What are fajitas?
Fajitas are a Tex-Mex dish that typically consists of grilled meat served with warm tortillas, guacamole, pico de gallo, and other toppings. The meat is usually skirt steak or chicken that is seasoned with a blend of spices. The word “fajita” means “little belt” in Spanish, referring to the cut of beef used in traditional recipes.
Fajitas originated in Texas and were traditionally made with beef. Skirt steak was commonly used because it is a thin, tough cut that benefits from marinating and the fast, hot heat of the grill. When grilled over high heat, the skirt steak cooks up juicy and flavorful. Today, fajitas are also made with chicken and shrimp.
The classic seasonings used for beef fajitas include:
– Lime juice
– Garlic
– Chili powder
– Paprika
– Cumin
– Salt
– Pepper
This blend of bright citrus and savory spices complements the beef perfectly. The lime juice tenderizes the meat while the spices add tons of Tex-Mex flavor.
Can you smoke fajita meat?
Yes, you absolutely can smoke fajita meat! Beef and chicken take very well to smoking. The slow cooking process tenderizes the meat even further and infuses it with delicious smoky flavor.
Smoking is a variation on the usual grilling method and adds deep, barbecue essence. Any type of wood smoking will work well, such as mesquite, hickory, apple, or other hardwoods. Smoking brings complexity while still producing the tender, juicy fajita meat you expect.
Here are some tips for smoking fajita meat:
1. Choose the right cut
For beef fajitas, opt for skirt steak or flank steak. Brisket can also be used. When buying beef for smoking, choose a packer cut brisket and separate the flat from the point after smoking. For chicken, leg quarters work well. Look for untrimmed chicken legs with the thigh and drumstick attached.
2. Season ahead of time
It’s important to season the meat in advance when smoking fajitas. This allows the spice rub or marinade to really penetrate the meat. Aim for at least 2-4 hours of marinating time, or you can season the night before. Use your favorite fajita seasoning blend.
3. Smoke low and slow
Aim to smoke the fajita meat between 225-250°F, with pecan, oak, or mesquite wood. Smoke the meat for 1-2 hours per pound until it’s extremely tender. Use a digital meat thermometer to ensure the internal temperature reaches at least 203°F for beef brisket. Chicken should reach 165°F.
4. Slice against the grain
After smoking, let the meat rest for about 20-30 minutes. Then slice the fajita meat against the grain into long, thin strips. This ensures maximum tenderness.
5. Quick grill at the end
For a touch of char and sizzle, quickly grill the smoked fajita meat over high direct heat for just 1-2 minutes per side. This step firms up the exterior while leaving the interior deliciously juicy.
Why smoke fajita meat?
Smoking fajita meat brings many advantages to the table:
Enhanced flavor
The biggest benefit to smoking fajita meat is the incredible depth of flavor. The slow infusion of smoky essence takes the Tex-Mex flavors to the next level. Smoking uses real hardwood smoke rather than liquid smoke flavoring.
Increased tenderness
Long, low cooking guarantees fork-tender beef and chicken perfect for fajitas. Even typically tough cuts like skirt steak become melt-in-your-mouth tender after several hours in the smoker.
Visual appeal
A dark, crispy smoke ring on the exterior of the meat looks so appetizing. Smoking imparts a lovely reddish-brown color that says “barbecue” and whets the appetite.
Moist and juicy
Despite hours in the smoker, beef and chicken fajitas turn out incredibly moist and juicy. The low heat prevents moisture loss. Leftovers reheat wonderfully too.
Versatility
Smoked fajita meat works great in everything from traditional fajitas to tacos, burritos, nachos, salads, and beyond. You can even chop or shred the meat for pulled chicken or pulled beef.
Step-by-step instructions for smoking fajita meat
Follow these simple steps for amazing, smoked beef or chicken fajitas:
1. Choose the cut
– Beef options: skirt steak, flank steak, brisket (packer cut, separate flat from point after smoking)
– Chicken: Chicken leg quarters (bone in, skin on)
2. Create a spice rub
Combine your favorite Tex-Mex spices to make a fajita rub:
– 2 tbsp chili powder
– 1 tbsp cumin
– 1 tbsp paprika
– 2 tsp garlic powder
– 1 tsp oregano
– 1 tsp salt
– 1⁄2 tsp pepper
You can also use a store-bought fajita seasoning instead.
3. Generously season all over
Rub the spice mix all over the meat, covering completely. Really massage it in. Refrigerate for at least 2-4 hours to marinate. Overnight is even better.
4. Smoke for 1-2 hours per pound
Set up your smoker to maintain a temperature of 225-250°F. Use your preferred smoking wood – mesquite, oak, hickory, etc. Smoke the fajita meat for around 1-2 hours per pound, until extremely tender.
5. Rest, slice, and serve
Once smoked to perfection, let the fajita meat rest for 20-30 minutes before slicing against the grain into long strips. Quickly grill the slices for 1-2 minutes per side over high heat. Serve sizzling hot with tortillas, peppers, onions, salsa, and all your favorite fajita toppings!
Best woods for smoking fajita meat
Certain types of wood lend amazing flavor when smoking fajita meat. Here are some top options:
Mesquite
Mesquite wood is ideal for Tex-Mex style fajitas. It provides an authentic southwestern flavor reminiscent of grilling over an open fire. The smoke is quite intense.
Oak
Oak wood has a milder, more subtle smoke that works well with beef and chicken. It provides a rich, nuanced flavor. Oak mixes nicely with fruit woods too.
Pecan
Pecan wood gives off a mildly sweet, nutty smoke perfect for pork or chicken. It’s a favorite wood in Texas barbecue.
Hickory
The quintessential smoking wood, hickory imparts a robust, smoky bacon-like flavor. It’s excellent with beef and gives fajitas a true barbecue essence.
Apple
Apple wood smoke has a delicately fruity aroma and pairs wonderfully with chicken or pork. It provides a sweetness that complements spicy fajita seasoning.
You really can’t go wrong mixing a few different smoking woods. The options are limitless for putting your own spin on smoked fajitas!
Smoked fajita recipes
Now let’s look at some mouthwatering recipe ideas that feature smoked fajita meat:
Smoked Skirt Steak Fajitas
| Ingredients | Instructions |
|---|---|
|
– 2 lbs skirt steak – 1⁄4 cup olive oil – 1⁄4 cup lime juice – 1 tbsp Worcestershire sauce – 2 tsp chili powder – 1 tsp cumin – 1 tsp salt – 1⁄2 tsp pepper – Flour tortillas – Toppings like shredded cheese, lettuce, pico de gallo, guacamole, sour cream, etc. |
1. Combine oil, lime juice and seasonings to make marinade. 2. Coat skirt steak all over with marinade. Refrigerate 2-4 hours. 3. Smoke steak over mesquite wood for 1 hour and 15 minutes or until internal temperature reaches 145°F. 4. Let rest for 10 minutes then slice against the grain into thin strips. 5. Quickly grill strips for 1-2 minutes per side over high heat. 6. Serve sizzling hot with warmed tortillas and desired toppings. |
BBQ Chicken Fajitas
| Ingredients | Instructions |
|---|---|
|
– 3 lbs bone-in, skin-on chicken thighs – 1⁄4 cup chili powder – 2 tbsp brown sugar – 1 tsp salt – 1 tsp garlic powder – 1 tsp onion powder – 1 tsp cumin – 1⁄2 tsp oregano – 1⁄2 tsp pepper – Flour tortillas – Favorite fajita toppings |
1. In a small bowl, combine all spices to make a rub. 2. Generously coat chicken thighs with dry rub. 3. Refrigerate chicken for 1-2 hours to marinate. 4. Smoke chicken over pecan wood at 250°F for 2-3 hours until cooked through. 5. Cut chicken into strips. Quickly grill for 1-2 minutes per side over high heat. 6. Serve with warmed tortillas, peppers, onions, salsa, guacamole, etc. |
Smoked Brisket Fajita Bowls
| Ingredients | Instructions |
|---|---|
|
– 3 lb beef brisket, flat cut – 2 bell peppers, sliced – 1 red onion, sliced – 15 oz can black beans, drained and rinsed – 1 cup cilantro lime rice – Lime wedges – Sour cream – Hot sauce (optional) |
1. Season brisket generously with fajita seasoning. 2. Smoke brisket at 250°F for 5-6 hours until tender. 3. Let brisket rest for 20-30 minutes then slice against the grain. 4. Quickly grill slices for 1-2 minutes per side to firm up. 5. Divide rice between serving bowls. Top with brisket, peppers, onions, beans, cilantro, sour cream and lime juice. 6. Serve with hot sauce on the side if desired. |
FAQs about smoking fajita meat
Here are some common questions about smoking meat for fajitas:
Should you smoke an entire brisket for fajitas?
Yes, it’s best to smoke a full packer cut brisket rather than just the flat. This allows you to separate the point and flat after smoking. Use the juicy point for chopped or pulled beef and slice the lean flat into fajita strips.
What is the best cut of beef for smoked fajitas?
The best cuts of beef for smoked fajitas are skirt steak, flank steak, or beef brisket. Look for untrimmed brisket packer cuts.Trim off any excess hard fat after smoking.
How do you infuse smoky flavor without an actual smoker?
You can use liquid smoke in the marinade to mimic smoky flavor. Another option is wrapping the meat in unsoaked wood chips or planks while cooking in the oven. The wood will smolder and release smoke.
Is smoked chicken safe to eat?
Yes, smoking chicken to an internal temperature of 165°F eliminates any harmful bacteria, making it completely safe to eat. Use a meat thermometer to ensure doneness.
How long does smoked fajita meat last?
Smoked beef and chicken fajitas will keep for 4-7 days tightly wrapped in the fridge. Freeze any leftovers for 2-3 months. Reheat gently before serving.
Conclusion
Smoking is a fantastic cooking method that takes fajitas to the next level. The slow infusion of real hardwood smoke enriches the flavor of the meat. While grilling is quick, smoking beef or chicken “low and slow” results in the most tender, juicy fajita meat imaginable.
Whether you opt for skirt steak, brisket, or chicken thighs, a spice rub with classic Tex-Mex seasonings provides the base flavor. Smoking imparts subtle notes of fruit, nuts, or whatever wood you choose. Fajitas are meant for sharing with family and friends. Smoked fajitas are sure to be a big hit at your next backyard barbecue or tailgate!