Peppers, onions, and garlic, is such a fantastic smell. I used to run a cafe and, if people were freeloading our wifi for too long, I'd put onions, peppers, and garlic, on our panini press, and just let it slowly cook ... everyone ordered food within 15-30min due to the subtle smell reminding them that they were hungry
Because your taking your time and putting love in the food. Not just half assing everything and rushing because your hungry 😂 good things are worth the wait.
I love assembly at the table, it's interactive and you get to portion yourself. I, for one, cannot eat cilantro unfortunately so things like this are always a treat.
Stephen says fajita "refers" to any vegi meat combo that's cut into strips, and that is technically true, if you hear fajita that is what you should be expecting to see, but for anyone interested who doesn't know, what the word fajita LITTERALLY means is little belt or little girdle, it's the Spanish word faja ( belt/girdle ) which is what the Mexican ranch hands called the skirt steak of the cow, and the the diminutive suffix ito/ita which is used to call something small, so fajita could be translated as little pieces of skirt steak.
I used to work at Chi Chi's when Fajitas were all the rage back in the 80's. We cooked full marinated chicken and skirt steak pieces on the grill and then sliced them up after they were cooked. For the sizzle, we had cast iron platters heated to 500 degrees. We then dipped a hand full of raw sliced onions and bell peppers in melted butter, put it on the cast iron plate and placed the meat on top. I never got tired of watching the servers carrying those smoking, sizzling plates off to the dining room.
All you have to do for that sizzle is add sonic style ice. Worked in multiple Tex-mex restaurants and this was always the way they did it. Its clean steam that just accents the flavors you put on it.
I am in the process of making this recipe right now. I love to prep. I just got some new very sharp knives and i am enjoying honing my knife skills. I feel bad for people who think of cooking as a chore. Its so relaxing to me. I am single and only cooking for myself but i do understand that there is a lot of pressure when it comes to feeding a family every day. I enjoy the process almost as much as i enjoy the food. I also enjoy your videos very much. 😊
Fact: If you buy an unripe avocado on Tuesday, December 4th, it will be rock hard until Saturday at 3:15am, at which it will become ripe during a window of between half an hour to an hour, and by sunrise that avocado will be brown and unusable. In the southern hemisphere, you get an extra 15 minutes of ripe time but that's it.
Made this tonight, absolutely gorgeous. Highly recommended, it's super easy and quick. I made dinner time even quicker by marinating the chicken over night.
I worked at Panera for a number of years and I can't tell you how many avocados I've cut and pealed. we used the same method to check if avocados were ripe or not and it always works, should have a bit of give but not too much, its an art
Gotta say man, I love your videos. Very authentic everything. I’d have loved to eat food from your truck. I was a cook for 4 years before my current job in the DOC. Definitely helps appreciate the value of quality ingredients! Great vid!
Thank you I learn now I just have to put one pepper for my wife because it’s two people or under all these years. I’ve been doing 3 to 4 colors. Thank you. I bought time I get a break.
Made this tonight. Really Good! Loved the spice blend! The soy was a great addition and is used in The OG tex-Mex places . Really good and balanced recipe. Had no white vinegar powder so put some lime on after the fact. Good Job Chef!
Years ago, I made what I called "guacamole salad," which was a basic guacamole recipe, with lettuce and tomato added. So delicious, and a great pairing with an omelette.
Looks great! I have same memory of that certain appealing smell of sizzling fajitas being walked across a restaurant. These look nearly perfect, except, that cheese. I know it's a Weeknight, but these are good enough to demand some real Mexican cotija or queso fresco. Keep up the great videos. Thanks.
I love this comment section! Other people have mentioned it too. Social media has been so susceptible to toxicity for the past number of years. This is refreshing.
I had fajitas a couple of months ago and loved them! I used a store-bought fajita spice, but then I had them a second time and made my own. The spice that I made was hotter and more flavorful than the store-bought stuff. I've had tacos so many times, but I think fajitas take a little bit more work? Is that why? I'm not sure. Anyway, I just tonight bought a fajita kit off of someone online and picked it up and brought it home. Just before I picked it up I bought all of the remaining ingredients I need for fajitas. I'm looking forward to tomorrow night. I'm going to use this guy's methods. 😃
bruh this might be thhe weed talking but this is the most delicious thing i ever heard or seen on youtube. that sizzle plate shit is genius. the sound alone just makes hype
As someone who grew up in Southern California, fajitas being my favorite at tex mex restaurants, and it was the first thing I learned how to cook. These look fantastic! A couple of slight adjustments I'd make is to cook the chicken before you cut it into strips and find something more texmex than soy sauce. But, honestly. I'd eat the hell out of these! Thanks again, Stephen!
@@bmxracernc My Mexican friends turned me on to Chef Merito's. Put the meat on a rack sprinkle with Merito's, let it sit for an hour or so, it'll dry out a bit, then make a marinade of OJ, juice & zest of 1 lime and some dried chiles. Marinade overnight, grill or cook on cast iron, best chicken I've ever had! Alternatively, salt. ;)
Not sure where to suggest this, but can you please, please do a video on Breakfast Pasta that's not carbonara (for those of us who can't eat eggs)? Thank you. :)
Besides the awesome recipe, thanks for the tip about avocado ripeness! I never knew. It's always been hit-or-miss with me. BTW, are the dark fibrous things that develop in avocados okay to eat? They look sketchy to me.
Love this videos, just wanted to say that the recipe for your sunday sauce is missing in the description of that video. Any chance you could post it somewhere? Thanks!
Wow! I've never heard of white vinegar powder... I'm guessing that's good when you're cooking with aluminum, too. (I read that acid reacts with the metal.) Gonna go track that down now!
How would you do this with beef? What cut would you use? Skirt steak or flank steak? I would think that you could to everything the same but just cook the beef to med.
Peppers, onions, and garlic, is such a fantastic smell.
I used to run a cafe and, if people were freeloading our wifi for too long, I'd put onions, peppers, and garlic, on our panini press, and just let it slowly cook ... everyone ordered food within 15-30min due to the subtle smell reminding them that they were hungry
I love these stories. 🙂
I can't explain why, but food just tastes better when you assemble it after everything is cooked/prepped.
Will you come to my apartment and cook for me?
Please?
Because your taking your time and putting love in the food. Not just half assing everything and rushing because your hungry 😂 good things are worth the wait.
Ur more focused on actually cooking
It’s the levels.
I love assembly at the table, it's interactive and you get to portion yourself. I, for one, cannot eat cilantro unfortunately so things like this are always a treat.
This guy is the real deal! I love his attentiveness to detail. I truly enjoy each and every one of his posts.
Stephen says fajita "refers" to any vegi meat combo that's cut into strips, and that is technically true, if you hear fajita that is what you should be expecting to see, but for anyone interested who doesn't know, what the word fajita LITTERALLY means is little belt or little girdle, it's the Spanish word faja ( belt/girdle ) which is what the Mexican ranch hands called the skirt steak of the cow, and the the diminutive suffix ito/ita which is used to call something small, so fajita could be translated as little pieces of skirt steak.
thanks for the fun fact!!
Fuck, this comment section is so positive and full of golden TH-cam comments. Thanks for that one.
@@kzgc8y3nomg. I'm just noticing that. This is like the third one that had a nice fact morsel. 😊❤
I used to work at Chi Chi's when Fajitas were all the rage back in the 80's. We cooked full marinated chicken and skirt steak pieces on the grill and then sliced them up after they were cooked. For the sizzle, we had cast iron platters heated to 500 degrees. We then dipped a hand full of raw sliced onions and bell peppers in melted butter, put it on the cast iron plate and placed the meat on top. I never got tired of watching the servers carrying those smoking, sizzling plates off to the dining room.
I do the same thing with meat; marinate, cook, then slice. Cool story by the way!
This type of comment is why I still scroll down to read...search for that TH-cam Gold
@@SouloDoloMusicEdgelord
Chi chi’s !!! I loved that place !!!! The cool kids always went there I remember lol.
I love Mexican food. Whenever I hear Chi-Chi's that makes me sad because when they were in my city I wasn't into Mexican food yet. I need to find one.
All you have to do for that sizzle is add sonic style ice. Worked in multiple Tex-mex restaurants and this was always the way they did it. Its clean steam that just accents the flavors you put on it.
I made them your way, last night. Easy, simple, and subtly delicious!!! A super hit, definitely added into our rotation. Thank you❣️
I am in the process of making this recipe right now. I love to prep. I just got some new very sharp knives and i am enjoying honing my knife skills. I feel bad for people who think of cooking as a chore. Its so relaxing to me. I am single and only cooking for myself but i do understand that there is a lot of pressure when it comes to feeding a family every day. I enjoy the process almost as much as i enjoy the food. I also enjoy your videos very much. 😊
That avocado root tip is great. Ever since you told me that I've never had avocado rage when cutting one open. So far so good 👍🏽
Beware, the cado rage
Fact: If you buy an unripe avocado on Tuesday, December 4th, it will be rock hard until Saturday at 3:15am, at which it will become ripe during a window of between half an hour to an hour, and by sunrise that avocado will be brown and unusable. In the southern hemisphere, you get an extra 15 minutes of ripe time but that's it.
I just think you’re the best man
My mom wasnt much of a cook but fajitas were always one of my favourite things she made and they're a great weeknight meal for me now as an adult
I just bought the made in carbon steel pan. Thank you for the discount 🥰
I appreciate your focus on cutting and handling ingredients. Lots of cooking videos gloss over that and are worse for it
*Wishing everyone the best sleep of their life after having seen this relaxing video!*
🥰🥰🥰
a stomach growling, but nice sleep!!
My son took my leftovers before he left for work this morning... you put my hot pocket to shame today... love that sizzle!
So I grew up going to the now closed Houlihan's at the lobby of the Empire State Building. That's my first time in memory having these. Thank you. ❤
This man is my comfort person right now. I watch his videos and I’m instantly calm
Made this tonight, absolutely gorgeous. Highly recommended, it's super easy and quick. I made dinner time even quicker by marinating the chicken over night.
"This isn't what you think it is" LOL You just got even cooler!! Love your videos!!
I worked at Panera for a number of years and I can't tell you how many avocados I've cut and pealed. we used the same method to check if avocados were ripe or not and it always works, should have a bit of give but not too much, its an art
Gotta say man, I love your videos. Very authentic everything. I’d have loved to eat food from your truck. I was a cook for 4 years before my current job in the DOC. Definitely helps appreciate the value of quality ingredients! Great vid!
Thank you I learn now I just have to put one pepper for my wife because it’s two people or under all these years. I’ve been doing 3 to 4 colors. Thank you. I bought time I get a break.
Made this tonight. Really Good! Loved the spice blend! The soy was a great addition and is used in The OG tex-Mex places . Really good and balanced recipe. Had no white vinegar powder so put some lime on after the fact. Good Job Chef!
I made this tonight and it was awesome! The best fajitas I’ve ever had.
Years ago, I made what I called "guacamole salad," which was a basic guacamole recipe, with lettuce and tomato added. So delicious, and a great pairing with an omelette.
my grandma gave me a buncha food i think thats what she gave me in a little tupperware. its chunks of quac, tomato, onion and lettuce
@@AreteZoe was it
The tomato sounds good. Really not liking the idea of putting lettuce in guacamole
Looks great! I have same memory of that certain appealing smell of sizzling fajitas being walked across a restaurant. These look nearly perfect, except, that cheese. I know it's a Weeknight, but these are good enough to demand some real Mexican cotija or queso fresco. Keep up the great videos. Thanks.
I love this comment section! Other people have mentioned it too. Social media has been so susceptible to toxicity for the past number of years. This is refreshing.
Top quality content as always. This was really entertaining and informative as always. You are a great teacher! ☺️
Mexican food is the most delicious, flavor-packed-food. I have ever eaten.
Extremely delicious and mouth-watering food I've never made fajitas but I should make this thanks.
Thanks for the code! Just purchased a 10" carbon steel pan for home and camp use.
Nothing beats a good sizzling Fajita! Bonus points for the MSG! 👍😎
Love your channel! Even if I haven’t made any of your recipes just yet, you are an excellent educator
The way you folded the fajita blew my mind away
Made these tonight. They came out great.
Wooooo this looks DELICIOUS!!!! Love the sizzle sauce. Thanks so much for this video🙏🙏
Two or three key techniques shown in this video to really step up your fajita game. Nice work bro.
When I worked in a restaurant we always just hit it with some water before taking it out to the table. But I like the soy sauce oil combo.
I had fajitas a couple of months ago and loved them! I used a store-bought fajita spice, but then I had them a second time and made my own. The spice that I made was hotter and more flavorful than the store-bought stuff. I've had tacos so many times, but I think fajitas take a little bit more work? Is that why? I'm not sure. Anyway, I just tonight bought a fajita kit off of someone online and picked it up and brought it home. Just before I picked it up I bought all of the remaining ingredients I need for fajitas. I'm looking forward to tomorrow night. I'm going to use this guy's methods. 😃
Dude bro. Your enthusiasm is getting better and better. Keep the vids coming.
Perfect fajitas tutorial. Fantastic channel as always. Best on TH-cam.
bruh this might be thhe weed talking but this is the most delicious thing i ever heard or seen on youtube. that sizzle plate shit is genius. the sound alone just makes hype
This channel deserves a couple million subs …
My man, this recipe is incredible man… AMAMZING
dude you gotta use knorr chicken bouillon its the superior one !
You are like my best friend's brother......the boy next door
THANK YOU FOR EVERYTHING 😆☺🥰 ❤ 😋😋😋😋😋😋
YOU ARE BETTER THAN BEST
Made this exact recipe last night, and it was AMAZING! Thanks man! 👌🏼🔥
The choice of hot sauce at the end really threw me for a loop
Sheesh. New York’s got some good flavor! The cooks are inspiring!!
I'm not a big fajita fan, but I'm definitely going to make these. I can smell them from here.
Hell yeah. Love it.
Dude you deserve millions of subs. Your videos are informative and done with passion and love. Nothing else needed.
Those fajitas look 🔥
Love that Sizzle looks great!
Very good. Nice recipe. Good sharing 👍
I love the carrots in the picked chiles. I'm a Serrano pepper kinda girl tho, those things have extra bite!
Thank You For this Great Recipe😊
As someone who grew up in Southern California, fajitas being my favorite at tex mex restaurants, and it was the first thing I learned how to cook. These look fantastic!
A couple of slight adjustments I'd make is to cook the chicken before you cut it into strips and find something more texmex than soy sauce. But, honestly. I'd eat the hell out of these! Thanks again, Stephen!
What would you use instead of soy sauce? I've always wanted to try making fajitas so am genuinely interested.
@@bmxracernc My Mexican friends turned me on to Chef Merito's.
Put the meat on a rack sprinkle with Merito's, let it sit for an hour or so, it'll dry out a bit, then make a marinade of OJ, juice & zest of 1 lime and some dried chiles.
Marinade overnight, grill or cook on cast iron, best chicken I've ever had!
Alternatively, salt. ;)
Nothing but perfection...thank you my goodman👌👊👏
The Wolf Cook like your Chicken Fajitas. Will have to try. 😋
Soy sauce?!?! For real?! I never would have guessed that would work. I gotta try that next time.
he always has the craziest twists but it always works
Didn t expect you here uncle ben
Mucho umami!
Umami
Uncle Julio’s chain used pineapple juice and soy sauce (among other things) to marinate fajita meat. Delish!
Not sure where to suggest this, but can you please, please do a video on Breakfast Pasta that's not carbonara (for those of us who can't eat eggs)? Thank you. :)
Nice to see others using avocado oil
I love this show it’s so high quality
For the non-americans chilli powder in US is not the same as chilli powder outside of us. It's not ground up chillis. It's like a spice mix.
Besides the awesome recipe, thanks for the tip about avocado ripeness! I never knew. It's always been hit-or-miss with me. BTW, are the dark fibrous things that develop in avocados okay to eat? They look sketchy to me.
I don’t think they’re harmful as I’ve eaten them tons of times. However, I usually remove them because the texture (and taste) isn’t very pleasant.
Good question.
this is awesome i have to try!
as always - the best
I know it's cheesy, but i love this SO much!
Mmmmm MSG the flavor enhancer as Pam From Archer would say..
these look phenomenal. amazing video production and teachings!
This man has my heart. Definitely going to try this 😍😁
There’s no way i was debating chicken fajita or meatloaf tonight. Ended up going with your moms meatloaf. Will do this one tomorrow
Yeah, Stevie I’m loving it !
Woah these are the best fajitas I’ve ever seen … better than restaurant quality 😋
Everything you do is perfect!
Love this videos, just wanted to say that the recipe for your sunday sauce is missing in the description of that video. Any chance you could post it somewhere? Thanks!
Я. бы. приготовил. бы. но. не. могу. найти. специи
но. так. выглядит. вкусно. спасибо. тебе. за это
за. это видео
Wow! I've never heard of white vinegar powder... I'm guessing that's good when you're cooking with aluminum, too. (I read that acid reacts with the metal.) Gonna go track that down now!
You really bring it every time. Amazing channel
That’s some $75 fajitas right there. I say this bc I pay 20-40 for DECENT fajitas but after watching this… 😫😫😫😫🔥🔥🔥🔥🔥
That looks so good. Great work. Definitely need to try some of this. love this channel so much
Outstanding my brother!!!
Omg I wish I could have some of this now! Will definitely have to make this
Don’t hesitate to use high quality beef cuts for fajitas recipes ! Lots of people often use less expensive ones
Cheers from San Diego California
What brand is the cooker please . keep up the good work 👍
How would you do this with beef? What cut would you use? Skirt steak or flank steak? I would think that you could to everything the same but just cook the beef to med.
Thank you!! Can't wait to make for my family. 🤤🤤🤤😋😋😋🥙🥙🥙
i will try this soon i'm doing daily upload thanks NOT another cooking show
My man finally shouting out to MSG 🥰
Uncle Roger would approve!
Great one! From Texas 🤠
You’re the man Steve
Perfect! Looks absolutely amazing.
do you ever eat gardinera im from chicago and obviously not with fajitas but i think your italian sausage n peppers it could be a great addition
Steve, excellent. I love them also. 💗
Red Bell is the Champ so damn good!
This was a fun video. Good job Steve!
Loved watching this video 😊
Love it, man - these videos never disappoint. I guess you could say they always appoint? 👊🏻