Copycat Ninfa's Showcase Fajitas Recipe
At The Original Ninfa's on Navigation Boulevard in Houston, Texas, the tacos al carbon (beef fajitas) are the star of the show. It was here, in 1973, following the death of her husband, that "Mama" Ninfa Laurenzo began serving grilled skirt steak in handmade flour tortillas; she sold 250 fajitas on the first day alone. Ninfa's on Navigation.
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Using a zester or Microplane, zest the orange and lemon. In a small bowl, combine zest, water, pineapple juice, lemon juice, soy sauce, garlic, black pepper and chiles. Reserve about 1/4 cup marinade. Remove any membrane or skin from the meat. There shouldn't be much. Place the steak in a gallon-size Ziploc bag.
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Place the skirts in the marinade and make sure they are fully coated. Cover the dish and let rest for two hours. Grill the fajitas on the grill or charcoal grill. Preferably, use apple and pecan wood instead of charcoal. The wood gives the skirt steak an unbelievable flavor that Ninfa's is known for.
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Step 1/5. First, prepare the marinade. In a large baking dish combine orange and lemon zest with water, pineapple juice, lemon juice, soy sauce, garlic, black pepper, and chiles. Step 2/5. Now, prepare the meat. Cut off any silver skin or membrane with a sharp knife.
Tasting Fajita History at Ninfa’s in Houston Cook's Country
Guacamole directions: 1. Cut avocados in half 2. Scoop avocados out of the skin 3. Add salt, pico de gallo, lime juice 4. Mix and serve. Courtesy
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Restaurant: Original Ninfa's. Address: 2704 Navigation Blvd., Houston, Texas. What we ate (and loved): Steak fajitas, queso flameado, flautas, carne guisada, and the biggest, coldest Mexican Coca-Colas money can buy. Insider tip: There's a strong lunch rush at Ninfa's, but the fajitas are well worth the wait.
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Close the chamber or place the lid on the grill. If you're using charcoal, make sure you vent the lid so that the air will feed the coals. Sear the meat 5-7 minutes on one side and then check it. If it's not seared continue to cook it on one side until you can get at least a decent sear on the first side.
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Fajitas: Mama Ninfa's Original Recipe That She Introduced To The World In 1973! includes 1 large orange, zested, 1/2 cup fresh lemon juice, 2 teaspoons fresh lemon zest, 1/4 cup water, 1/4 cup pineapple juice (no matter who in Mama Ninfa's family talked about the recipe, ALL mentioned how important pineapple juice was in the mix in the early days on Navigation Boulevard in Houston)., 1/4.
Tasting Fajita History at Ninfa’s in Houston Cook's Country
The word "faja" comes from the Spanish word for "belt." The word "fajita" means "little belt" in Spanish. Fajitas are a dish with roots in the Rio Grande Valley of Texas, made from only one cut of meat: skirt steak. Preferably the "inside skirt".
There's plenty of green in Ninfa's special sauce green tomatoes
Cook steak to 125 degrees for medium-rare, about 3 to 5 minutes per side, seasoning with salt, ground black pepper, garlic, and soy sauce while cooking. Remove from grill and let rest for 5 minutes, then slice across the grain. Heat a skillet over high heat. Cook jalapeños and onions until they start to blister and develop color.
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The woman making tortillas next to the entrance is indeed doing fine work. The flour flatbread was thick enough to nearly cross over in the category of pita, amplifying its rustic, hand-made.
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RECIPE for success. There's plenty of green in Ninfa's special sauce: green tomatoes, tomatillos, jalapenos and avocados. 3 medium-size green tomatoes, quartered
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In a blender, mix together the lime juice, olive oil, balsamic vinegar, Worcestershire sauce, garlic, cumin, and chiles de arbol. Blend until smooth, and add salt and black pepper to taste. Pour the marinade over the chicken, and marinade refrigerated for at least 1 hour. To make the fajitas, drain the chicken from the marinade.
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Monstrous Steak Fajita Subs
The restaurant's neon sign beckons you to try a one-of-a-kind hamburger. Photograph by José R. Ralat. Nine years later, the burger remains stellar.
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Cover the dish with plastic wrap and marinate at room temperature for 2 hours. Light a charcoal grill or gas grill. Grill the fajitas over high heat for 5 to 7 minutes on each side, until done. Remove the meat from the grill. Cut the meat crosswise into finger length strips and place on a platter.
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This is the recipe Mama Ninfa gave out to the many publications that asked for her fajita recipe in the late 1980s. It taste great, but it's a lot more complicated than the recipe they actually use at the restaurant. The fruit and fruit juices were probably an embellishment added for home cooks. - Fajitas -Moma Nifa's
