Originally posted by Bushie
Sorry to disagree with some of the posts above, but fajita should NOT be cooked rare like a good steak. The flavor will not develop, and it will actually be tougher. Just my experience, anyway...
Spoken like an Austin Man. I agree. The key to me when working with skirt is marinate and cook over a hot fire. Have you ever seen the grills that those guys cook bistec on in Mexico? The grill screen is just a couple of inches above the coals.They are really more like really large roasting pans with a grate on top. We had a cool one that the workers built, at the brewery in Tecate, where I worked for a couple of years. They all made their lunch on it everyday and if I (that's El Jefe to you, Bubba) would spring for the meat, we usually had really decent food considering I was eating in the backyard of a large industrial plant in Baja (although it was in the middle of about 250, seventy five year old, beautiful olive trees that made olives that were black and huge).
I really got to where I prefferred the Mexican beef over American style. Still do. Meat is really lean and cut thin, but when you cut it that thin there is no real reason to trim the fat so much and the flavor is still there, just more subtle. I really love it when served on a Tampequena plate (beef, black beans, grilled peppers and onions, guacamole, corn tortillas) mmmmmmm, man I miss that food