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philpom

Fajita meat marinade

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A few tweaks here, a few tweaks there and now it's ready for y'all to try it out.  I have tried it on chicken and beef, it has been described as heavenly....

 

The idea is that we don't cover the meat but just add that something special.

 

Fajita marinade:

 

Good for up to 2 pounds of meat

 

1/2 cup of water

1/2 cut of white vinegar

1 1/2 tb chili powder

1 tb lemon pepper

1 tsp paprika

1 tsp garlic powder

1 tsp ground cumin

1 tsp sugar

1/2 tsp salt

1 small one cup bouillon cube crushed.  Beef or chicken.

 

Blend well and poor over meat in a zip bag.  Give it 4 hours or overnight turning and such every hour.  I find that the combination of the bag and a bowl makes less marinade go further.  Enjoy!

 

IMG_20140119_191204_401_zpslxkhvn4j.jpg

IMG_20140119_234323_053_zpsy3kqw5fi.jpg

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On 1/21/2014 at 9:45 PM, philpom said:

A few tweaks here, a few tweaks there and now it's ready for y'all to try it out.  I have tried it on chicken and beef, it has been described as heavenly....

 

The idea is that we don't cover the meat but just add that something special.

 

Fajita marinade:

 

Good for up to 2 pounds of meat

 

1/2 cup of water

1/2 cut of white vinegar

1 1/2 tb chili powder

1 tb lemon pepper

1 tsp paprika

1 tsp garlic powder

1 tsp ground cumin

1 tsp sugar

1/2 tsp salt

1 small one cup bouillon cube crushed.  Beef or chicken.

 

Blend well and poor over meat in a zip bag.  Give it 4 hours or overnight turning and such every hour.  I find that the combination of the bag and a bowl makes less marinade go further.  Enjoy!

 

IMG_20140119_191204_401_zpslxkhvn4j.jpg

IMG_20140119_234323_053_zpsy3kqw5fi.jpg

I made this up and stored skirt steak in it. 

I do love Fajitas but some times the meat is still a bit tough. I made one batch and liked the flavor but was puling the meat out of the wrapper as I bit it.

I took what was left and did a 125 sous vide that ended up going far longer than I intended at 8  hours.

I kept it in the meat drawer and pulled pieces as I needed them and browned  them on the half moon cast iron on the Big Joe.

With just two of us we do nor go through a lot at a single meal.

This is an amazing marinade and it works very well for a sous vide liquid. With the sous vide treatment the meat was deeply flavored and bite through tender.

Just Wonderful.

I had meant to post this a good while ago but lost track of it with the change to the new site.

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Thanks y'all, I use this marinade routinely.  Everyone that tastes it absolutely loves it.  Letting it set overnight works well.

Marty, sounds like you have discovered a good way to cook it "on demand".  That might be a fun way to do a small gathering, everyone dress their tortillas and then go out and sear their own meat - get them involved and maybe turn some in to a griller!

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On 9/25/2016 at 2:04 PM, philpom said:

Thanks y'all, I use this marinade routinely.  Everyone that tastes it absolutely loves it.  Letting it set overnight works well.

Marty, sounds like you have discovered a good way to cook it "on demand".  That might be a fun way to do a small gathering, everyone dress their tortillas and then go out and sear their own meat - get them involved and maybe turn some in to a griller!

Once cooked sous vide it keeps extremely well. Yes It is very easy do on demand and it is so tender. It will be a go to at our house.

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