Clay's Fajitas





 Clay’s Fajita Recipe & Method       

 

Trim all the gray skin off the fajita and slice it the full length in half.  If it is 1.5” thick cut it to .75” or half the thickness

 

The sop is a mixture of the following:

pineapple juice

crushed pineapple

soy

onion powder

garlic powder

minced garlic

fresh cracked black pepper

fresh basil.

 

Cilantro works but is more over bearing.  With your hands work the sop ingredients into the meat.  Place fajitas in a ziplock and place in the refrigerator over night. 

 

Cook fajitas fast like a good steak.  A very hot direct heat fire and 1 or 2 minutes each side.  Do not over cook.  Let fajitas rest for about 5 minutes before you slice.  Make dern sure you slice them against the grain at a steep angle.  Slice thin unless you like them thicker.  You can always add very hot peppers to spice it up.  Enjoy!

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