So, you want to make authentic, spicy south Texas style fajitas but don’t know where to begin? Let me throw down some logic!
First a few important items to note: 1) Flank is much better, albeit more expensive than skirt. If using flank, it will tenderize fairly quickly (24 hours max). If you over marinade, you’ll be left with somewhat mushy meat. If you are using skirt, that’s cool too, however give it two days. 2) Fiesta brand seasoning is the absolute best. Do not accept imitations! 3) Do not follow the instructions on the seasoning pkg. Not that they aren’t good, but simply because I’ve gone through the many years of trial and error and have found that:
- When you pre-slice your meat prior to marinade, all sides get spice!
- Beer makes everything better!
Alright, enough writing- let’s get to watching!
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