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Thu Jul 13, 2017, 10:29 AM

Restaurant-style fajitas recipe

Hubby grew up in Texas, so he had a lot of TexMex growing up, of course. Fajitas are really a restaurant style food, not something you'd see in a lot of border-town homes, and certainly not something you'd see a lot of in Mexican homes. But they are delicious and a fun way to have a few people over for dinner. We usually put the hot cast iron in the middle of the table on a trivet, and then everyone rolls their own.

This recipe is super easy to customize. We used skirt steak, but you can also use flank steak, bavette, cheek, or also chicken (dark meat works better like boneless thighs), shrimp, or if you want to cut the meat out, you can use eggplant, zucchini, or portabello mushroom caps. Likewise, if you don't like (or have access to) poblano peppers, you can use cubana, jalapeno, or just regular green, red, or yellow bell peppers.

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Arrow 6 replies Author Time Post
Reply Restaurant-style fajitas recipe (Original post)
Saviolo Jul 2017 OP
WhiteTara Jul 2017 #1
Saviolo Jul 2017 #2
WhiteTara Jul 2017 #3
rusty quoin Jul 2017 #4
Saviolo Jul 2017 #5
MerryBlooms Jul 2017 #6

Response to Saviolo (Original post)

Thu Jul 13, 2017, 10:36 AM

1. Looks Great

I'm keeping this and will try it! Thanks

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Response to WhiteTara (Reply #1)

Thu Jul 13, 2017, 11:52 AM

2. I'd love to know how it works out for you :)

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Response to Saviolo (Reply #2)

Thu Jul 13, 2017, 02:34 PM

3. Okay!

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Response to Saviolo (Original post)

Thu Jul 13, 2017, 11:10 PM

4. I like it. I'll bookmark it even though I think I got it.

I've had a real problem getting fresh garlic. The supermarket garlic...all of them have been a disappointment, even to the point of it even having that green sprout all ready in the middle when I got it home. I did find a small Mexican market with great garlic and peppers since.

The pan seemed over crowded. I have a 14" carbonized steel pan and use it all the time.

Thanks for this recipe.

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Response to rusty quoin (Reply #4)

Fri Jul 14, 2017, 12:09 PM

5. It doesn't really suffer from over-crowding

And if you think about the restaurant ones, they're really chock-a-block with onions (though they've likely got a stock of partially wilted onions in the walk-in). We like our veggies well-seared but still a little al dente

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Response to Saviolo (Original post)

Fri Jul 14, 2017, 07:48 PM

6. Boomarked!

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