Growing up in a Mexican household, cleaning the grill with an onion and throwing it in the coals was a staple of grilling and still is for me today! Love the marinade love this channel!
noticed that in Texas raza uses mostly flour tortillas for tacos...out here in California raza uses mostly corn tortillas for tacos and leave the flour for burritos.....From San Diego by the way.
@@rubengonzalez750 yessir different regions do it different, north Mx is mostly corn too. We also don't make "burritos" in south Texas but in west Texas they are very popular and they call them tacos" too lol. Cheers
@@ArnieTex yea u should see the burritos here in San Diego at the taco shops....dam huge best in Cali IMO....their is a Burrito called the California Burrito very popular they put fries in it......carne asada....crema....cheese....guacamole and Pico....very good and you best be very hungry to eat it all.
I grew up in a Mexican/American household too amd my boyfriend is from Laredo, so we know EXACTLY how to grill, including cleaning with an onion, etc. I remember when I was a kid, my mom would get fajita strips almost for free at the meat markets. Nobody bought it, except us! Hanging out by the grill, drinking some beer and listening to good music with family & a few friends is part of the ritual!!
When i moved to south Texas i felt in love with the gastronomy and people from that area! As said before, cleaning the grill with an onion now is a tradition in my house! Thank you so much for your channel!
I grew up in the RGV but left for the military at 19. I absolutely love showing other people your videos! Not only does it give me a piece of home, but it helps me show different cultures that South Texas cuisine is second to none!
I'm from Michigan but I was born in San Antonio and I have a great appreciation for awesome bbq grilling . Thanks for the grill tips - I too use a Weber kettle . Great video - grilling season is once again upon us . Hallelujah !!
The algorithm just showed me your channel today. You are everything us backyard grill guys hope to be. Respect! I'm also noticing as a dad having a TH-cam channel about cooking seems like a good way to weasel your way into making your plate first.
every kid in AZ had a dad who's friend you called uncle and he was exactly like this guy, right down to the whistle when he wants to emphasize somethin being good. I am addicted to this channel
This native Texan approves! I was in FFA co-op during my Sr year, worked in a custom butcher/slaughter house. Learned about the value of the discarded product. It was 40+ years ago. You earned my subscription.
I love your technique. I was taught something about the tough portion of fajita that I never knew. Everything was done to my liking. We used to add a couple of foil wrapped onions on the grill and after they were tender, we would just pull pieces off and eat along side of our taco. The absolute best flavor. Great job and look forward to more techniques and recipes.
Arnie great video carnal i will definitely do this for my familia. I learned finally how to make them with your video, Saludos from El valle lower Rio grande.👍🤠
A su mecha!!!!, From a Mexican here, I am super impressed, I have not seen anyone cooking as good as you doing the fajitas. You are right, they were very cheap looooong time ago, now the fancy restaurants, that as you mentioned do not even know what is a real fajita, increased the popularity and the price. The way you cooked, is exactly the way we cook in the north of México. Awesome cooking, preparation, straight to the point, and fabulous sequencing of the video, no bs. Thanks. and congratulations, keep up the good work.
Pregnant with our second child and dealing with strong mexican dish cravings- my husband is mexican, but doesn't cook. These are so delicious and easy for a gringa- I have to thank you Arnie!
Arnie, I have a few years on you, Us Gringos ruined a good thing for everyone when we found Fajitas. We would go to HEB in Kingsville and ask the Butcher for Beef Skirts. They were priced around $.35 cents a pound. It didn’t take long and the Fajita craze was born. That is all we could afford back then when it came to buying beef. Thank you for your video! I Love Fajitas!
@@george9822 Now cowboys were eating it long before then and also invented barbacoa de cabeza and menudo. Considering the limited number of skirts per carcass and the fact the meat was not available commercially, the fajita tradition remained regional and relatively obscure for many years, probably familiar only to cowboys, butchers, and their families. At least from 1930 (or earlier) to 1969 when a fajita taco stand was opened in Austin Texas. But it wasn't till 1973 when Mama Ninfa introduced them to Houston that the price skyrocketed.
I just made your marinade but subbed dry minced garlic since I didn't have any on hand. I had just over 2 lbs of meat. It was just enough and really wished I had more. I left it in fridge overnight and the meat soaked up all the marinade. The end result was the best fajitas I've ever made. Tender and flavorful. Thanks for your advice.
Man, you remind me so much of pops I lost in 2018. I didn’t get my house or grill until 2019 and never got to get his advice on things. Thanks for this 🖤🖤
Sorry for your loss amigo, i lost mine a year and a half ago. He could cook it up too on the pit he was the one who inspired and taught us. Hang in there buddy 🤠
I love how you stated the truth about the term "fajita", and how it only applies to that cut of meat. For those who don't know, "fajita" is a Spanish word that literally means "little skirt", and was originally used to refer to this specific cut from the cow; "skirt steak" in English. The true "fajita" IS skirt steak. "Fajita" is not a cooking style. It's a cut of beef.
You’re not joking about the pricing. When my wife and I were young and in love, skirt steak fajita’s was our go to meal. That was 35+ years ago and we could pick skirt steak up for less than $1 a pound and make some really good fajitas out of them. Now, I’m looking at $5 to $7 a pound!
Well that was 5years ago here in Cali. $12 a lb in some places now. What a joke. It's still beats buying a small meal with over cooked and under season plate for $20 at all these shit cookie cutter joints.
It's now 2024, Joe Biden hates the USA and fajitas are 11.99 a pound in San Antonio, Texas at the Culebra Meat Market. I know it because I just bought some, that's why I'm here. Trump 2024, because America is HUNGRY!
I grew up in Brownsville. I love making them with mesquite charcoal. That's authentic flavor imo. I tend to use smoked paprika with myh fajita seasoning. It really brings out a great flavor.
It’s interesting seeing this Texas style, my family is from Guanajuato and we call it arrachera and we use lime beer and Goya with achiote for the seasoning the lime and beer softens the meat and keeps it from being so tough,and we use corn tortillas instead of flour, but this definitely looks delicious also! I got hungry watching it.
Thank you. You have truly been a blessing in getting that traditional dish. “(Pro tip) it’s really hard to get a nice char and color on a marinaded fajita sometimes because they are so full of moisture and as long as they are sweating out moisture they are not gonna brown very well.” You’re a mastermind for almost any meat to me because the only way I eat it is with a little bit of char it might not be the right way but it’s my way. You’re a pro.
Moved to central Texas then to south eastern Texas for work, and Texmex food for more than ten years. This man does it right. He makes it simple and straightforward. Pay attention to his details…Thanks for sharing.
Used this exact same marinade, no adjustments for Chicken Fajitas. The Chicken Fajitas came out real juicy and had that wonderful South Texas Fajita flavor to it.
Just one question Mr. Valdez, where is the skirt meat on the chicken? I've asked every mexican restaurant that I've been to that serves chicken fajitas and they don't know the answer. Or where did the chicken fajita come from?
I am a Texan and this is a good lesson for me the next time I cook some fajitas. I used to marinated differently or bought some already marinated. Thank you Arnie!
The BEST marinade ever! The only thing i do different is put the lime juice in after it’s a few hours, the acid in the juice can affect the meat if it sits too long. Great job!
Great job as instructor you shared property technique in use of grill and adding onion into charcoal for extra flavor on meats . And trimming the flank meat of grissal and fat trimming and marinade recipe and dry meats for dry rub seasoning and temperature check with gauge for meat temperature and of course your prep on your taco with flour tortillas. Yes obviously the best layers if bell peppers and salsa fresh jalepenos and cheese and of course ice cold beer of your choice for adults beverage to drink along with this Taco. It looked delicious and very thankful for recipe explained. Texas style.
Texas girl here taking over grilling by the storm and brining back memories of my father grilling. I appreciate the homestyle feeling of grilling and the flippity-flip technique. 24 hour marinade and ready to fire up the grill! :-)
Going to try this recipe and check it out, I member my pops would do the onion on the grill when I was a kid and and i do it myself too. My pops was a meat cutter and told me back in the day nobody wanted the fajita meat either, thanks from H-Town
@ArnieTex, you got that right brother… fajitas have always been beef skirt steak, not flank or *gasp* chicken (one of my Canadian friends actually said he was making shrimp fajitas lol!). Last I heard, chickens don’t have skirt steaks as part of their anatomy. I also remember buying fajitas for .25 - .50 a lb way back in the 80’s. I’ve read from several sources (Texas mags) that fajitas jumped in price when Yuppies came down to TX, had some, and fell in love with them. Because they were willing to pay a premium price, how we all have to pay a premium price. Keep on representing the RGV and our unique foods! LG from McAllen.
An easy and flavorful marinade I stole and use (sorry suegra lol) is simply just freshly squeezed limes and or lemons + oranges. I personally add more lemon pepper, and garlic powder when I do this and a dash of water if I didn’t buy and use enough citrus to cover the meat enough. I don’t pat dry but I do let the juices run off before tossing on the grill. Once the fajita is charred to my liking I’ll go back with a lime or a bottle of lime juice from the fridge and drop some on the meat when it’s almost ready to come off. This adds a last bit of extra flavor and also cools the meat some so it doesn’t “over char” before coming off the grill. Great video, sir 👍 I’m also in south TX, born and raised.
Mr. Arnie, thank you for this wonderful informative video!! The Fajita you marinated and cooked look so delicious! I must marinate mine next time. Looking forward to the next video! Have a wonderful day and week.
Seriously the way you cut the Fajita down before seasoning was magnificent!!! Already looks awesome 💪enjoy your voice also it's persuasive and great how to videos bottom line 👍😎💯
I love your videos and have followed several of your recipes and they have all been great! Just today, I used your fajita marinade recipe for tri-tip steaks and it is by far the best marinade I have used so far for tri-tips. Also, I made your pico de gallo for the umpteenth time and spooned it over the slices of tri-tip and MAN,, is it delicious that way. Thanks Arnie!
EXCELLENT VIDEO ... as Always... I am (was) afraid to make Fajita... because my skirt steak seemed to be so tough... NOW... I know the SECRET of how to make it juicy... Thank you for teaching me the Right way to make Fajitas... God Bless You and Your Family...
Thank you for this video! I will no longer wait for the men in my life (Dad and hubby) to make fajitas! I am gonna Firefox up the grill myself and when cutting the fat off my fajitas I make chicharrones out of the trimmings and they taste great with guacamole and picó de gallo 🤤 ♥️
Thank you so much for the video - I actually used this recipe for skirt steaks for tacos, and it was absolutely the best steak I've ever had for tacos. It was so good; I will try it next for fajitas. Thank you!!!!
Baking soda to tenderize the meat. Rinse off. Dry off. Salt and pepper. That is it. For us the condiments adds the extra flavors. Thank you for showing what grilling is. I cook the same way when it comes to fajitas.
Tip of my hat to your sir! You make me feel like I'll rarely cook adequately again in relativity. You remind me of my coworkers back in Arizona. I feel like I could enjoy hanging out with you. Keep up the awesome work!
I'm going on 66 years right now and I remember about 60 years ago living in Jourdanton, Texas when my mom told that to my dad as we were standing around a little campfire in our backyard back in the day.
I MUST! give you more accolades for this video and many more of yours. These fajitas are Absolutely!! The best I've ever eaten. They are SOOOO!! good. Thank you again!!❤️
I thought i was the only one when ur all done with the carne and u see u got a good fire going my heart sinks too then im like “bring out the corn bring out asparagus anything bring me the tortillas” lol great video sir 👍🏽
I like what you did about moving one part of the meat to the other side of the coals because it wasn't cooking like you wanted. That takes experience and is the mark of a good chef.
Oh yeah!!! I grill every weekend, I remember $3.99 a pound marinated back in the days, now Oct 2021 is $11.99 a pound. Don't forget to chop up your aguacate and mix it with the pico de gallo. Pro tip: I also grill red, yellow, green bell pepper, onions, squash, zucchini, carrots, potatoes and elotes on the grill.
Kroger has sells on fajita , I bought some at 4.99 a pound , 3.99 , and 5.99 a pound just gotta catch it early in the week sometime or ask the meat person when they put them on sell
We’re new viewers. You’re an excellent cook Arnie. We learned on the first episode. We’re trying your spices next. You deserve a Food Network show to promote the pride of Mexican food because you’re the real deal!
Thank you Arnie for a great video. I love fajitas and simple, but tasty, recipes. Your video certainly filled the bill. I always use large natural charcoal and shut it down after cooking so it lasts for more than one cook.
You got my mouth watering for fajitas now I wrote down all the ingredients to your marinade and I'm going to make me some for Superbowl Sunday this weekend thank you ARTIE TEX..
I lived w a mexican family in south texas for a while after High school. This meal is still one of my favorites💯Fresh ingredients, the smell of the grill (onion and all)..and usually some tequilas n coronas 🍻
Saw that Gordon Ramsey made a fajitas video. I think it’s hilarious how he acts he can outdo the locals at their own dishes. This esè just totally kicked his ass. Horalé
I usually don't do a wet marinade, usually just a rub and let sit for a few hours in fridge. Using your marinade today, but added a 1/2 of a beer to it. Guess we'll see how much the flavor profile and tenderness changes. Used your refried beans and Mexican rice recipes a few times, and they were a hit. Thanks Arnie, from a Texas native here.
Man you're the real deal as you're the first pitmaster I have heard vocalized that feeling when you are through cooking and you still have an incrediblle fire/coals left over.
..... extreme South Texas, Lower Rio Grande Valley.... about 40 years ago....a Mexican immigrant co-worker invited me to his home for fajitas....long story short ....he rubbed onion on the hot grill, squeezed lime juice on the meat...cooked it to a slight char, served with salsa and tortillas.... never had better before or since.
You are freaking amazing! Your method to grilling fajitas is exactly what I use now. Educational, passionate and eye appealing. Please make more videos! Great work! 👍
Tomorrow's dinner, I'm making these, and this time, I will follow the recipe exactly! I'm a hard head and sometimes do my own thing, but skirt steak is tricky but is one of my favorite steaks.
@@BrendaRodriguez-by5gc lol, no matter what you call them they are good, but fyi arracheras are "hanger steaks" not skirt steaks. Each cow has one inner and one outer skirt steak but each cow only has ONE arrachera aka hanger steak. Happy grilling from the RGV.
Growing up in a Mexican household, cleaning the grill with an onion and throwing it in the coals was a staple of grilling and still is for me today! Love the marinade love this channel!
Thank you Josh
noticed that in Texas raza uses mostly flour tortillas for tacos...out here in California raza uses mostly corn tortillas for tacos and leave the flour for burritos.....From San Diego by the way.
@@rubengonzalez750 yessir different regions do it different, north Mx is mostly corn too. We also don't make "burritos" in south Texas but in west Texas they are very popular and they call them tacos" too lol. Cheers
@@ArnieTex yea u should see the burritos here in San Diego at the taco shops....dam huge best in Cali IMO....their is a Burrito called the California Burrito very popular they put fries in it......carne asada....crema....cheese....guacamole and Pico....very good and you best be very hungry to eat it all.
@@rubengonzalez750 way cool, sounds delish, thanks
He’s a Texan! His word is gospel when it comes to BBQ. Awesome Job👍🏾
I grew up in a Mexican/American household too amd my boyfriend is from Laredo, so we know EXACTLY how to grill, including cleaning with an onion, etc. I remember when I was a kid, my mom would get fajita strips almost for free at the meat markets. Nobody bought it, except us! Hanging out by the grill, drinking some beer and listening to good music with family & a few friends is part of the ritual!!
Love it! We also have familia in Laredo too. Thank you
@@ArnieTex Laredo, checking in!! Thanks for the great videos!!
Laredo!!!! Me too!
ESO!
From Laredo but live in Dallas now and they don’t do fajitas the way they do in Laredo!
When i moved to south Texas i felt in love with the gastronomy and people from that area! As said before, cleaning the grill with an onion now is a tradition in my house! Thank you so much for your channel!
I grew up in the RGV but left for the military at 19. I absolutely love showing other people your videos! Not only does it give me a piece of home, but it helps me show different cultures that South Texas cuisine is second to none!
Crazy. I was in Laredo and shipped off to the Marines at 19. Also love this style of cooking! Cheers 🍻
I love the valley!
Puro 956!!
Same here brother, I left for the Navy from Weslaco. I miss the RGV.
@@MatthewW713 😅😅nnn
.
This dude explains cooking very clearly and without BS. Like I’m just cooking with my tio. Best Fajitas video
Thank you Juan
Yes I only eat on someones house that keeps a clean yard like his and kitchen of course. People with class simply do not cook bad.
@@mikecastillo2815 Thanks for the kind words
I was just thinking the same thing. He even looks like of my tios.
@@gabrielmartinez5408 lol, they must be cool dudes too haha
Cleaning the grill with an onion goes back generations, and the smell is amazing. I remember seeing my grandfather do it. A lot of great memories….
I'm from Michigan but I was born in San Antonio and I have a great appreciation for awesome bbq grilling . Thanks for the grill tips - I too use a Weber kettle . Great video - grilling season is once again upon us . Hallelujah !!
The algorithm just showed me your channel today. You are everything us backyard grill guys hope to be. Respect! I'm also noticing as a dad having a TH-cam channel about cooking seems like a good way to weasel your way into making your plate first.
hahha true dat!
tnx
every kid in AZ had a dad who's friend you called uncle and he was exactly like this guy, right down to the whistle when he wants to emphasize somethin being good. I am addicted to this channel
This native Texan approves! I was in FFA co-op during my Sr year, worked in a custom butcher/slaughter house. Learned about the value of the discarded product. It was 40+ years ago. You earned my subscription.
Thank you Michael
Please come visit Honduras and show these people how to butcher. They have no clue lol
I love your technique. I was taught something about the tough portion of fajita that I never knew. Everything was done to my liking. We used to add a couple of foil wrapped onions on the grill and after they were tender, we would just pull pieces off and eat along side of our taco. The absolute best flavor. Great job and look forward to more techniques and recipes.
Jesse yessir I remember my dad and grandpa used to do that too. Saludos
I remember my tios doing this with family in the valle. Had the whole street smelling good. Good old days. Thanks again.
Arnie great video carnal i will definitely do this for my familia. I learned finally how to make them with your video, Saludos from El valle lower Rio grande.👍🤠
This is the embodiment of mexican-american BBQ. Looks delicious and the ice cold beer at the end is like the cherry on top.
I was waiting for the beer 🍺
A su mecha!!!!, From a Mexican here, I am super impressed, I have not seen anyone cooking as good as you doing the fajitas. You are right, they were very cheap looooong time ago, now the fancy restaurants, that as you mentioned do not even know what is a real fajita, increased the popularity and the price. The way you cooked, is exactly the way we cook in the north of México. Awesome cooking, preparation, straight to the point, and fabulous sequencing of the video, no bs. Thanks. and congratulations, keep up the good work.
Pregnant with our second child and dealing with strong mexican dish cravings- my husband is mexican, but doesn't cook. These are so delicious and easy for a gringa- I have to thank you Arnie!
Then he’s not a real Mexican! Lol😂
Sounds like you need a man with some chest hair baby.
Tragic
Lol why would you call yourself a gringa if you live in America? Unless you're physically in Spain
Arnie, I have a few years on you, Us Gringos ruined a good thing for everyone when we found Fajitas. We would go to HEB in Kingsville and ask the Butcher for Beef Skirts. They were priced around $.35 cents a pound. It didn’t take long and the Fajita craze was born. That is all we could afford back then when it came to buying beef. Thank you for your video! I Love Fajitas!
Actually Hispanic owned Ninfa's restaurant in Houston is responsible for the craze and giant leap in price.
Around what year was this?
@@george9822 Now cowboys were eating it long before then and also invented barbacoa de cabeza and menudo.
Considering the limited number of skirts per carcass and the fact the meat was not available commercially, the fajita tradition remained regional and relatively obscure for many years, probably familiar only to cowboys, butchers, and their families. At least from 1930 (or earlier) to 1969 when a fajita taco stand was opened in Austin Texas. But it wasn't till 1973 when Mama Ninfa introduced them to Houston that the price skyrocketed.
@@Ben--David I was going to apologize on behalf of my fellow Gringos, but looks like we are off the hook on this one!🤣
I just made your marinade but subbed dry minced garlic since I didn't have any on hand. I had just over 2 lbs of meat. It was just enough and really wished I had more. I left it in fridge overnight and the meat soaked up all the marinade. The end result was the best fajitas I've ever made. Tender and flavorful. Thanks for your advice.
Man, you remind me so much of pops I lost in 2018. I didn’t get my house or grill until 2019 and never got to get his advice on things. Thanks for this 🖤🖤
Sorry for your loss amigo, i lost mine a year and a half ago. He could cook it up too on the pit he was the one who inspired and taught us. Hang in there buddy 🤠
I love how you stated the truth about the term "fajita", and how it only applies to that cut of meat. For those who don't know, "fajita" is a Spanish word that literally means "little skirt", and was originally used to refer to this specific cut from the cow; "skirt steak" in English. The true "fajita" IS skirt steak. "Fajita" is not a cooking style. It's a cut of beef.
Right on Lopez, I'm glad some people really understand that and get it. Thanks
I thought (faldita) was the Spanish word for little skirt lol
@@ericacosta1592 you are correct, it has many meanings lmao
@@ericacosta1592 you are correct, a faja is more like a girdle
I remember seeing at the store that there is an inside skirt and an outside skirt. Which is more tender?
Firme marinade. It’s my go to now for carne asada. But I don’t wash or dry the steaks off. Still comes out perfect. Gracias for sharing señor.
Made fajitas by trimming the fat and using the marinade, and man, it was so good!! Definitely a hit at our Super Bowl party. Great video!!! 👍 thanks!
You’re not joking about the pricing. When my wife and I were young and in love, skirt steak fajita’s was our go to meal. That was 35+ years ago and we could pick skirt steak up for less than $1 a pound and make some really good fajitas out of them. Now, I’m looking at $5 to $7 a pound!
Well that was 5years ago here in Cali. $12 a lb in some places now. What a joke. It's still beats buying a small meal with over cooked and under season plate for $20 at all these shit cookie cutter joints.
It's now 2024, Joe Biden hates the USA and fajitas are 11.99 a pound in San Antonio, Texas at the Culebra Meat Market. I know it because I just bought some, that's why I'm here. Trump 2024, because America is HUNGRY!
I grew up in Brownsville. I love making them with mesquite charcoal. That's authentic flavor imo. I tend to use smoked paprika with myh fajita seasoning. It really brings out a great flavor.
Right on, great flavor is what its all about and yes the paprika makes it ever purdier, keep it up man.
im born and raised in brownsville!!
@@yaboydany4035 yea buddy!
@@williamzamora3748 Go Cowboys!
It’s interesting seeing this Texas style, my family is from Guanajuato and we call it arrachera and we use lime beer and Goya with achiote for the seasoning the lime and beer softens the meat and keeps it from being so tough,and we use corn tortillas instead of flour, but this definitely looks delicious also! I got hungry watching it.
Thank you. You have truly been a blessing in getting that traditional dish. “(Pro tip) it’s really hard to get a nice char and color on a marinaded fajita sometimes because they are so full of moisture and as long as they are sweating out moisture they are not gonna brown very well.” You’re a mastermind for almost any meat to me because the only way I eat it is with a little bit of char it might not be the right way but it’s my way. You’re a pro.
Moved to central Texas then to south eastern Texas for work, and Texmex food for more than ten years. This man does it right. He makes it simple and straightforward. Pay attention to his details…Thanks for sharing.
No bullsh*t just straight to the point and is preparing food while talking. You earned yourself a subscriber! ☺️
Thank you Briee
Thanks for this video....I'm a McAllen TX native and have always struggled with fajitas and the marinade. I'll be trying your method next weekend. :)
Used this exact same marinade, no adjustments for Chicken Fajitas. The Chicken Fajitas came out real juicy and had that wonderful South Texas Fajita flavor to it.
Just one question Mr. Valdez, where is the skirt meat on the chicken? I've asked every mexican restaurant that I've been to that serves chicken fajitas and they don't know the answer. Or where did the chicken fajita come from?
@@martycarrizales9055 lol chickens don't have skirts. You can use boneless breast or thigh. Just cut it into strips
I am a Texan and this is a good lesson for me the next time I cook some fajitas. I used to marinated differently or bought some already marinated. Thank you Arnie!
The tio energy from Arnie is insane haha I’m definitely subscribing
It worked. I'd never done before. Came out tender and full of flavor. Cutting against the grain was critical.
Niiiice.
Cutting against the grain is absolutely critical, dear Sir.
It makes all the difference.
This is going to the top of my list! Simple recipe and well presented. I can literally smell them!
The BEST marinade ever! The only thing i do different is put the lime juice in after it’s a few hours, the acid in the juice can affect the meat if it sits too long. Great job!
Tnx Chris
😬 yikes!
Great job as instructor you shared property technique in use of grill and adding onion into charcoal for extra flavor on meats . And trimming the flank meat of grissal and fat trimming and marinade recipe and dry meats for dry rub seasoning and temperature check with gauge for meat temperature and of course your prep on your taco with flour tortillas. Yes obviously the best layers if bell peppers and salsa fresh jalepenos and cheese and of course ice cold beer of your choice for adults beverage to drink along with this Taco. It looked delicious and very thankful for recipe explained. Texas style.
Texas girl here taking over grilling by the storm and brining back memories of my father grilling. I appreciate the homestyle feeling of grilling and the flippity-flip technique. 24 hour marinade and ready to fire up the grill! :-)
Going to try this recipe and check it out, I member my pops would do the onion on the grill when I was a kid and and i do it myself too. My pops was a meat cutter and told me back in the day nobody wanted the fajita meat either, thanks from H-Town
Thank you
Hallettsville? Just kidding!
I cooked for my Army bros using a similar marinade, but this takes it to a whole new level. Gracias Arnie
@ArnieTex, you got that right brother… fajitas have always been beef skirt steak, not flank or *gasp* chicken (one of my Canadian friends actually said he was making shrimp fajitas lol!). Last I heard, chickens don’t have skirt steaks as part of their anatomy.
I also remember buying fajitas for .25 - .50 a lb way back in the 80’s. I’ve read from several sources (Texas mags) that fajitas jumped in price when Yuppies came down to TX, had some, and fell in love with them. Because they were willing to pay a premium price, how we all have to pay a premium price.
Keep on representing the RGV and our unique foods!
LG from McAllen.
Look at his super casual, EXCELLENT knife skill. Dude is a true boss.
An easy and flavorful marinade I stole and use (sorry suegra lol) is simply just freshly squeezed limes and or lemons + oranges. I personally add more lemon pepper, and garlic powder when I do this and a dash of water if I didn’t buy and use enough citrus to cover the meat enough. I don’t pat dry but I do let the juices run off before tossing on the grill. Once the fajita is charred to my liking I’ll go back with a lime or a bottle of lime juice from the fridge and drop some on the meat when it’s almost ready to come off. This adds a last bit of extra flavor and also cools the meat some so it doesn’t “over char” before coming off the grill. Great video, sir 👍 I’m also in south TX, born and raised.
Thank you Arnie. I just made some fajitas using your ingredients and method and they came out fantastic!!! Best fajitas I ever had and ever made….
AWESOME! Thanks for that great feedback.
Mr. Arnie, thank you for this wonderful informative video!! The Fajita you marinated and cooked look so delicious! I must marinate mine next time. Looking forward to the next video! Have a wonderful day and week.
Seriously the way you cut the Fajita down before seasoning was magnificent!!! Already looks awesome 💪enjoy your voice also it's persuasive and great how to videos bottom line 👍😎💯
Thank you
It’s beautiful to see how similar but yet very different south Texas food is from south California. Looks so good
Pure EXCELLENCE right there Arnie!! Thank You!! Always enjoy watching your video's!!
Cleaning the grill with the onion is the official way to pop it off...
👉 Subscribed ! 🤟🏼🤟🏼
Thank you
I love your videos and have followed several of your recipes and they have all been great! Just today, I used your fajita marinade recipe for tri-tip steaks and it is by far the best marinade I have used so far for tri-tips. Also, I made your pico de gallo for the umpteenth time and spooned it over the slices of tri-tip and MAN,, is it delicious that way. Thanks Arnie!
Sounds great!
Looks really good! I'll be trying the flippity-flip method tomorrow.
Tnx Nate
EXCELLENT VIDEO ... as Always...
I am (was) afraid to make Fajita... because my skirt steak seemed to be so tough...
NOW... I know the SECRET of how to make it juicy...
Thank you for teaching me the Right way to make Fajitas...
God Bless You and Your Family...
BLESSING BROTHA TO YOU AND FAMILY DALLAS TX HERE SENDING SMOKE SIGNALS 🔥🥩🍖 ITS ALL ABOUT YOUR TEMPERATURE BROTHA 💯💪
yessir thank you Cowboy
Thank you for this video! I will no longer wait for the men in my life (Dad and hubby) to make fajitas! I am gonna Firefox up the grill myself and when cutting the fat off my fajitas I make chicharrones out of the trimmings and they taste great with guacamole and picó de gallo 🤤 ♥️
I just mean Fire up don't know why my phone autocorrected to Firefox 🤣
Thank you so much for the video - I actually used this recipe for skirt steaks for tacos, and it was absolutely the best steak I've ever had for tacos. It was so good; I will try it next for fajitas. Thank you!!!!
Baking soda to tenderize the meat. Rinse off. Dry off. Salt and pepper. That is it. For us the condiments adds the extra flavors. Thank you for showing what grilling is. I cook the same way when it comes to fajitas.
Tip of my hat to your sir! You make me feel like I'll rarely cook adequately again in relativity. You remind me of my coworkers back in Arizona. I feel like I could enjoy hanging out with you. Keep up the awesome work!
I’m a new subscriber and gosh I love the way you cooked and marinated the meat. 10/10
Thank you
My papa used to say “smoke follows beauty” not sure that was a Mexican thing, but I now say it to my kids.🙂
I'm going on 66 years right now and I remember about 60 years ago living in Jourdanton, Texas when my mom told that to my dad as we were standing around a little campfire in our backyard back in the day.
"My papa" man im Mexican, but that was pretty cringe. just say "My dad" or " Mi papa", or just choose to type English or Spanish instead of mixing it.
I MUST! give you more accolades for this video and many more of yours. These fajitas are Absolutely!! The best I've ever eaten. They are SOOOO!! good. Thank you again!!❤️
Arnie you are the best in terms of pro tips and details you give away here is just unmatched by anyone else. MUCHAS GRACIAS!
I appreciate that!
That wow seasoning is all I need for your beef for sure.I have not tried it on other meats but oh WOW it is good I promise u..
I thought i was the only one when ur all done with the carne and u see u got a good fire going my heart sinks too then im like “bring out the corn bring out asparagus anything bring me the tortillas” lol great video sir 👍🏽
Thank you
As I watched you assemble that taco I thought he needs a beer. Seriously, that looks amazing. Love it when I see a pro cooking on a Weber.
thank you
X2! Especially the onion cleaning. True old school.
I like what you did about moving one part of the meat to the other side of the coals because it wasn't cooking like you wanted. That takes experience and is the mark of a good chef.
Thank you
I’m from the RGV and this is Everything I love about back home. 👏🏻
I can almost smell how good it tastes! Great video
i am making Steak Fajitas right now. cant wait to grill it . one more hr lol
Oh yeah!!! I grill every weekend, I remember $3.99 a pound marinated back in the days, now Oct 2021 is $11.99 a pound. Don't forget to chop up your aguacate and mix it with the pico de gallo.
Pro tip: I also grill red, yellow, green bell pepper, onions, squash, zucchini, carrots, potatoes and elotes on the grill.
Right on man, its all good on he grill
Kroger has sells on fajita , I bought some at 4.99 a pound , 3.99 , and 5.99 a pound just gotta catch it early in the week sometime or ask the meat person when they put them on sell
How do you season the veggies?
@@dizzleman05 we usually brush on some olive oil and then lightly season, turns out great
Dude you knocked it out of the park much respect thanks for sharing
Thank you Scott
We’re new viewers. You’re an excellent cook Arnie. We learned on the first episode. We’re trying your spices next. You deserve a Food Network show to promote the pride of Mexican food because you’re the real deal!
I made this for dinner tonight. Me and my wife love it!!!!! Thanks Arnie
Thank you Arnie for a great video. I love fajitas and simple, but tasty, recipes. Your video certainly filled the bill. I always use large natural charcoal and shut it down after cooking so it lasts for more than one cook.
Great Video, you do a great job explaining why you do what you do and the results look fantastic. Well done!
Thank you David
You got my mouth watering for fajitas now I wrote down all the ingredients to your marinade and I'm going to make me some for Superbowl Sunday this weekend thank you ARTIE TEX..
Enjoyed this video and learned a lot about the grill! Thanks for sharing!
I lived w a mexican family in south texas for a while after High school. This meal is still one of my favorites💯Fresh ingredients, the smell of the grill (onion and all)..and usually some tequilas n coronas 🍻
Chicano 🇲🇽 🇺🇸 power
Great video! Lots of solid and professional culinary and grilling tips. You sir, are a pit master. You’ve got a new fan.
Thank you
Saw that Gordon Ramsey made a fajitas video. I think it’s hilarious how he acts he can outdo the locals at their own dishes. This esè just totally kicked his ass. Horalé
Thanks you Welder
Man he is over rated , saw him make tacos lmao 😂 wasn’t even a taco it was a subway taco haha
I usually don't do a wet marinade, usually just a rub and let sit for a few hours in fridge.
Using your marinade today, but added a 1/2 of a beer to it. Guess we'll see how much the flavor profile and tenderness changes.
Used your refried beans and Mexican rice recipes a few times, and they were a hit. Thanks Arnie, from a Texas native here.
Yessir! This is how it’s done. Skirt steak on a hot charcoal grill is pure magic.
Great , Arnie ! This will be my new "go to" recipe when making fajitas at home ! Be safe ! Greetings from Puerto Rico, my brother ! 😋
Thank you Perez, cheers
So enjoyed your videos! You are a great teacher and really enjoyed your love and respect you have for your mom. Subscribed!
Thank you
Love the way you explain your methods, you're the best!
Thanks Jasper
Man you're the real deal as you're the first pitmaster I have heard vocalized that feeling when you are through cooking and you still have an incrediblle fire/coals left over.
Thank you
..... extreme South Texas, Lower Rio Grande Valley.... about 40 years ago....a Mexican immigrant co-worker invited me to his home for fajitas....long story short ....he rubbed onion on the hot grill, squeezed lime juice on the meat...cooked it to a slight char, served with salsa and tortillas.... never had better before or since.
Arnie, I just got my OG and WOW in the mail today. Can’t wait to try it tonight on a skirt steak! Thanks brother!
That's great. Enjoy both rubs!!!
Dang!! That looked amazing!! 🥺
Thanks Daniel
This is an awesome video Bro!!!! I just made Fajitas (inside Skirt Steak) and now want to try this style. Gracias!!!!!
Thank you my brother, saludos
I'm watching this video now...I love Mexican food. I'm from San Diego. I love it!!
Absolutely love this. Thanks Arnie
I enjoy watching your videos 👍🔥. Thank you for the tip. I’ve recently started to bbq and just enjoy it.
Thank you and good luck cooking, it's a great way to enjoy life, friends and family
U will forever want to eat off ur grill from now on!! Bbqing is the best!
You are freaking amazing! Your method to grilling fajitas is exactly what I use now. Educational, passionate and eye appealing. Please make more videos! Great work! 👍
Thank you Alex, yessir more to come
They look fantastic and must be delicious 🤤 I’m a new to your channel and I will enjoy your cooking videos brother. God bless you and your family.
Thank you
Can't wait to use your recipe and WOW my brother and nephews! Just watching your video made my mouth water!👍👍👍
I am drooling! Makes me want fajitas! I’m a Texas girl originally from Kingsville now living in San Antonio!
God bless Texas 🇺🇸✝️❤️ 🇲🇽
I used your marinade recipe. It came out really good & tender....
Man I’ve been cooking fajitas wrong, I definitely learned a lot from this video. Salud
Thank you Giovani
I loved this video!
Tomorrow's dinner, I'm making these, and this time, I will follow the recipe exactly! I'm a hard head and sometimes do my own thing, but skirt steak is tricky but is one of my favorite steaks.
I entered my first book off last Saturday Arnie, I got 3rd place lol, I made mock turtle soup.. Cajun style
Cook off lol
Looks amazing bro.
In Chicago we call that meat arrachera and I can tell that was the inner. Looked amazingly tender and Juicy too.
Thank you
Yes sir, fajitas are arracheras.💗
@@BrendaRodriguez-by5gc lol, no matter what you call them they are good, but fyi arracheras are "hanger steaks" not skirt steaks. Each cow has one inner and one outer skirt steak but each cow only has ONE arrachera aka hanger steak. Happy grilling from the RGV.
everyone needs a friend like you! thank you for the videos.