Post # 1
What is the best meat to purchase when making fajitas that won’t break my wallet. I usually liked to used steak and then cut it up in strips and marinate it. I think, however, that strip steak around here is often very tough so what other options do I have? Sorry for the strange question.
Post # 3
I usually buy cheap steak and just cook it medium rare; you could easily do chicken breast though.
Post # 4
Chicken! They are so tasty! Also skirt steak. It is cheap and specifically sold for fajitas.
Post # 5
London Broil could work as well. If you marinate it in coffee for a little bit it tenderizes it.
Post # 6
My husband just made fajitas a few nights ago with chicken thighs. I was skeptical at first but they were probably some of the best fajitas I’ve had in a while. As far as beef goes london broil works well and usually can be used as half for fajitas and half for a seperate meal.
Post # 7
Try skirt steak or really any steak cut. The trick or tougher meats is to marinate (the acidity in a marinate tenderizes it) you can pound it to tenderize it further and then cook it medium rare (itll keep cooking as it sits)
Chicken has already been mentioned
Try cooking chicken in salsa till its tender and falls apart on low or in a crockpot. its a pulled chicken that is perfect for mexican dishes
Post # 8
@lefeymw: “Try cooking chicken in salsa till its tender and falls apart on low or in a crockpot” — that is genius and I so plan to try this! Do you do breasts or pieces or… ? Thanks.
Post # 10
I make fajitas with whatever meat I have around, fresh or leftover. I have made them with steak, chicken, pork, rabbit and vanison. Pork is usually pretty cheap.
Post # 12
Chicken works out great. You can make it in a skillet, crock pot, boil it in chicken broth, bake it.
WHATEVER you want!
Post # 13
When I am on the hunt for inexpensive meat, I hit up the local grocer when I know it’s time to mark down the meat.
Usually it’s “sell by” the next day, good for a week or so after that, and even longer if you freeze it. I’ve got some really nice cuts of meat for cheap this way.
A meat tenderizer is pretty helpful as well, just don’t smash your finger.
Post # 14
We usually use petite sirloin pieces and dust them with seasoning and then cook them under the broiler until medium rare. We cook the pieces whole so they don’t get too done too fast and then slice really thin. As long as it is pretty rare and cut thin it is always tender. Makes the best fajitas and you can usually get this cut of meat for under two dollars per pound.
Post # 15
@Mrs Hedgehog: AGREED…Chicken is the best. If you buy a large quantity of it, you usually can get a better deal, or even if there is a cut of meat that is a “quick sell” because they want to move it. I usually buy a huge thing of chicken then freeze the stuff I don’t use right away and use it for future recipes.