The Fajita Secrets Used in Mexican Restaurants (an Easy Sizzling Fajitas Recipe at Home!)

this is the guy everybody wants as a neighbor and you always show up to the block party when its his turn

Thank God for your videos. Dealing with cancer and chemo right now, and these videos actually give me an appetite, even if I can't currently enjoy tacos or salsa. I will again, though!! 💪🏻🔥🔥🔥

OMG. OMG. I love to cook, and I am even told that I am an outstanding cook, but I’m thinking that this might’ve been the best thing I have ever made in my life! I wrote down the recipe about six months ago, and never had a chance to make it until this evening. I used flank steak that had been pounded within an inch of its life, so after the marinating (9 hours), it was incredibly tender. As I always do, I followed the recipe 100% the first time, except for a minor timing change. I put the tomatoes, Morita peppers, and some onions on the grill before I cooked the steaks. That way I could purée the salsa while the meat was cooking. I used an electric griddle which only went up to 400°, so I didn’t think I would get a good char on the beef. After draining the marinade, I grabbed the beef batches with a paper towel — so It seared up beautifully. But the FLAVOR!! I credit the WOW! Seasoning, and believe it is a MUST for this recipe. It adds a depth of flavor that would be totally missing without it. And I did sprinkle chopped cilantro on top, and cut up a lime, because I always do that with Mexican food. I would’ve eaten six of these if I wasn’t watching my weight. I’m going to try some more of your recipes!. This was beyond a winner!

I was a chef years ago. Let me tell you that trick. We would put the metal steak plate in the steak broiler, beside the steak. You cook the steak one level below the desired doneness. It was plated, and as the waiter's went out the kitchen door, we put a small ice cube on the metal plate. Wala, steam and sizzle.

Yes! Soy sauce is a key ingredient. Outside skirt steak or flap meat which is the cap of a prime rib / rib eye are the only cuts to use. Tender and very flavourful…

This is the first video I've seen of yours, Arnie. I am in no way Hispanic or Latino in any way...I am whiter than rice. But I legit just felt like I was watching a family member cook something awesome! Your style, smile, and presentation absolutely rocks. Subscribed!

God bless Mexico, from a Texan that lives in western New York now. I miss true Mexican food so much!!! Love this!!!

You made me LOL with that “ Mira! Mira! Mira no mas! Que chulada!” Something my brothers would def say when they cook some delicious meat on the grill.

Man I need to take a food vacation to Texas and hit all the regions. A+ for the marinade, and another A+ for rocking an old school thick mustache like a boss.

My daddy died when I was 17. He had a super fun spirit like Arnie. I just loved watching you cook and had to subscribe! Thank you for such a fun video. And the food looks awesome!

For those that are wondering what kind of stove Arnie was using, it is probably a dual burner butane stove which are approved to be used indoors. Please don't use a camp stove or a propane stove indoors and definitely not a charcoal stove.

Honestly one of the better foodtoobers I've watched. Love the slightly unhinged vibe...means he's a good cook.

Having lived in Texas over 24 years and then leaving, watching your videos makes me MISS TEXAS!! Loving your cooking style!! 😃😃

Truthfully I don’t want restaurant style fajitas! The meat is always so tough is very hard to eat it! I want to know how YOU make fajitas at home for your family. Well, after watching this video if restaurant style videos looked like these, they would forever have my business serving me these fajitas. Great job!

I have a method in my marinades that an old Chinese chef taught me... 1) Use everything but the oil and marinate for an hour (I've been using more Worcestershire than soy lately) 2) Add oil and marinate for 2-6 hours to seal in the marinade flavors...

The person who makes a success of living is the one who see his goal steadily and aims for it unswervingly. That is dedication.

El Tiempo Fajitas tower gets me every time. Plus a frozen margarita with a shot of patron. I’m in heaven. 😂

I made these today for a Mexican Christmas meal for our large extended family. It was the best fajita's I've ever made! Marinated them overnight. Fantastic flavor and super tender. My niece who works at a restaurant told me these were "way better" than the ones they serve! The beef was the hit of the day!!!! I cooked them on the Weber to get some mesquite smoke on them. Thank you for your fantastic videos from a fellow Texan! Merry Christmas! You ROCK!!!!!!!

ok my kidneys shut down and I've been stuck in the hospital for over a month and once I get out of here I'm going to make these they look so good

This man is a national treasure. Think I’ve heard that said on another one of his videos, but it hadn’t been said on this one yet.