- Oct 9, 1999
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Hey all,
Today, got one step closer to making GREAT fajitas at home. I got my inspiration from the chinese students in my graduate video class. They made videos of them cooking (frying everything), and I noticed how hot they set their stoves to stir fry stuff. I realized that I always go really easy on the temp. Well, this time, I turned the skillet up to about 9, and nuked the hell out of the fajitas. The water cooks out of the veggies, the meat sweats a little, the seasonaings begin to mix with all the juice, and then, really quickly at the end, all the moisture cooks out almost completely, and the stuff begins to really grill and fry on the skillet, giving it that singed flavor, and cooking the spices in, and the whole thing gets a thick, gravyish thing going on. THAT'S HOW IT'S DONE! It definitely made all the difference. In the past, may fajitas have always been so bland.
Well, now that I know HOW to cook them, there's only one thing: WTF spices do I use? I used McCormick fajita seasoning, and, I mean, COME ON. That's not authentic-tasting at all. It's like MSG and red coloring, with maybe a little pepper in it. What spices do Mexicans use in fajitas to give them that distinct flavor? If anyone knows, I'm all ears.
Ricky
DesignDawg
Today, got one step closer to making GREAT fajitas at home. I got my inspiration from the chinese students in my graduate video class. They made videos of them cooking (frying everything), and I noticed how hot they set their stoves to stir fry stuff. I realized that I always go really easy on the temp. Well, this time, I turned the skillet up to about 9, and nuked the hell out of the fajitas. The water cooks out of the veggies, the meat sweats a little, the seasonaings begin to mix with all the juice, and then, really quickly at the end, all the moisture cooks out almost completely, and the stuff begins to really grill and fry on the skillet, giving it that singed flavor, and cooking the spices in, and the whole thing gets a thick, gravyish thing going on. THAT'S HOW IT'S DONE! It definitely made all the difference. In the past, may fajitas have always been so bland.
Well, now that I know HOW to cook them, there's only one thing: WTF spices do I use? I used McCormick fajita seasoning, and, I mean, COME ON. That's not authentic-tasting at all. It's like MSG and red coloring, with maybe a little pepper in it. What spices do Mexicans use in fajitas to give them that distinct flavor? If anyone knows, I'm all ears.
Ricky
DesignDawg