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Beli...Fajitas Arracheras... MARINADE
Authentic Mexican Arracheras, the original forerunner of the Tex-Mex Fajita, adapted for cooking at home. You can adjust the jalapenos to your liking. BUEN PROVECHO!!
List of Ingredients
1/4 cup cumin seeds
1 1/2 teaspoons freshly ground black pepper
1 cup olive oil
1/2 cup freshly squeezed lemmon juice
3 bunches cilantro, including stems
4 cloves garlic
4 jalapeno chiles, cut in half lengthwise
3 pounds skirt steak, trimmed and cut into 6 serving pieces
1 1/2 teaspoons kosher salt
Instructions
Lightly toast the cumin seeds in a dry skillet over high heat until their aroma is released, 1 to 2 minutes, shaking the pan taking care not to burn them. Combine the cumin seeds, olive oil, lemmon juice, jalapeno chiles, garlic, salt, and black pepper in the jar of an electric blender and puree until smooth. Scrape down the sides, add the cilantro, and pulse until just blended. Rub the meat generously with the marinade, roll the pieces up into tight logs, put them in a resealable plastic bag, and refrigerate for 24 hours to 48 hours, turning once or twice.
Heat the egg until it is very hot. Position the rack about 4 inches from the heat. left the steaks from the marinade and grill each side until seared, 3 to 4 minutes, turning once. Discard the marinade. Remove to a warm platter, let rest for 5 minutes, and then transfer the steaks to a cutting board, slice across the grain into thin strips, and serve.
Comments
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did you post this in the recepie section? i hope so i would like to try this sometime this weekend
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Now it is under marinades.
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cool thanks!!!
also your pictures of the mountians were great!happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Beli,
This has such a fresh, bright taste.
It was a big hit and "everyone" made remarks on how originally fresh the taste was.
I made the mix and bagged in foodsaver bags Thursday night and cooked Saturday afternoon. Each bag had a little over 3 pounds of skirt steak.
Thank you my friend...
Let reast for an hour to warm them up a bit.
Just before going on the Egg
Gobbbbs of goodness getting happy
Thank you,DarianGalveston Texas -
Gracias Beli!
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Great-looking cook, Darian.
Question: did I understand you marinated the meat for 48 hr in the marinade?
Also, how do you vac-seal in a bag something with so much liquid without sucking the liquid up into the vac machine? What's your trick for that? :huh:
Thanks ..... -
Glad you liked it mi amigo, you've got a pretty good hand too, looks amazing.
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Beli, thanks for posting the marinade. So much better to be able to make something with a new taste rather than the bottled stuff! :laugh:
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Clark,
Mine was bagged for about 40 hours. I did a double batch but only used 2 peppers total. I like the spice but it was for a large group of people.
It was really great and not your normal generic fajita taste.
I hit the manual seal on the food saver machine almost as soon as I saw the air start to move out of the bag.
It was not a vacume seal but just a strong bag that I could bang around and would not leak. I rotated the bags several times in the frig.Thank you,DarianGalveston Texas -
The bottle stuff here is so bad. I think it's half liquid smoke.Thank you,DarianGalveston Texas
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With your step by step directions it was easy. :laugh:Thank you,DarianGalveston Texas
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Glad you like it Clark, it's different
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You're welcome Bob
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That's kinda what I 'figured' you did.
Thanks - it really does look good! -
Have you tried it on chicken or would you change it up any?
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Egg????
they must be making them thinner than when i got mine :laugh:
did you eat them as is or did you put it into tortillas?happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Clark I'd use the same just go easy on the jalapeños
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:ohmy: :evil: :woohoo:
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We picked up fresh tortillas from the store and warmed them on the grill.
Along with the grilled onions and peppes we had fresh salsa and guacamole, as well as shredded cheese.
Today for lunch at the office it was just a hunk of meat and a few grilled onions and peppers warmed up.
Yummy...a few chips and salsa on the side.
"they must be making them thinner than when i got mine"
That's a good one. On the plus side it's a 1970's model with the original gasket and grates. :laugh:
Oh, and I used Ozark Lump.Thank you,DarianGalveston Texas -
cool i will give them a try sometime this weekend!
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Thanks for sharing the recipe. I will print it out so it is ready to go. Thanks for sharing.
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SAVED! Thanks Much!!!
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Great, Tim, hope you like it
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Hoss, something diferent & very tasty
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Darian, those are fantastic photos. Yum yum yum.
Did you grill the onions and peppers on a grill plate with holes in it, or did you cook them in the foil pan? If in the foil pan, did you just roast them for a while with the lid down, or what?Judy in San Diego -
Hi Judy,
I used a big Wok and cooked them with a little butter and oil. They were the sweet onions and were very good.
Cooked uncovered for the most part.
Thank you,
DarianThank you,DarianGalveston Texas -
Thanks for posting this and putting it in the recipe section so it will be easy to find. I'm heading back down to Corpus this weekend and I'll try this out on my father in law (who is hispanic) to see what he thinks. I'm sure he'll love it.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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