! I'm glad it turned out well!! shalom-Hey, I'm from Oklahoma, I can cook fajitas! :lol: Quote Link to comment Share on other sites More sharing options...
shalom22 Posted September 26, 2009 Share Posted September 26, 2009 Anytime, my friend! :) I'm glad it turned out well!! shalom-Hey, I'm from Oklahoma, I can cook fajitas! :lol: Ok, confession time, I too am an Okie;)....but I have lived in Texas longer than I lived in Oklahoma. I married into the state. And I have had a lot of practice cooking Tex-Mex.:D Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted September 26, 2009 Share Posted September 26, 2009 Ok, confession time, I too am an Okie;)....but I have lived in Texas longer than I lived in Oklahoma. I married into the state. And I have had a lot of practice cooking Tex-Mex.:D See I left the area soon after our marriage. I've had a lot of practice because I had to learn to cook it! California-Mex, Germany-Mex, east coast-Mex, Hawaii-Mex, they are not the same as Tex Mex.:lol: Quote Link to comment Share on other sites More sharing options...
ladydusk Posted September 26, 2009 Share Posted September 26, 2009 Another marinade ... Tequila Lime, Oh, yum. Quote Link to comment Share on other sites More sharing options...
elise1mds Posted September 26, 2009 Share Posted September 26, 2009 My recipe includes a guilt factor. I marinade the meat in a mix of olive oil, Worcestershire, garlic, salt, pepper, and ... tequila. Not a lot, I promise, just enough. Then when I cook the meat, I throw in the lime juice. ;) Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted September 26, 2009 Share Posted September 26, 2009 My recipe includes a guilt factor. I marinade the meat in a mix of olive oil, Worcestershire, garlic, salt, pepper, and ... tequila. Not a lot, I promise, just enough. Then when I cook the meat, I throw in the lime juice. ;) Hm, I don't use tequila in my fajitas but I do in my black beans, YUM! Quote Link to comment Share on other sites More sharing options...
LibraryLover Posted September 26, 2009 Share Posted September 26, 2009 Ime, it's all about the cumin. Then the lime, then the fresh cilantro. But I see it's been hashed out already. :D Go team cumin! But go more team Tequila! Quote Link to comment Share on other sites More sharing options...
Country Girl Posted September 26, 2009 Share Posted September 26, 2009 :drool5: You are all making me soooo hungry! I'm going to have to try some of these to change up our fajitas. Quote Link to comment Share on other sites More sharing options...
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