You made fajitas a little different way first you cooked bell peppers on the grill after you sliced strips them however you made perfect fajitas you both did a great job thanks this video is helpful for everyone.
I made this recipe tonight but used a lot less garlic and only had time to marinade for one hour and it still turned out great. Grilled the skirt steak on high for a total of six minutes and they were perfectly pink and juicy in the middle. Great recipe!
I made this recipe today and I regret not listening to my skepticism of this recipe. It wasn’t bland but it certainly wasn’t flavorful. Definitely needed some more layers to the flavor such as cumin, onion/garlic, chili pepper, even black pepper. The soy sauce did salt the meat nicely tho, but I think lime juice would have provided more complex flavor in addition to tenderizing, as opposed to pineapple juice which was weak in flavor and got completely washed away by the beef. I know for a fact that the McCormick fajita seasoning packet would have made the fajitas taste better but you can only use it when you’re cooking on a pan, not the grill.
@@MikehMike01 what are you trying to say because I already know that atk is better for learning techniques rather than go-to recipes. In fact, i mentioned that to someone else in the comments, not that i expect you to have read it. And I did make what I chose to make, which was easy and tasty fajitas following atk’s recipe. All I did was try out a recipe and give some criticism about their recommended recipe so that other people considering the recipe could make better decisions when they cook some fajitas
I agree! To add some heat, I added two fire-roasted jalapeños, which with the soy sauce, makes something called jalapeños toreados. However, I did swap the soy sauce for Worcestershire sauce! I also hit the marinade with garlic powder and onion powder, paprika (for some smokiness), and just a pinch of cumin (1/8 tsp or so). And it was great! And if you ever wanna try different methods, go to a Mexican butcher. They almost always have pre-marinated skirt steak! It is always different from place to place. I live along the border in the Southwest, so I have a lot of choices.
I was a little surprised that there weren’t more spices like cumin used...... but I can’t be Judgey McJudgerson until I try the recipe. Great trick with the onions!
I used to think everything they did on ATK was so innovative and revolutionary. I’ve made a lot of fantastic recipes from them over the years. But lately I feel like they’re getting a bit lazy. I was thinking the same thing-I envision the steak tasting more like teriyaki than fajitas. I was shocked that there was no garlic, no lime juice, no cumin, nothing. 🤨
@@kconrad5893 I agree the marinade seems a bit on the Asian side, but they did add a huge amount of garlic to it, and they said they chose pineapple juice over lime juice for a specific reason. Also I do kind of see where you're coming from with the lazy thing. But I see that mostly from Cook's Country, which seems to veer towards simpler recipes than ATK or Cook's Illustrated. I'm guessing ATK already has a fajita recipe in their archive, but this version was purposefully designed to be more basic i guess??
Soy sauce goes so well in marinades. Try mixing 1/4 soy w/ 1 plain whole milk yogurt for a (skinless) chicken marinade. It's a great as is or as a base to spice up. Try w/ citrus or peach yogurt, just be sure it's not low fat and no artificial sweeteners. I have not tried w/ 'Greek yogurt' but suspect it won't work as well.
Ninfa’s did not invent fajitas, they were invented by Sonny Falcón in Austin in 1968. But he never marinated them, that was first done by a cook in Austin in 1972.
NICE!! That looks REAL good! when you mouth waters just watching at the end, you know that's going to be great. Gotta try that....Ms. Christie cute too....
Absolutely! Works for pork, beef, chicken, quail, Turkey, or just veges. Be sure to double the recipe. Great for leftover breakfast (eggs) on the run in a tortilla or on a plate. P.S. Soy Sauce is not an authentic marinade. They're lacking cumin, a Tex-Mex staple. Google: Authentic fajita recipes. Watch a few dozen of them on YT, design your own family or personal recipes? Can also Google/YT "hacks" and fill in the blank for any recipe. Way fun!
My ex and step-dad of over 50 years are both from Texas, born and raised. Dad, Houston, the ex born and raised on a 300 acre Certified Beefmaster Ranch, raised pigs and cattle (Brahma and Black Angus cross). 300 head, and one happy bull... he loved Grandpa Jack... One Thanksgiving dinner, they kept saying AI, thinking it meant Artificial Intelligence. Silly me... they were having intimate conversations about Artificial Insemination; thus, one happy bull. Always came right up to Grandpa Jack. If I have to explain that one to you... never mind. They were having a "ranch" family discussion, and we were eating mashed potatoes and gravy... Had to excuse myself from the table more than once, lol. Family and friends in Terrell, Carthage, Del Rio, San Antonio, and spent a year or so in the DFW Metroplex area... best Fajitas? On the Border, Dallas's Red Light District. Hands down. Dad is an authored Hunter, Fisherman (3 boats), 3 smokers, and a friend in Arlington who converted his home to a Tex-Mex restaurant, by appointment only, $100 per person. "That be some gooood eatin." Best Tamales ever... well, anything he cooks! Stay safe, everyone! ⚘🙏❤🙏⚘
@@majoroldladyakamom6948 you’re wrong. This might not be perfect but it is definitely one way to make them. They’re not claiming pure authenticity. Chill out a bit and stop moaning. If Ann likes this recipes then it’s a good way for her to start making them.
Nom nom nom. Havent watched but a minute or so, but another quick way is slice up flank into strips, marinate, coat with a tb of corn starch, then get a wok screaming hot and lay the strips in a starburst pattern. One minute per side, lots of crispy edges, dump the peppers in, stir it about. Voila. Sazon is also my seasoning of choice.
Cuddoes from a South Texas Mexican! - Otherbthan cumin, I would add gtilled serrano or jalapeño peppers on the side. A touch of guacamole would not hurt either. Still a good recipe!
Guacamole is a must. I always fix mine with hot peppers. I chop peppers into my guacamole. Not authentic, but delicious, and brings the heat. Habaneros are the best in guacamole.
@@The_Cannabis_Connoisseur Yes, but there's a slight difference between avocado and guacamole. Guacamole has onion, tomato, hot peppers, and other ingredients. By the way, I'm aware ingredients vary from region to region. That's why I don't have a problem with this recipe. All we have to do is add local flavors, or whatever else we may like.
@@davidhernandez-commercialp4354 that was kind of my point with my nonauthentic, but delicious guacamole. It’s definitely not traditional, I totally made it up based on what I like.
Never seen fajitas done that way, but it does look great! I always see marinated sliced meat tossed around with the vegetables, but if not cooked properly, it can turn into a soggy mess! I also hadn't heard of pineapple juice for the marinade, but I'll have to try it. I have heard it all, including orange soda to marinate carne asada. I use Fanta along with real Orange juice and lime juice because I really like my carne asada to have a citrusy zesty flavor.
Oh, and do the meat separately so you can get a good sear. That’s the best part. I do my meat and veggies (separately) on the grill, or a blazing hot iron skillet to sear everything.
Where's the grilled jalapenos? Red onions? Huh? Grilled/blackened tomatoes? Veges looked mushy. Wonder how warm/hot the meal actually was? How do you reheat them for a midnight snack so not more mushy veg? For more color, use red, green, orange and yellow peppers. Dad, born and raised in Houston. He's 80. Ex, born and raised on a 300-acre Beefmaster Ranch, just outside of Dallas. Brahma and Black Angus cross. 300 head, and their own pond and 22-acre lake. Top of the breeder chain. Stay safe, everyone... 🇺🇸 ⚘ 🙏❤🙏 ⚘ 🇺🇸
What an odd way to make something resembling fajitas … it is true to Ninfa’s recipe and she (Ninfa Laurenza) popularized them, but being a Texan we don’t typically use soy sauce, pineapple juice and Ninfa used chiles de arbol which is key to her recipe (she also added lemon juice, also odd). Typically fajitas here are cooked on a griddle with only dried spices (texmex spices), including the vegetables (yellow onion, no red) versus a wet marinade. Still, I will give this a try, but my friends and family won’t accept it as fajitas.
Roger Smith Hi my friend. They are selling us this recipe as originally Latin and to be more accurate, Mexican. What is so Mexican about it? This simply was a steak and vegetable dish with no character or heritage or identity.
I enjoy Christie Morrison because she cooks like my family did. Her techniques are simple to follow and are basic but with good flavor and visual appeal. She is down to earth and is not trying to over-impress everybody with her expertise. She is an American that eats with a fork American-style, and doesn’t do that pretentious continental upside-down eating thing.
Man! I was skeptical about this marinade recipe at first... but it turned out so good! I will definitely do this again. A few changes: I subbed the steak for chicken. I subbed the pineapple juice for orange/pineapple juice. I also added some Adobe seasoning to the marinade. Whew! Almost as good as restaurant. 😋
the grill is where you messed up to get the best flavor you need charcoal for some reason or another the tortillas and everything else goes good with the charcoal flavor
Heeheehee. Caught you again, PFF. Missed your "punny" jokes the last 2 recent vlog posts. Slacker! 🤗 ⚘ 🙏❤🙏 ⚘ ... from your eternal sister in Christ somewhere near Seattle and around the World. Stay safe, and give the kitty a few scratches and a quick round w the laser pen for me, ok? Love you!
Cardiologists call animal fat "blood sludge". There's enough tenderness in the well-marbled meat itself. Taking off the big pieces of the fat doesn't take away the tenderness and/or flavour, but is better for your heart and Circulatory system's health, right? Stay safe, ok? ⚘🙏❤🙏⚘
@@majoroldladyakamom6948 There are two camps on the Fat issue. Dietary Fat has not been proven to cause Coronary Heart Disease. While eating it does cause an increase in Lipoproteins as this is how fat is transported in water (blood). It doesn't increase the number of broken Lipoproteins that are the problem. Cardiologists may even have their Modeling of Coronary Heart Disease wrong, there is some evidence that it progresses from the Vasa Vasorum inwards not from inside the artery outwards. This War on Fat has caused everyone to become sick and ill from all the Carbohydrates. Carbohydrates will make you fat and sick, not the other way around. Just go look at the history of fats, carbohydrates and obesity, diabetes, metabolic syndrome.... When fats came off the menu, carbohydrates went on and everybody got sick. Smoking and Trans-fats are dangerous.
@@majoroldladyakamom6948 Also, I'd like to add, the high heat of cooking these external flavor packets will render into a liquid, basting the meat as it cooks. Cut it off, reduces the amount of basting, flavor and juiciness.
This is Carne Asada not Fajitas. Carne Asad is grilled and sliced while Fajitas are sliced and either cooked on a flat top or cast Iron and served sizzling.
Hey dingbat, just use lemons, limes, oranges, a small amount of white or ACV, a pinch of baking powder... in the marinade. It's a meat tenderizer in the marinade. That's all.
0:47 - Already TWO problems with this "recipe". And BTW I have been cooking skirt steak since BEFORE fajitas were "invented" at Ninfa's in Houston around 1980 or so. #1.NO reason to "marinate" in anything. Season with SPG and possibly add some chili and/or cumin and that's it. #2. NO reason to trim any of that luscious fat. This fat is GREAT flavor. 1:45 - Soy sauce and pineapple juice? Last time I checked fajitas had ZERO Asian seasonings. These New Englanders should stick with clam chowda.
@@Shelsight READ my comments. Never said I was a chef of any kind (btw LOTS of normal "cooks" are better than chefs when grilling). and I never said I was "better" than Ninfa's either although I could be. Bottom line is skirt is EASY to grill if you can cook a steak AND it needs very little to no "Added" ingredients like ANY marinade or trimming of fat. And you are attacking ME for disagreeing with some other cook? That's pretty lameass. what's your expertise in this matter?
Looks fantastic. I am concerned with all the waste. Single use plastic bags, aluminum foil and throw away containers. I am sure they could do duplicate this recipe without creating a load for the landfill.
The aluminum is recyclable, as are the plastic bags and aluminum containers. Better to recycle the aluminum then have to mine for more - guessing from your comment you are the type of person who drives a hybrid and has no concern for the incredible environmental destruction such a vehicle creates in mining the rare earth mementos needed for the battery - more destruction than a simple fuel efficient traditional gas vehicle.
Never heard of using pineapple juice! Years ago I worked for a large and at the time, well respected Mexican restaurant chain in So. California (the founder was credited as starting the frozen margarita in America), anyway the marinade they used was (yes) soy sauce, ORANGE JUICE (also common in stewing pork for carnitas as the first step) and also they used achiote paste, s&p. While I like your show and have watching for year, you folks from always seem to complicate things when it come to Mexican food. (And really, you had to measure out the cilantro that you added at the end? You grab a bunch, chop it and throw it in - Done!) Stop measuring everything unless it’s in baking, (1/4 tsp of salt vs 1/2 .... who cares?) there’s a reason why so many of these TH-cam cooking programs have done so well (Sorted Food, Kent Rollins to name a couple) and it’s because they keep it casual and cook like WE do.
Hunter Gatherer Well you’re probably right about that, and grill the steak over mesquite! And I’m sure they don’t use pineapple juice like they did in this video!
Those steak fajitas does look great and must be so delicious too and Christie did a great job cooking the ingredients and making the fajitas.
You made fajitas a little different way first you cooked bell peppers on the grill after you sliced strips them however you made perfect fajitas you both did a great job thanks this video is helpful for everyone.
I made this recipe tonight but used a lot less garlic and only had time to marinade for one hour and it still turned out great. Grilled the skirt steak on high for a total of six minutes and they were perfectly pink and juicy in the middle. Great recipe!
Just what I was looking for, the marinade. Thanks once again to ATK..you guys always nail it!
This recipe was so tasty and easy to follow. Thanks so very much!!
followed the recipe, it was perfect, juicy, seasonings not overpowered, beef turned out medium cooked, use charcoal grill, wonderful!!
I made this recipe today and I regret not listening to my skepticism of this recipe. It wasn’t bland but it certainly wasn’t flavorful. Definitely needed some more layers to the flavor such as cumin, onion/garlic, chili pepper, even black pepper. The soy sauce did salt the meat nicely tho, but I think lime juice would have provided more complex flavor in addition to tenderizing, as opposed to pineapple juice which was weak in flavor and got completely washed away by the beef. I know for a fact that the McCormick fajita seasoning packet would have made the fajitas taste better but you can only use it when you’re cooking on a pan, not the grill.
You should be learning techniques, not recipes, and make what you choose to make.
@@MikehMike01 what are you trying to say because I already know that atk is better for learning techniques rather than go-to recipes. In fact, i mentioned that to someone else in the comments, not that i expect you to have read it. And I did make what I chose to make, which was easy and tasty fajitas following atk’s recipe. All I did was try out a recipe and give some criticism about their recommended recipe so that other people considering the recipe could make better decisions when they cook some fajitas
It might not help a year later, lol! But I completely agree with you! The best fajitas have a hint of lime and to not use cumin seems almost criminal!
I agree! To add some heat, I added two fire-roasted jalapeños, which with the soy sauce, makes something called jalapeños toreados. However, I did swap the soy sauce for Worcestershire sauce! I also hit the marinade with garlic powder and onion powder, paprika (for some smokiness), and just a pinch of cumin (1/8 tsp or so). And it was great! And if you ever wanna try different methods, go to a Mexican butcher. They almost always have pre-marinated skirt steak! It is always different from place to place. I live along the border in the Southwest, so I have a lot of choices.
@@marclegarreta yep. Excellent food!
I was a little surprised that there weren’t more spices like cumin used...... but I can’t be Judgey McJudgerson until I try the recipe. Great trick with the onions!
yea im skeptical as well. would be curious how it actually comes out
😎😍💚💛
I used to think everything they did on ATK was so innovative and revolutionary. I’ve made a lot of fantastic recipes from them over the years. But lately I feel like they’re getting a bit lazy. I was thinking the same thing-I envision the steak tasting more like teriyaki than fajitas. I was shocked that there was no garlic, no lime juice, no cumin, nothing. 🤨
K Conrad spot on
@@kconrad5893 I agree the marinade seems a bit on the Asian side, but they did add a huge amount of garlic to it, and they said they chose pineapple juice over lime juice for a specific reason. Also I do kind of see where you're coming from with the lazy thing. But I see that mostly from Cook's Country, which seems to veer towards simpler recipes than ATK or Cook's Illustrated. I'm guessing ATK already has a fajita recipe in their archive, but this version was purposefully designed to be more basic i guess??
Hi! OMGoodness!!! I'm drooling!!!! 'nough said!!!!
I just love this recipe I will make it thank you and May God Bless 🙏
Great! Now I want fajitas for breakfast!! Lol
Fajitas are perfect for any meal. Just add an egg and bfast. Egg and bloody, brunch.
Go for it!
Fantastic leftovers?
Mix in w an egg scramble for a bfast sandwich like no other, lol! Yum!
Lol
Fajitas are good for any meal!
Soy sauce goes so well in marinades. Try mixing 1/4 soy w/ 1 plain whole milk yogurt for a (skinless) chicken marinade.
It's a great as is or as a base to spice up. Try w/ citrus or peach yogurt, just be sure it's not low fat and no artificial sweeteners. I have not tried w/ 'Greek yogurt' but suspect it won't work as well.
Soy sauce is a asian marinade. Only marinade that improves skirt steak is Bitter Orange or Anchiote or it at least says "Goya" on the label..
Ninfa’s did not invent fajitas, they were invented by Sonny Falcón in Austin in 1968. But he never marinated them, that was first done by a cook in Austin in 1972.
Great info about Sonny Falcon. I'd never heard of him before but it was an easy search with stories and audio interviews with him . Thank you
Oh my goodness, my mouth is watering! 🤤🤤🤤
Where is the cheese??? Definitely will try this...Looks so good!
Christie did a fantastic job with this recipe. 👍 I visited Ninfa's years ago before the current chef took over. It was worth the hype even back than.
The Original Ninfa's hasn't been family operated since 2006.
Thank you!
NICE!! That looks REAL good! when you mouth waters just watching at the end, you know that's going to be great. Gotta try that....Ms. Christie cute too....
oooooooooooook
Yum I have to make these
I'm cooking it now. I'll let you know. Ah MMMmmmmm.
UPDATE: 1 hour later.
They were simply bodaciously Delicious ESO!!!!!
Good work, ladies! TexMex extraordinaire!!!
Could you use this same marinade if you were frying this instead of grilling?
I think you could, if you pat the steak dry like they did for grilling.
In fact, that steak looked almost ready to eat even without cooking. (grin)
Absolutely! Works for pork, beef, chicken, quail, Turkey, or just veges.
Be sure to double the recipe. Great for leftover breakfast (eggs) on the run in a tortilla or on a plate.
P.S. Soy Sauce is not an authentic marinade.
They're lacking cumin, a Tex-Mex staple.
Google:
Authentic fajita recipes.
Watch a few dozen of them on YT, design your own family or personal recipes?
Can also Google/YT "hacks" and fill in the blank for any recipe. Way fun!
It turned out great!!
Great recipe but... Ninfa’s?!? For a native Texan, that’s like saying you went to Joes’s Crab Shack for their shrimp scampi recipe 😂
My ex and step-dad of over 50 years are both from Texas, born and raised. Dad, Houston, the ex born and raised on a 300 acre Certified Beefmaster Ranch, raised pigs and cattle (Brahma and Black Angus cross). 300 head, and one happy bull... he loved Grandpa Jack...
One Thanksgiving dinner, they kept saying AI, thinking it meant Artificial Intelligence. Silly me... they were having intimate conversations about Artificial Insemination; thus, one happy bull. Always came right up to Grandpa Jack. If I have to explain that one to you... never mind.
They were having a "ranch" family discussion, and we were eating mashed potatoes and gravy...
Had to excuse myself from the table more than once, lol.
Family and friends in Terrell, Carthage, Del Rio, San Antonio, and spent a year or so in the DFW Metroplex area... best Fajitas?
On the Border,
Dallas's Red Light District.
Hands down.
Dad is an authored Hunter, Fisherman (3 boats), 3 smokers, and a friend in Arlington who converted his home to a Tex-Mex restaurant, by appointment only, $100 per person.
"That be some gooood eatin."
Best Tamales ever... well, anything he cooks!
Stay safe, everyone!
⚘🙏❤🙏⚘
The original ninfas is legit. There used to be a chain of ninfas that was atrocious. I think they went bankrupt.
Houstonian here, well Ninfas did invent Fajitas so it’s understandable. I don’t like theirs but I know what you mean
I love beef fajitas! Thanks for showing me how to make them!
This is NOT how to make them. Google 10-20 YT recipes. You will see.
@@majoroldladyakamom6948 you’re wrong. This might not be perfect but it is definitely one way to make them. They’re not claiming pure authenticity. Chill out a bit and stop moaning. If Ann likes this recipes then it’s a good way for her to start making them.
Nom nom nom. Havent watched but a minute or so, but another quick way is slice up flank into strips, marinate, coat with a tb of corn starch, then get a wok screaming hot and lay the strips in a starburst pattern. One minute per side, lots of crispy edges, dump the peppers in, stir it about. Voila. Sazon is also my seasoning of choice.
My cooking never stinks up the house. Once you reach my level, you'll understand. 😙👍
Cuddoes from a South Texas Mexican! - Otherbthan cumin, I would add gtilled serrano or jalapeño peppers on the side. A touch of guacamole would not hurt either. Still a good recipe!
There was avocado!
Guacamole is a must. I always fix mine with hot peppers. I chop peppers into my guacamole. Not authentic, but delicious, and brings the heat. Habaneros are the best in guacamole.
@@The_Cannabis_Connoisseur Yes, but there's a slight difference between avocado and guacamole. Guacamole has onion, tomato, hot peppers, and other ingredients. By the way, I'm aware ingredients vary from region to region. That's why I don't have a problem with this recipe. All we have to do is add local flavors, or whatever else we may like.
@@ytreece Just to emphasize: It sill is a good recipe. And there's nothing wrong with adding a little personal, or regional touch.
@@davidhernandez-commercialp4354 that was kind of my point with my nonauthentic, but delicious guacamole. It’s definitely not traditional, I totally made it up based on what I like.
Great job.
Never seen fajitas done that way, but it does look great! I always see marinated sliced meat tossed around with the vegetables, but if not cooked properly, it can turn into a soggy mess! I also hadn't heard of pineapple juice for the marinade, but I'll have to try it. I have heard it all, including orange soda to marinate carne asada. I use Fanta along with real Orange juice and lime juice because I really like my carne asada to have a citrusy zesty flavor.
Use the literal zest. My recipe is made with lime zest (and juice of the lime). Don’t let that zest go to waste. It ups the citrus like crazy.
Oh, and do the meat separately so you can get a good sear. That’s the best part. I do my meat and veggies (separately) on the grill, or a blazing hot iron skillet to sear everything.
Perle Demenia - Yeah I use the zest too.
Nice video. Julia, you look great.
Yum
Will that marinade work with chicken?
Love the recipes but, 86 two bell peppers for poblanos, sweet onions instead of red, and cook the skirt steaks caveman style right on the hot charcoal
The original ones are more faster to cook and less ingredients, But I would like to try them american version.
Makes a great fajita bowl!😋Unfortunately I can't have tortillas.😐
Corn tortillas?
@@zone07 Yes! I actually prefer them.
Where's the grilled jalapenos?
Red onions? Huh?
Grilled/blackened tomatoes?
Veges looked mushy.
Wonder how warm/hot the meal actually was?
How do you reheat them for a midnight snack so not more mushy veg?
For more color, use red, green, orange and yellow peppers.
Dad, born and raised in Houston. He's 80.
Ex, born and raised on a 300-acre Beefmaster Ranch, just outside of Dallas. Brahma and Black Angus cross. 300 head, and their own pond and 22-acre lake. Top of the breeder chain.
Stay safe, everyone...
🇺🇸 ⚘ 🙏❤🙏 ⚘ 🇺🇸
Agreed, the veggies definitely looked way too mushy.
omgim imagining the steak in my mouth
What an odd way to make something resembling fajitas … it is true to Ninfa’s recipe and she (Ninfa Laurenza) popularized them, but being a Texan we don’t typically use soy sauce, pineapple juice and Ninfa used chiles de arbol which is key to her recipe (she also added lemon juice, also odd). Typically fajitas here are cooked on a griddle with only dried spices (texmex spices), including the vegetables (yellow onion, no red) versus a wet marinade. Still, I will give this a try, but my friends and family won’t accept it as fajitas.
Try serving the fajitas in a hot cast iron skillet
and the price for that meat is...try a flank steak,sir loin cap, skirt stk, or strip.
Will the marinade not be contaminated with the raw meat? Isn't dangerous to use on the veggies?
It was saved before they added it to the meat
Ah thanks, I missed that
Toothpick trick. Very nice
So where are the spices and the hot peppers?
vito336 Missing!!
Yankee fajitas. Y'all should've learned about pico de gallo from Mama Ninfa's place.
No spices such as cumin?
Yeah, what are fajitas without cumin? I'm obsessed with the stuff. Cumin, cilantro, and lime. Perfection
Exactly. These are fake fajitas.
Yes, as they say, " this is one of those bad recipes."
Cumin on fajita's? Really? Not in Texas.
Roger Smith Hi my friend. They are selling us this recipe as originally Latin and to be more accurate, Mexican. What is so Mexican about it? This simply was a steak and vegetable dish with no character or heritage or identity.
Please note, there's a big difference between Ninfa's on Navigation in Houston, and the chain restaurants.
But Ninfa's on Navigation in Houston isn't as good as a use to be that's for sure.
Yea, Pappasi...tacos. Thanks!
I enjoy Christie Morrison because she cooks like my family did. Her techniques are simple to follow and are basic but with good flavor and visual appeal. She is down to earth and is not trying to over-impress everybody with her expertise. She is an American that eats with a fork American-style, and doesn’t do that pretentious continental upside-down eating thing.
I like my steak a little more done not moving around but all and all that's a good recipe
Flare ups are due to rendered fat igniting. Drying the meat off increases the maillard reaction. :)
Hehehe... most peeps have no clue what that even means.
Nice to know that there are other well-educated cooks out there.
Thanks!
Stay safe.
Man! I was skeptical about this marinade recipe at first... but it turned out so good! I will definitely do this again.
A few changes: I subbed the steak for chicken. I subbed the pineapple juice for orange/pineapple juice. I also added some Adobe seasoning to the marinade. Whew! Almost as good as restaurant. 😋
Damn it! I'm hangry, now.
Forgot... profanity, and it's all about yewww. Right.
@@majoroldladyakamom6948 go make me a sammich.
👍
Finally a recipe without chili powder and cumin...
Please - what is a fajita?
the grill is where you messed up to get the best flavor you need charcoal for some reason or another the tortillas and everything else goes good with the charcoal flavor
It's all about propane and propane accessories.
Charcoal tastes like tar.
I guess you never really had Mexican food
rj solis I prefer to taste the meat not the heat.
There's just something about Mexican food that goes good with the charcoal flavor I myself am a New Yorker now we know what real food is
sponsored by reynolds aluminum foil
I got all *wrapped up* trying to write a fajita pun..
But in the end I didn't want to start a *beef.*
Heeheehee. Caught you again, PFF. Missed your "punny" jokes the last 2 recent vlog posts.
Slacker! 🤗 ⚘ 🙏❤🙏 ⚘
... from your eternal sister in Christ somewhere near Seattle and around the World.
Stay safe, and give the kitty a few scratches and a quick round w the laser pen for me, ok?
Love you!
👍 👍 👍
I seem to be 1 of 5 people on the planet that hates soy sauce.
I'm one of the other ones lol
Can’t stand the stuff!
Julia is hot!
Trim the Flavor off the skirt steak? Leave the flavor on the meat, not in the trash. Don't trim the flavor off the meat.
Cardiologists call animal fat "blood sludge".
There's enough tenderness in the well-marbled meat itself.
Taking off the big pieces of the fat doesn't take away the tenderness and/or flavour, but is better for your heart and Circulatory system's health, right?
Stay safe, ok?
⚘🙏❤🙏⚘
@@majoroldladyakamom6948 There are two camps on the Fat issue. Dietary Fat has not been proven to cause Coronary Heart Disease. While eating it does cause an increase in Lipoproteins as this is how fat is transported in water (blood). It doesn't increase the number of broken Lipoproteins that are the problem. Cardiologists may even have their Modeling of Coronary Heart Disease wrong, there is some evidence that it progresses from the Vasa Vasorum inwards not from inside the artery outwards. This War on Fat has caused everyone to become sick and ill from all the Carbohydrates. Carbohydrates will make you fat and sick, not the other way around. Just go look at the history of fats, carbohydrates and obesity, diabetes, metabolic syndrome.... When fats came off the menu, carbohydrates went on and everybody got sick. Smoking and Trans-fats are dangerous.
@@majoroldladyakamom6948 Also, I'd like to add, the high heat of cooking these external flavor packets will render into a liquid, basting the meat as it cooks. Cut it off, reduces the amount of basting, flavor and juiciness.
This is Carne Asada not Fajitas. Carne Asad is grilled and sliced while Fajitas are sliced and either cooked on a flat top or cast Iron and served sizzling.
Soy sauce and then more salt? Not too salty?
Rats! I'm very allergic to pineapple. Sigh.
Gordon Miller are you also allergic to cooked pineapple? Many people aren’t. :)
@@madamerosario I'm not sure. I've been afraid to find out. Once bitten etc. It was pretty scary.
Try blending orange juice and lime juice-- in place of pineapple juice-- to get that sweet/sour pineapple juice effect.
Or fresh papaya juice
Hey dingbat, just use lemons, limes, oranges, a small amount of white or ACV, a pinch of baking powder... in the marinade. It's a meat tenderizer in the marinade. That's all.
لا اله الا الله محمد رسول الله
Tortillas are way better warmed individually over an open flame. That’s the correct way, now get out there and fajita.
0:47 - Already TWO problems with this "recipe". And BTW I have been cooking skirt steak since BEFORE fajitas were "invented" at Ninfa's in Houston around 1980 or so. #1.NO reason to "marinate" in anything. Season with SPG and possibly add some chili and/or cumin and that's it. #2. NO reason to trim any of that luscious fat. This fat is GREAT flavor. 1:45 - Soy sauce and pineapple juice? Last time I checked fajitas had ZERO Asian seasonings. These New Englanders should stick with clam chowda.
So you’re a professional chef and/or are better than Ninfa’s in Houston? Ha. You think a bit too much of yourself, huh, Jay..?
@@Shelsight
READ my comments. Never said I was a chef of any kind (btw LOTS of normal "cooks" are better than chefs when grilling). and I never said I was "better" than Ninfa's either although I could be. Bottom line is skirt is EASY to grill if you can cook a steak AND it needs very little to no "Added" ingredients like ANY marinade or trimming of fat. And you are attacking ME for disagreeing with some other cook? That's pretty lameass. what's your expertise in this matter?
@@jaysantos536 I read your comments. What’s your point? Except moaning?
Arnie Tex. Podcast the real thing. This is fake.
🌯🍍[ America's Test Kitchen]🍍🌯
" Thanks for sharing this recipe for steak fajitas tacos with your
viewers. "
🍅 [ 👍👍 ] 🍅
To much like a infomercial.
my favorite white ppl
That meat is too raw in the middle
It’s skirt steak it should be medium rare otherwise it dries out quickly
You ladies are totally hot!
Since when was Soy Sauce used in Tex-Mex????
Huh? What the whut?
I cooked fajitas professionally, in Texas, for years. Soy sauce & lemon juice marinade is probably the most common.
What an awful recipe
Lots of sausage...fingers
Looks fantastic. I am concerned with all the waste. Single use plastic bags, aluminum foil and throw away containers. I am sure they could do duplicate this recipe without creating a load for the landfill.
The aluminum is recyclable, as are the plastic bags and aluminum containers. Better to recycle the aluminum then have to mine for more - guessing from your comment you are the type of person who drives a hybrid and has no concern for the incredible environmental destruction such a vehicle creates in mining the rare earth mementos needed for the battery - more destruction than a simple fuel efficient traditional gas vehicle.
Never heard of using pineapple juice! Years ago I worked for a large and at the time, well respected Mexican restaurant chain in So. California (the founder was credited as starting the frozen margarita in America), anyway the marinade they used was (yes) soy sauce, ORANGE JUICE (also common in stewing pork for carnitas as the first step) and also they used achiote paste, s&p. While I like your show and have watching for year, you folks from always seem to complicate things when it come to Mexican food. (And really, you had to measure out the cilantro that you added at the end? You grab a bunch, chop it and throw it in - Done!) Stop measuring everything unless it’s in baking, (1/4 tsp of salt vs 1/2 .... who cares?) there’s a reason why so many of these TH-cam cooking programs have done so well (Sorted Food, Kent Rollins to name a couple) and it’s because they keep it casual and cook like WE do.
How cares about measuring? New and established cooks who prefer to measure. Not everyone cooks like "we" (whoever that is) do.
This show is popular because it's a "test" kitchen. They spends hours and hours testing different ingredients and cooking methods to find a balance.
Tex-mex. does things right. Never found any good fajitas in so. Cali
Hunter Gatherer Well you’re probably right about that, and grill the steak over mesquite! And I’m sure they don’t use pineapple juice like they did in this video!
I think they probably gave a measurement on that because people who are new to cooking usually like to know amounts. 🤷♀️
Hey, the environment called,they said thanks for another plastic bag!
Minus the over rated cilantro and avocado then it looks good