Fajitas
- Thread starter millah_22
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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.
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.
Im starting to notice a trend in your dining habits..
Sauerkraut, why isn't it sold as a condiment?
It should be in the condiment aisle like giardiniera, right? I had to shuffle over to the canned vegetable aisle today at Hy-Vee to get some kraut for brats tonight. Other than on a brat, what's kraut used for? Nobody eats a bowl of it straight.
iowa.forums.rivals.com
Very rarely. I judge a new Mexican place by their pork chili verde. If they ask if I want corn tortillas (rather than me having to ask), that's a bonus.
Pappasitos is all over Tejas - and I’ve been I think to almost all of them over the years. Clients love that place for some reason. I mean, it’s fine, good actually…but if I lived there I’d be going to so many different places. Same with Pappadeaux.
What'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.
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.
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.
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.
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.
Bad fajitas are sliced too thin, and the meat will be dried out like that.
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
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.
- 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.)
Say what you will about them now, but when it was good, Chili's had great fajitas and very good black beans,
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.
Carlos OKellys a Mexican cafe
I ate there last night and I have the runs today
I dunno what happened but it won’t go awaaayy!
Carlos Kelly’s shitty Mexican cafe. OLE!!!
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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.
The Secret to Juicy, Tender Meats at Home: Pineapple Juice aka Nature'
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
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.
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.
The Secret to Juicy, Tender Meats at Home: Pineapple Juice aka Nature'
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.
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