Fajitas - Cut up before or after cooking? / slice or cube?

[Pedernal]

Not a very clear pic but here is a sample of a fajita, chicken and sausage discada... Bell pepper,onions and jalapeños are the veggies I normally add... For the record I cooked than sliced...

[k9trainer]

Grill the skirt whole then cut...

Cutting before hand is stir fry..

Always slices....Cubes are for carne guisada..

This man speaks the truth.

[TexasCanesFan]

On disc, cut into pinky size strips, maybe a tad bigger and let soak in seasoning and Italian for day or so.
Fire up disc, pour meat and marinade all into disc, cook for a couple minutes and throw in the onions and jalepenos. Another few more minutes and good to go. Let sit for a few, warm tortillas and add quacamole and queso and good to go.

Cooking time will vary on amount of meat and amount of juices.

And skirt meat does not work good with above. Top sirloin or have used brisket before.
Square strips.

Ummmmmmm

Nothing you described has anything to do with fajitas. The "skirt meat does not work" part was kinda a clue for me.

[wtx223]

Ummmmmmm

Nothing you described has anything to do with fajitas. The "skirt meat does not work" part was kinda a clue for me.

Have fun chewing your 'fajitas'....
Never have tried it this way have you?

[TexasCanesFan]

Have fun chewing your 'fajitas'....
Never have tried it this way have you?

Although I am sure I am missing out, Italian dressing will remain out of my fajita experiences.

I will stick to mesquite coals and the old "red" seasoning on fajita meat.

I am more a La Michoacana or La Azteca man myself.

[Sean]

I'm totally shocked that this is even a question in Texas on a Texas hunting forum.

[TexasCanesFan]

I'm totally shocked that this is even a question in Texas on a Texas hunting forum.

Glad you said it.

I expect Ole Martin Yan to post up about throwing water chestnuts in.

[Sean]

On disc, cut into pinky size strips, maybe a tad bigger and let soak in seasoning and Italian for day or so.
Fire up disc, pour meat and marinade all into disc, cook for a couple minutes and throw in the onions and jalepenos. Another few more minutes and good to go. Let sit for a few, warm tortillas and add quacamole and queso and good to go.

Cooking time will vary on amount of meat and amount of juices.

And skirt meat does not work good with above. Top sirloin or have used brisket before.
Square strips.

This sounds a lot like Scraps from Big O's out near Coleman.

[Comanchehunter]

Originally Posted by TexasCanesFan

Ummmmmmm





Nothing you described has anything to do with fajitas. The "skirt meat does not work" part was kinda a clue for me.
When I was a kid, skirt steak sold for $.49 a pound because it was a throwaway or hamburger grind meat. Then came the fajita revolution and
up came the price. I think his point was that there are a lot of cuts of meat that cost the same that are a lot better to make tacos with.

Nothing better than a good, hot mesquite fire to cook some good fajitas, whole then sliced against the grain. I cook the vegetables in the discada. If the discada is your only means, then slice and cook in batches, the key being getting a good caramelization on the individual strips.

[Texastaxi]

I'm totally shocked that this is even a question in Texas on a Texas hunting forum.

I concur!

[Arrowflinger84]

definatly cut after so the juices dont drain

[Uncle Saggy]

What kinda Yankee question is this?

Me being a Yank, a good question with a lot of good replies. As a true Yankee I would pee on a mesquite smoked brisket rather than pass up a Chicago Italian Beef Sammich!!!! Flame away boys!

[Uncle Saggy]

Oh, and I'd bet my salsa is better than BoB's
Lol

[BanderaCntyAxis]

All this did was make me hungry

[krisw]

If I grill them, I grill the meat whole. Let it rest for a few minutes and cut against the grain. If I use my griddle or a skillet, I cut it first.