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January 2019

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BenchWarmer Beer Dip

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Red's South Texas Fajitas Recipe

Red's South Texas Fajitas recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Red's South Texas Fajitas recipe  PDF

4 Jalapeno peppers
Pierced 3 tb Chili powder
1 ts Cayenne pepper
1 8 oz bottle herb and garlic
oil based salad dressing 1 cn Beer preferably Lone
Star 1 1/2 ts Garlic powder
4 sm Me ican limes juiced
2 ts Cumin powder
1 lg Onion minced
2 tb Cilantro minced
1 tb Worcestershire sauce
1 Bay leaf
3 lb Skirt steak
About twelve to fifteen years ago, fajitas were discovered. since then, an awful lot of good meat has been wrecked, and skirt steak once a grinder item has risen sharply in price. Because skirt doesn't come from a tender quadrant of the carcass, some care is needed to turn it into good food. First, it needs to be marinated to tenderize and flavor it. Mi all the ingredients together, e cept the meat, to make a marinade. Pour over the skirt steak, in a non reactive container (not metal), cover, and stir occasiionally for si to eight hours. Fajitas can be cooked in several ways. If you have the space, smoke the fajitas for 30 minutes with pure mesquite smoke, and then cook for 4 7 minutes per side over direct heat mesquite coals being the heat of choice. Baste with the marinade throughout the cooking process. If you need to cook completely over direct heat, then use a fairly slow fire, about like you should use when grilling chicken, and cook, covered if possible, for about 10 15 minutes per side, basting with the marinade. Figure about a half pound of meat and 3 to 4 tortillas per person. When slicing fajitas, you'll notice that the grain of the skirt steak all runs the same way. If you'll slice the skirt at a forty five degree angle to the grain, and hold your knife on a forty five degree angle as well, you'll find that the fajitas are much more tender Serve the fajitas with flour tortillas, pico de gallo salsa, guacamole, and cold beer. You'll notice that I didn't say anything about chicken fajitas that's a contradiction in terms. Recipe By : Chile Pepper Magazine Sep/Oct 1990

Red's South Texas Fajitas recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
581 people have voted
Last Reviewed on 2019-01-18

Friday, Jan 18 2019 Download & Print Red's South Texas Fajitas recipe  PDF   Mexican recipes RSS   New

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1 Te t Only Freshly made paneer is delicious and may be eaten immediately, without further preparation or adornment. However, in most recipes, paneer must be cooked before it is added to the other ingredients. Broiling, which is discussed in the story, is the method I prefer because very little oil is used. If you don't wish to broil the cheese, here are a few alternatives: TOASTER OVEN: Grease a small baking tray with vegetable oil. Place paneer cubes on the tray and brush with oil. Bake at 400F until golden brown, about 6 to 8 minutes. Remove and use in any cooked paneer recipe. For a ...

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