The Many Faces of Fajita

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Permalink Reply by Flicka on January 28, 2008 at 2:08pm

Not sure if you want ideas on seasoning the meat for fajitas or if you wanted ideas on whta type of beef to use to make beef fajitas...or both questions.

I use cumin, chili powder, cayenne, salt, pepper, oregano, and lime juice to season my fajitas.

As for meat for beef fajitas - I have used flank steak, skirt steak, and top sirloin. I allow it to marinate or sit with a rub on it for a couple of hours before I cook it (which I do by pan frying or grilling on a flat top.

Hope that helps.

Permalink Reply by Restaurant Guru on January 30, 2008 at 5:23am

Ok, well, I actually took the time to read the label on the meat and it said "Arranchera," not "a la ranchera," as I (and my Mexican boyfriend) had misheard from the butcher. And the butcher had sliced it very thinly and tenderized it before handing it to us. Though not what we wanted, we decided to try it that way; it wasn't as good as I'd hoped. We're going to try it again soon and see if we can let it marinate before cooking. (In TX, we usually bought a marinated "tumbled" fajita, so we're going for that.) Thanks for the ideas for seasoning.

I guess my question was both for the meat and the seasoning... Around here, anything called "fajita" makes me suspicious and it's usually a letdown. Sad, because so many people get the impression that fajita is just so-so chopped meat mixed with onions and peppers. It's been very hard to find what I know as great fajita--at least now I have the vocabulary for it!