There's a place in CF that does that too, and it's phenomenal. Greasy and delicious
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There's a place in CF that does that too, and it's phenomenal. Greasy and delicious
If you can handle it, substitute the green peppers for jalepenos or serranos.
Try lightly roasting the poblanos and or onions, it changes the flavorI used to have to go to Pappasito’s all the time while in Tejas. They used to give you a cooked poblano as the pepper in the fajitas. I use poblanos almost exclusively as the pepper in my home fajitas because of that.
I was actually going to shout out that place.I used to have to go to Pappasito’s all the time while in Tejas. They used to give you a cooked poblano as the pepper in the fajitas. I use poblanos almost exclusively as the pepper in my home fajitas because of that.
Try lightly roasting the poblanos and or onions, it changes the flavor
Shrimp, definitely the shrimp.What's your take on fajitas? Do you regularly order or pass?
Im starting to notice a trend in your dining habits..Personally, I'm a pass. Usually the only good part of fajitas are the sizzle on the way to the table. Otherwise, often dry and gotta do all the work myself. I am a pass. Usually much better items on the menu.
I was actually going to shout out that place.
Houston right?
I got full as shit on thrm.one night and thr next night we went to the seafood one.
What's your go to mexican restaurant in Ankeny? I used to like Guadalajara, but now prefer Cancun. Wife and her family love Molcajete.If at a sit down restaurant, it is the only thing I get. Copious amounts of freshly stir fried steak, onions, and peppers, and I can build by own fajita with what I want in it. I don't see the point of ordering anything else, unless you want to go the deep fried angle of a chimichanga.
Post 43What's your go to mexican restaurant in Ankeny? I used to like Guadalajara, but now prefer Cancun. Wife and her family love Molcajete.
Keep reading the thread! Ours is Hidalgo. Sometimes we go to Cancun because it is closer. But Hidalgo is better.What's your go to mexican restaurant in Ankeny? I used to like Guadalajara, but now prefer Cancun. Wife and her family love Molcajete.
No hand pic, no confirmed kill.I just had tacos.
If you use pineapple juice as a tenderizer, you only need to do it for like an hour or two. Saves time on the marinating, and if you do it much longer it will actually make the steak mushy, in my experience.Sometimes order them but the ones I make at home are better. Have to marinate the steak for at least 24 hours though. There's a Mexican market/butcher shop here that does marinated Arrachera (Sp?) that's pretty damn good for deciding on fajitas at home after work.
Pork green chile is my favorite but nobody does it right out here in Oregon so we have to get 20 pounds of roasted hatch green chiles and seal/freeze them the one time of year they come to Oregon.
It's great American food. I love them.What's your take on fajitas? Do you regularly order or pass?
Good fajitas aren't ever going to be dry. The steak is going to still be medium-rare to medium, and the chicken will be juicy.Personally, I'm a pass. Usually the only good part of fajitas are the sizzle on the way to the table. Otherwise, often dry and gotta do all the work myself. I am a pass. Usually much better items on the menu.
I'll have to remember that for a quick marinade! The no pic uses OJ, lemons, limes, seasonings, soy sauce (I think), cilantro, fresh garlic and a few others I'm sure I'm forgetting. I cube up the steak while she does the marinadeIf you use pineapple juice as a tenderizer, you only need to do it for like an hour or two. Saves time on the marinating, and if you do it much longer it will actually make the steak mushy, in my experience.
Hildago was great the first time we went and we'll below average the 2nd time. Haven't been back since then. Cancun always seems to be consistent.Hidalgo – Mexican Bar & Grill
hidalgomexicanbarandgrilliowa.com
There was a place in Houston - Doneraki -that had excellent fajitas. That was at least a decade ago so I can’t vouch for the present.I haven't had a good fajita since I left Texas. So no, I tend not to order them.
I'll have to remember that for a quick marinade! The no pic uses OJ, lemons, limes, seasonings, soy sauce (I think), cilantro, fresh garlic and a few others I'm sure I'm forgetting. I cube up the steak while she does the marinade
My band recorded a jingle (mimicking the one O’Kellys had at the time) that we sent to KRNA. It never made the air. I still have the cassette stashed away somewhere.Stop going to Carlos O Kellys for mexican food.
Love myself some fajitas.
Fresh pineapple juice rules them all. Only 30 minutes needed for thin cuts, and two hours for thick cuts. I suppose longer for a big ol' chuck roast or something. But this warns about doing it too long or you get mushy broken down steak.I'll have to remember that for a quick marinade! The no pic uses OJ, lemons, limes, seasonings, soy sauce (I think), cilantro, fresh garlic and a few others I'm sure I'm forgetting. I cube up the steak while she does the marinade
We've only been a few times and it delivered. Cancun is always solid. I would say though that Cancun's ceiling is much lower than Hildalgo's (and the ambience is much worse), so I would rather chance Hidalgo's coming up short in a place with a cool vibe than have a sure thing which I know won't be as good as Hildago's best food.Hildago was great the first time we went and we'll below average the 2nd time. Haven't been back since then. Cancun always seems to be consistent.
That looks delicious.
- 2 cans pineapple juice (2 cups total)
- 1 15oz. bottle low sodium soy sauce
- 3 limes, juiced
- 5 garlic cloves, pressed or smashed
- 3 T. fresh cilantro, chopped fine (optional-for beauty)
- 2-4 lbs. steak fajita meat (such as skirt steak, flank steak, tri-tip, sirloin, etc.)
Acids make great marinades for tough cuts but ya gotta be careful. They go from thick and meaty to soft pretty quick (that’s what she said)Fresh pineapple juice rules them all. Only 30 minutes needed for thin cuts, and two hours for thick cuts. I suppose longer for a big ol' chuck roast or something. But this warns about doing it too long or you get mushy broken down steak.
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Grill like a pro this summer! Ditch the tough, dry meats and achieve sweet, juicy tenderness with nature's meat tenderizer: pineapple juice! The active ingredient in pineapple juice is your secret weapon for restaurant-quality, tender cuts of meat at home every single time.station1923.com