hotel3alpha
Command Sergeant Major
- Joined
- May 24, 2013
- Messages
- 2,055
Gents,
Lets lighten up the threads a bit. Got a request from Col. Mike "Mamacita" Miller (i.e. he is never with out one on his arm) down in Galveston asking for the John from Texas familial Fajita marinade of "ALL TIME" (think Muhammed Ali). So, after some long thought and opening the family safe here you go:
Take 1 rack of beef skirts and strip some of the fat off but not all of it. Open a large zip lock bag and dump in some soy sauce, water and pineapple juice, crushed garlic, salt and pepper. Then throw the skirt in there and refrigerate overnight. Your half way home.
Get your self some guac, salsa and any other fixin's deemed necessary for the "midnight fajitas" Find some fresh tortillas or have "ma" make them... then...
Either cook them on a cast iron grill on medium high heat or the BBQ grill on medium high heat...in other words you want to hear them sizzle. Cook them until they are pink in the center. You can pull them off and cut them to see to check the center. HUGE pointer here though. CUT against the grain, not with the grain. You should see little square on the sides of you fajitas or you will have jerky fajitas.
OR
You go to HEB (local grocery chain) and get the "HEB marinaded skirt steak", not be mistaken with "fajitas" which is tough meat. Fajitas are meant to be lean and juicy...real juicy.
Enjoy fellas.
John from Texas
PS: Mike, I could give the shrimp brochette recipe next.
Lets lighten up the threads a bit. Got a request from Col. Mike "Mamacita" Miller (i.e. he is never with out one on his arm) down in Galveston asking for the John from Texas familial Fajita marinade of "ALL TIME" (think Muhammed Ali). So, after some long thought and opening the family safe here you go:
Take 1 rack of beef skirts and strip some of the fat off but not all of it. Open a large zip lock bag and dump in some soy sauce, water and pineapple juice, crushed garlic, salt and pepper. Then throw the skirt in there and refrigerate overnight. Your half way home.
Get your self some guac, salsa and any other fixin's deemed necessary for the "midnight fajitas" Find some fresh tortillas or have "ma" make them... then...
Either cook them on a cast iron grill on medium high heat or the BBQ grill on medium high heat...in other words you want to hear them sizzle. Cook them until they are pink in the center. You can pull them off and cut them to see to check the center. HUGE pointer here though. CUT against the grain, not with the grain. You should see little square on the sides of you fajitas or you will have jerky fajitas.
OR
You go to HEB (local grocery chain) and get the "HEB marinaded skirt steak", not be mistaken with "fajitas" which is tough meat. Fajitas are meant to be lean and juicy...real juicy.
Enjoy fellas.
John from Texas
PS: Mike, I could give the shrimp brochette recipe next.
