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Best Pre-Marinated Fajita Meat?

  • j
  • J.R. Oct 12, 2012 06:24 AM

Do to time constraints, I need to do Fajitas tonight for a group. I'm looking for opinions on best Fajita Meat that is pre-marinated. I've used Fiesta and La Michiochana previosly. Anyone know of better in Dallas?

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  1. Central Market sells a very good marinated skirt steak for fajitas. It's very flavorful.

    Rudolphs may do one as well.

    1 Reply
    1. re: twinwillow

      ah, yes, forgot about CM. thanks. TW

    2. Central Market has an Orange Honey Habenero that is to die for....

      6 Replies
      1. re: masnole

        Now you're making me hungry!

        1. re: foiegras

          thanks for the responses. I wanted to follow up. I ended up going to Fiesta for beef and chicken as I had to feed 20 in hurry. It was exactly half price of CM. Knowing my audience, they would be able to tell the difference. Not bad. Chicken was better than the beef, but it worked well in a pinch. NIce to have all the fixins fresh, homemade, and ready to go. Chicken was better than La Mich. Beef is better at La Mich IMO.

          1. re: J.R.

            What cut of beef was it? Skirt/flank/other?

            1. re: CocoaNut

              Skirt. It did have a kinda rubbery texture.

            2. re: J.R.

              I don't think anyone was claiming CM would be cheaper, just better quality ;) Recently I bought meat for the first time at Fiesta as I don't like having to hit more than one grocery store on a weeknight. It seemed OK, but it wasn't the quality I get at CM. Recently the Fiesta meat department has begun smelling better (my location, obviously, don't know about others). Previously it was painful just to walk by it. Not sure what was going on there, but it didn't seem to be good ...

              1. re: foiegras

                I feel the same about Fiesta as well. I also would prefer to pay more for better quality. There's never anything in their meat counter that looks appetizing to me.

        2. I watched a Rick Bayless fajita program over the weekend - his comment was "in Mexico, marinade soaks are very short, about an hour". He proceded to make a simple marinade of lime juice, oil, Worcestershire, and roasted garlic/Serrano.
          Easy and quick, I made it the following day with about a 2 hour soak. It put a delicious char to the beef - next time I won't waste time roasting the garlic and will omit the peppers entirely - no added flavor benefit.