The Fajita Secrets Used in Mexican Restaurants (an Easy Sizzling Fajitas Recipe at Home!)
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- เผยแพร่เมื่อ 13 พ.ย. 2023
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This is the first video I've seen of yours, Arnie. I am in no way Hispanic or Latino in any way...I am whiter than rice. But I legit just felt like I was watching a family member cook something awesome! Your style, smile, and presentation absolutely rocks. Subscribed!
Thank you
I agree!! I just made mention of his character.. Wholesome, n very steady..😊
Well said!!!! ❣👏👏👏👏👏
Exactly.... He just grabs your attention for the entire video... I agree with everything you said!!
What kind of griddle is that your using?
Thank God for your videos. Dealing with cancer and chemo right now, and these videos actually give me an appetite, even if I can't currently enjoy tacos or salsa. I will again, though!! 💪🏻🔥🔥🔥
Sorry you're going through that. Here's to a speedy recovery!
🙏
🙏
Get well soon fellow watcher.
Reading this 4 months later. I pray that God has healed you and brought you through the cancer. I know from family experience what you are going through.
I was a chef years ago. Let me tell you that trick. We would put the metal steak plate in the steak broiler, beside the steak. You cook the steak one level below the desired doneness. It was plated, and as the waiter's went out the kitchen door, we put a small ice cube on the metal plate. Wala, steam and sizzle.
Thats a good trick, we would just drizzle a little water in between the fajitas, but I like the ice trick, makes the sizzle last longer haha.
tnx
Happy food dance ! I love it and do it myself.
Done puedi conseguir el sarten ese
@@artes7998 madeincookware.com/
Voilà.
My daddy died when I was 17. He had a super fun spirit like Arnie. I just loved watching you cook and had to subscribe! Thank you for such a fun video. And the food looks awesome!
Yes! Soy sauce is a key ingredient. Outside skirt steak or flap meat which is the cap of a prime rib / rib eye are the only cuts to use. Tender and very flavourful…
OMG. OMG.
I love to cook, and I am even told that I am an outstanding cook, but I’m thinking that this might’ve been the best thing I have ever made in my life!
I wrote down the recipe about six months ago, and never had a chance to make it until this evening. I used flank steak that had been pounded within an inch of its life, so after the marinating (9 hours), it was incredibly tender.
As I always do, I followed the recipe 100% the first time, except for a minor timing change. I put the tomatoes, Morita peppers, and some onions on the grill before I cooked the steaks. That way I could purée the salsa while the meat was cooking.
I used an electric griddle which only went up to 400°, so I didn’t think I would get a good char on the beef. After draining the marinade, I grabbed the beef batches with a paper towel - so It seared up beautifully.
But the FLAVOR!!
I credit the WOW! Seasoning, and believe it is a MUST for this recipe. It adds a depth of flavor that would be totally missing without it. And I did sprinkle chopped cilantro on top, and cut up a lime, because I always do that with Mexican food.
I would’ve eaten six of these if I wasn’t watching my weight. I’m going to try some more of your recipes!. This was beyond a winner!
Which electric griddle do you use?
I have a method in my marinades that an old Chinese chef taught me...
1) Use everything but the oil and marinate for an hour (I've been using more Worcestershire than soy lately)
2) Add oil and marinate for 2-6 hours to seal in the marinade flavors...
God bless Mexico, from a Texan that lives in western New York now. I miss true Mexican food so much!!! Love this!!!
Im from western ny & I've never had real Mexican.
😢
I'm with you! We're getting snow right now in Rochester, but cooking some warm Mexican food takes me back to my grandma's house in Texas.
I'm in Ontario,New York right outside of Rochester!@@cheeseitup1971
For those that are wondering what kind of stove Arnie was using, it is probably a dual burner butane stove which are approved to be used indoors. Please don't use a camp stove or a propane stove indoors and definitely not a charcoal stove.
That's what I was looking for. :)
This comment does not make sense. You can buy this as a single or dual burner. You purchase it in the camping section of big box stores. You also purchase the butane bottles from the camping section.
Source: Private 4 year college, used on a "live action station" where students can stand a foot away and watch you cook.
Honestly one of the better foodtoobers I've watched. Love the slightly unhinged vibe...means he's a good cook.
I made these today for a Mexican Christmas meal for our large extended family. It was the best fajita's I've ever made! Marinated them overnight. Fantastic flavor and super tender. My niece who works at a restaurant told me these were "way better" than the ones they serve! The beef was the hit of the day!!!! I cooked them on the Weber to get some mesquite smoke on them. Thank you for your fantastic videos from a fellow Texan! Merry Christmas! You ROCK!!!!!!!
What cut of beef did you use?
I know, right? I had to come on here to write up my review as well. These are just amazingly, outstandingly good.
This man is a national treasure. Think I’ve heard that said on another one of his videos, but it hadn’t been said on this one yet.
I am born in San Antonio. I have always felt left out until I found your videos. Thank you Arnie
Man I need to take a food vacation to Texas and hit all the regions.
A+ for the marinade, and another A+ for rocking an old school thick mustache like a boss.
Arnie a fellow Texan here and I am trying this recipe tomorrow on the flat grill. Followed your directions and man does it taste amazing. I will update tomorrow, Christmas Day lol! You got to love that Texas weather 😂 update 12/27/2023- Wow! A must from now on. These were so tender and full of flavor. Folks it was simple and delicious. Highly recommend this recipe. Holy Smokes!
You made me LOL with that “ Mira! Mira! Mira no mas! Que chulada!”
Something my brothers would def say when they cook some delicious meat on the grill.
Then call you over to the grill, cut you a piece of the meat for a taste, right? All love brother
this is the guy everybody wants as a neighbor and you always show up to the block party when its his turn
Absolutely. He is made for this.
I was a Chef for many years. I also consulted with some meat producers. They came up with the idea of using a Papaya enzyme and vacuum infuse into the beef. This would produce the most tender beef fajitas ever. Also they could infuse the restaurants priority seasoning at the same time, giving they a “can’t get anywhere else” profile flavor.
Can you share any details of the company? Would love to know more. Thank you
this is what I've been telling my friend, the only way to achieve consistent tenderness is to use a tenderizer or papaya enzyme etc. And dont over do it...glad to know I was on the right track.
Papaya or Pineapples have enzymes that break down meat. Papaya has Papain an enzyme used to tenderize meat. Pineapples have bromelain enzyme which is actually a mixture of two enzymes classed as proteases that break down proteins.
They use papaya enzymes in Hawaii. So tender and digest a lot better
No such thing is "I was a chef" You where a cook under a chef. I am wrong then you where never a chef.
Having lived in Texas over 24 years and then leaving, watching your videos makes me MISS TEXAS!! Loving your cooking style!! 😃😃
Thank you for showing us how to do this. For us, it's got too expensive to eat out. We can't pay $20/plate for a person. So, we're watching TH-cam and learning from Masters like you.
Also, I plan to donate to your Paypal or Patreon account, where you can know that your Cooking videos help people. I hope you have a Mexican rice and beans recipe like restaurants.
I use Arnie’s refried beans recipe. They’re great! The only change I made was to use pork belly instead of salt pork. The salt pork was too salty for me, but would probably work for most people. I cook to what he describes as level #2.
I’m a transplant from Texas to another state, but it’s good to hear you speak and cook! Fajeeters are my all time favorite next to Steak tacos with onion/cilantro and salsa! Watching you is like being back home in Tejas!!! Gracias Señor!!!!
I love your recipes and cooking demos. You are a sweetheart to watch. Keep the cooking demos coming!!!
Those fajitas look great boss, I'm glad to see my people sharing our gastronomy for the world, it's not for nothing that UNESCO named Mexican gastronomy as a cultural heritage of humanity, excellent video mi compa, greetings from Mexicali 😎👍🏻
ok my kidneys shut down and I've been stuck in the hospital for over a month and once I get out of here I'm going to make these they look so good
This might be the best authentic recipe for restaurant style fajitas on TH-cam thank you good sir
Arnie's videos always make me hungry and put me in a good mood. Love Terry's fajita salute 😁😁
This is the first time I've watched any of your videos and have always wanted to be able to make fajitas at home, but I could never get the flavor right. I just made this marinade 5 minutes ago, and let me tell you, it is absolutely delicious. I'll be watching and making more of your recipes. Thank you for sharing them.
You know some people say that we should be listening to modern problems but sometimes it’s nice to sit down at 9:00 pm listening to this man.
Growing up in Odessa, working in Valentine, Pecos, and spending partial summers in Kingsville, I can smell the aroma, feel the heat, of the cooking process, and taste your your fajitas through my phone! I'm literally salivating! I'm making your recipe this weekend! I've been lazy recently! Gotta go back to the old school way! Thanks, Arnie ❤
#inspiration
One thing I love on my Fajitas or carne asada street tacos… picked red onions. Wow the favor.
El Tiempo Fajitas tower gets me every time. Plus a frozen margarita with a shot of patron. I’m in heaven. 😂
I followed your recipe 90% and it came out chingon, the chiles and onion came out super tasty. Served it with salsa verde and I ate like a king
These are all great restaurant style hints for amazing fajitas, Arnie. Many Thanks, Mi Amigo!
That's AWESOME Mr. Arnie. Thank you, Sir, for sharing !!
Another first-time watcher here. Your channel is amazing and addictive--I see many interesting recipes and lots of time watching your videos and learning. Thanks for the channel and sharing your knowledge, Arnie!
Arnie you and your wife are amazing bringing all this awesome food into our homes. 👍👍
I love this channel, your personality is great, You're right up there with Guga in my book of great cooking channels.
Good stuff! I cook a lot of fajitas for keto low carb. I finish the meat, onions & peppers with 2 squeezed limes adds lots of flavor. Saludo!
Another banger of a video Arnie!!! Love your high energy and the dance at the end! Thanks for sharing!!!
Truthfully I don’t want restaurant style fajitas! The meat is always so tough is very hard to eat it! I want to know how YOU make fajitas at home for your family. Well, after watching this video if restaurant style videos looked like these, they would forever have my business serving me these fajitas. Great job!
It's really in the cut, get outside skirts or Flap meat, always tender, always delish. Also look here>> www.youtube.com/@ArnieTex/search?query=fajita
You are going to wrong restaurants. Growing up in AZ, there are many excellent Mexican restaurants including Sonoran as well. These restaurants are why I clicked this video, because now that I live in the NW, all Mexican restaurants use a thick marinade that overpowers the meat with too much of it in the finished meal.
Come to Texas! The fajitas are delicious in most places. Really expensive though. Trying to get a great recipe I can do at home.
I ordered that griddle a few months ago. It's amazing
Ran across this video somehow and really enjoyed it! You explain things in an easy way to understand! Can't wait to try this.
I just love your positive vibes about the food!!!
looks incredible like everything You make Arnie, Would love to see your take on Chili Colorado, and Chili Verde
Great content dude and an even better personality. Reminds me of a guy I knew growing up.
Thanks Arnie. Long term marinating works well in resealable bags. You can press all the air out and use less liquid...
I like that you are so versatile in cooking. Keep it coming, my friend, and keep the cooking passion coming. Gracias
If Super Mario was a chef
If super Mario was Mexican
This guy is always cooking good food.😊
You are for real my favorite cook.
That sizzle is music to my ears!
Se miran deliciosas se me izo agua la boca 😋ami me gusta mucho cocinar pero mi comida favorita para preparar son las fajitas. Gracias por compartir! 👩🏻🍳
Yes please!!! Mine always come out tough except from HEB which has the thicker cuts of them and are basically steaks lol. Can’t wait for this!
Outside skirt steak, so good. Fajita’s one of my go too’s for a simple-flavorful meal.
I´ve like, tried Mexican food for the first time about, 2 years about now?
Since then i was just a fan. Making it at home, it´s like, pretty simple when you know how to do it, but it´s sooo good.
And i love your videos, gotta try more things when i finally got some time :D
I make them all the time with deer meat exactly like that and you can’t beat them. Loved watching you enjoy making them and you wanted your wife to try them I do the same thing. O thing brings family together like great food.
Citrus is a good marinade for beef. Those fajitas look amazing. Cheers, Arnie! 👍🏻👍🏻✌️
The person who makes a success of living is the one who see his goal steadily and aims for it unswervingly. That is dedication.
Thank you Ladies! God Bless!
Loved this Arnie! The long marinade is what my Fajitas have been missing. I grill mine on home made charcoal and they always taste good but tend to be a little tougher than I'd like. I was dry rubbing and now seeing you do a long marinade kinda made the bells ring in my head. Don 't know why I never did it that way or even thought to. I do it with other things so it's not like I didn't know. I've learned a lot of things from you my friend. Beans, rice and the variants you've shared have all been done in my kitchen. We don't buy beans in a can anymore either, it's dry beans all the way. Thanks for all tips!
I've been to numerous Mexican restaurants to eat fajitas. But there is one added ingredient that just adds kilos of flavor, and it is something that I really don't know what it is... but it is like soy sauce. In Latin foods, it's called, Soya. But again, it is drizzled over the finished fajitas at the last minute so that is reduces into a somewhat sticky glaze and it is like candy.
Soy sauce comes from soya sauce. I worked in restaurants for 25 years in Texas and Florida and never heard of it. Thank you for helping me increase my knowledge
I like this guy! Entertaining, clear and concise, and end result looks amazing. +1
These look fantastic. Best fajita recipe I have ever seen.
1st of your videos that I've seen. I like your style. Looks delicious! I think I can smell it!!
Those are some good looking fa-jeeters! A super easy marinade I use is equal parts water, soy sauce, and pineapple juice. Marinade for a couple of days, at least.
THAT WAS AWESOME! I can't wait to try with your marinade!
Hey Arnie, thanks for this content! Can't wait to make this.
Thanks. My daughter can't go to most restaurants due to Celiac disease. I'm trying to bring restaurant quality into my cooking. I had always wondered how to make restaurant-flavor fajitas.
I’m sure she will love it 🙂
Excellent video as usual Arnie. Thank you sir!
Ur my favorite cooking channel bro. It’s like watching my familia. Keep up the great work.
This channel always makes me hungry. Even after just eating 😋🍽️
This is the first of your videos I've seen. That looked soooo good! Made me wanna do the yummy happy dance, & I didn't even get to taste it 🤣
“Yummy happy dance” lol I love that
This recipe was amazing! My husband gave it 4 out of 4 stars!
This is the first one of your videos I have watched and I clicked subscribe right away! That fajita looks amazing!
If you were on T.V., I’d have a reason to watch. You are class, and I look forward to more of your content.
What gas burner are you using in this video? Looks to be the perfect size for the Made-In griddle, would really love to know!
Wondering the same thing
I want to know too
@ArnieTex what burner setup is that?
What gas burner are you using in the video for the made In griddle, would really like to purchase it.
I want to know too what gas burner to use for this griddle!
This is the first video ive seen of yours, and I was smiling the entire time! I can’t wait to try this for meal prepping. 😊
I love chicken fajitas ❤ little bit of lime little bit of sour cream and good salsa hits just right.🎉😊 Chicken in a good Ranchero sauce is by far my favorite dish of all!!!
The aroma in that kitchen has got to be out of this world. I need to make this.
As a steady user of your WOW! seasoning, this is going to be my very next meal this Saturday. I am a beef guy and the boss loves chicken so my question is; same marinade for both? I honestly could not begin to tell you how many of your recipes we have made and loved them all! Thanks for all you do and keep up the awesome work!
What seasonings are in WOW? My husband is allergic to some so I need to know before I order! Please? Thank you so much...
@@karensweet6530Sea salt, fresh cracked black pepper, granulated garlic, paprika, spices and msg are the ingredients for the WOW! seasoning. I'm not sure what the "spices" are but they're not spicy, I have the WOW! seasoning and have used it.
@@patrak3606It has paprika but not chili flakes or cayenne. The ingredients list "spices" don't know how helpful that is. The main ingredients are salt, black pepper and granulated garlic.
@@patrak3606 You're welcome. If you like burgers you should try Arnie's smash burger it's delicious.
Thank You so much!
Robb Walsh broke the secret. It’s usually papaya juice used in a vacuumed sealers that marinate meats in Mexican places. Especially if they use Sysco or US Foods.
pineapple could also work, depending on the meat. both contain bromelain, an enzyme that breaks down proteins.
@@romulus_ you want to watch that. If you're using pineapple juice it needs to be diluted and you still want to check it every few hours. If you leave chicken marinating in pineapple overnight you WILL wake up to a bowl full of slime. Ask me how I know lol. It breaks it down WAY too much too fast. And even if you don't eat it up completely, too long in pineapple can give your meat a really mushy texture and it actually eats into and breaks down the meat fibers, making a Swiss cheese pattern. I usually use citrus for marinade but if I want pineapple flavor, cook it with some pineapple. Like pork al pastor (which is amazing)
@@mommy2libras definitely, can't marinate too long.
Mmm.. that looks delicious Arnie.. love Fajitas 👏🏼👏🏼👏🏼👏🏼😋
BRO!!!!!! So glad I came across your channel.. I smashed the SUBSCRIBED button right of the bat... Been looking for a GO TO recipe for Fajita's for my Blackstone grill and this one looks perfect!! Also LOVE those pots.... going to look them up right now.... You're AWESOME.. love the energy.... Black guy here... you made me feel like I was your brother or in the family... The vibe you give off in your presentation is just AWESOME!!! If you were my neighbor, I'd be buying groceries all the time trying to see what we're cooking this weekend.. LOL. GOD BLESS YOU SIR... from Louisiana
Vision without action is a daydream. Action without vision is a nightmare.
These look great! However, I prefer chicken fajitas. Do you have a recipe for those? Thank you
Same recipe different meat, works for both
Love your personality!!!! Food looks AMAZING!
Just now found your channel and I already love your personality and spirit. Fajita nachos is one of my most favorite foods ever !!!! With extra queso of course lol
Im glad you pronounced faaheeters correctly...
Those look amazing! And the moritas in the salsa are a really nice touch.
Thank you again sir. Your choriqueso is always a hit!
I enjoyed this segment very much. I will try this recipie. I liked the griddle with the lid & press also.
Nice video. Reminds me of dinner time at my Casa de me Ama. When you took a bite of the taco, all the tasty juices went out the end. What I do is create a little dam at the end by folding up the tortilla about a 1/4 to a1/2 inch, depending on how loaded the taco is, and holding it with your pinky finger. That way the last bite has the flavor of lime, salsa, salt and meat juices.🌮🌮🌮
First video I've seen and it was very impressive. I will watch for now on!!!
Love your channel, nothing but blessings to you and yours
Growing up in S.A. and working on the Riverwalk, the aromas of the amazing food were the best! Your fajitas remind me of Casa Rio's fajitas and now I can make them at home. Taco's and a Modelo..provecho!
My mouth is watering watching you cook! There’s a Mexican restaurant we love to eat at and they use poblano peppers instead of green bell peppers and mmmm mmmm those are so delicious.
Such a great video!
Thank you for sharing your knowledge in such a positive and fun way!
Amazing as always brother! Salud 🥃🥃
Big fan, always enjoy your videos.
You help sharpen my skills out here in San Angelo
So glad I found your channel! Subscribed!