Pappasito's Restaurant has THE BEST fajitas!
The secret to Pappasito's Fajitas is their marinade and their tenderizing process: they repeatedly pierce the flank steak with a tenderizer fork; put it in a thick, tough, vacuum bag; add the marinade; remove all air after adding the marinade; and then seal the bag. And then, and here's the difficult part, they throw the bag into a rotating tumbler drum (kind of looks like a small cement mixer with internal baffles) which beats the hell out of the meat over night).
You need to marinate for at least 8 hours.
For cooking, they get the grill as hot as possible and sear on each side for only about 1.5 to 2 minutes (for the flank steak -- always cook your chicken well).
The good news is that I do everything they do except the cement-mixer step and the end result is still very good. I typically marinate for a fairly long time to compensate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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