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Beli...Fajitas Arracheras... MARINADE

BeliBeli Posts: 10,751
edited 6:44AM in EggHead Forum
I'm so sorry I missed Darian's post this weekend, several of you asked for the recipe. Here it is. TKS Darian !!!!!

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.
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Comments

  • BENTEBENTE Posts: 8,337
    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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  • BeliBeli Posts: 10,751
    Now it is under marinades.
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  • BENTEBENTE Posts: 8,337
    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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  • Photo EggPhoto Egg Posts: 3,839
    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.
    IMG_1152.jpg

    Just before going on the Egg :whistle:
    IMG_1161.jpg

    Gobbbbs of goodness getting happy
    IMG_1165.jpg
    IMG_1166.jpg
    IMG_1170.jpg
    Thank you,
    Darian

    Galveston Texas
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  • BobSBobS Posts: 2,485
    Gracias Beli!
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  • Misippi EggerMisippi Egger Posts: 5,095
    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 ..... ;)
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  • BeliBeli Posts: 10,751
    Glad you liked it mi amigo, you've got a pretty good hand too, looks amazing.
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  • Misippi EggerMisippi Egger Posts: 5,095
    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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  • Photo EggPhoto Egg Posts: 3,839
    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,
    Darian

    Galveston Texas
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  • Photo EggPhoto Egg Posts: 3,839
    The bottle stuff here is so bad. I think it's half liquid smoke.
    Thank you,
    Darian

    Galveston Texas
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  • Photo EggPhoto Egg Posts: 3,839
    With your step by step directions it was easy. :laugh:
    Thank you,
    Darian

    Galveston Texas
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  • BeliBeli Posts: 10,751
    Glad you like it Clark, it's different
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  • BeliBeli Posts: 10,751
    You're welcome Bob
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  • Misippi EggerMisippi Egger Posts: 5,095
    That's kinda what I 'figured' you did. :)

    Thanks - it really does look good!
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  • Misippi EggerMisippi Egger Posts: 5,095
    Have you tried it on chicken or would you change it up any?
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  • BENTEBENTE Posts: 8,337
    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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  • BeliBeli Posts: 10,751
    Clark I'd use the same just go easy on the jalapeños
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  • Misippi EggerMisippi Egger Posts: 5,095
    :whistle: :ohmy: :evil: :woohoo:
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  • Photo EggPhoto Egg Posts: 3,839
    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,
    Darian

    Galveston Texas
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  • BENTEBENTE Posts: 8,337
    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

    ·
  • tacodawgtacodawg Posts: 335
    Thanks for sharing the recipe. I will print it out so it is ready to go. Thanks for sharing.
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  • HossHoss Posts: 14,587
    SAVED! Thanks Much!!! :)
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  • BeliBeli Posts: 10,751
    Great, Tim, hope you like it
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  • BeliBeli Posts: 10,751
    Hoss, something diferent & very tasty
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  • Judy MayberryJudy Mayberry Posts: 1,616
    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
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  • Photo EggPhoto Egg Posts: 3,839
    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,
    Darian
    Thank you,
    Darian

    Galveston Texas
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  • GriffinGriffin Posts: 6,970
    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.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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