How to Make Fajitas

Learn How to Make Fajitas with Beryl on Cajun Cooking TV.

A fajita is a common term used in Tex-Mex cooking to describe grilled meat served with a variety of fixings like: sautéed onions, bell pepper, sour cream, shredded cheddar cheese, salsa, guacamole, sliced jalapeno peppers, black olives, shredded lettuce and any other of your favorite toppings.

Many times we’ve had Grilled Chicken Fajitas; however, this night we had a Grilled Pork Tenderloin.  We sliced it thin and tossed around in the sautéed onions and peppers.   They were so tasty and a bit different than your typical restaurant fajitas. So let’s see how to make fajitas…

How to Make Fajitas: What You Need

1 pork tenderloin
1 large sweet onion
1 large red bell pepper
2 cups shredded cheddar cheese
Prepared guacamole
Salsa or Pico de Gallo
Sour cream
Lime juice
Sliced black olives
Shredded lettuce
Diced tomatoes
Slices jalapeno peppers
6-10 flour tortillas
2 tablespoons butter or olive oil
Salt, Tony’s Creole Seasoning and garlic powder

How to Make Fajitas

Prepare the charcoal grill.

Season the pork tenderloin with sea salt, Tony’s and garlic powder.

Grill the meat for approximately 45 minutes not directly over the heat.

(Have your charcoal on one side of the pit and your meat on the other side.)

For more specifics about grilling meat, please see our Grilling Tips video or How to Grill a Steak video.

Slice onions and bell pepper.

Heat a skillet to medium heat (#6) with melted butter or olive oil.

Saute’ the onions and bell pepper stirring often.  Squeeze or sprinkle on lime juice.

Thinly slice the pork tenderloin.

Heat the flour tortillas according to package directions.  I just heat in a toaster oven on a low toast setting.

Place tortilla on a plate and begin to add all your favorite toppings. Try to keep the fillings to about 1 cup so that it all fits.

Fold one end and then roll like a taco or burrito.  The folded end helps keep the filling from falling out as you eat from the other end.

How to Make Fajitas: Serving Suggestions

Serves well with a small salad, black beans or re fried beans, and Spanish rice.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
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The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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Top 10 Grilling Tips

How to grill on a charcoal fire is one of the questions we get most often, so we’ve put together a Grilling Tips video for you.

There’s nothing like grilling on charcoal, your food is so much better than if it was cooked on a gas grill that there’s no comparison at all.

Charcoal grilling is the real thing!

We’ve listed 10 grilling tips that should make you the envy of your neighborhood when it comes to barbecuing and you’ll surely be invited to everyone’s cookout for your grilling skills.

These tips are for beginners and long time veterans of the back yard barbecue, so let’s get started with our top 10 grilling tips …

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Grilling Tip #1: Purchase a quality charcoal grill. We recommend an Old Smokey Charcoal Grill. They are available in three sizes: small, medium and large. We also purchased the optional long legs to help make the grill high off the ground.

Grilling Tip #2: Charcoal is an essential part of grilling. We are using real hardwood charcoal instead of the regular square briquettes. Real hardwood charcoal is actually made from real wood.

We purchase a bag from Whole Foods that is made from scrap wood from furniture makers. Do you even know what charcoal briquettes are made of? I don’t want chemical laden products cooking my food.

Grilling Tip #3: Charcoal Chimney – is a cylinder made of sheet metal with a grate a couple of inches from the bottom to hold the charcoal. You actually start the charcoal by placing one or two sheets of newspaper loosely crumpled in the bottom of the chimney. Then, light the newspaper.

The charcoal ignites and begins to smoke and heat up. Imagine not using chemical laden charcoal lighter fluid – you know a lighter form of gasoline.

Grilling Tip #4: Smoking Chips give grilled beef, poultry and fish a great flavor unlike just grilling with only the charcoal. There are many varieties of wood chips or chunks: hickory, mesquite, cherry and apple are just to name a few.

We soak a handful of chips in a bowl of water. Once charcoal is ready, we drain the chips and toss evenly over the fire. Soaking the chips prevents them from burning up too fast.

Grilling Tips #5: Spray the Grill. Spraying the grill with a cooking spray oil like Pam helps prevent your meat from sticking. Never spray the grill placed directly over the fire. Remove the grill and spray away from the fire.

Grilling Tip #6: Meat Preparation and Seasoning – place your raw meat on a platter lined with wax paper. We sprinkle on all our meats: sea salt, Tony’s Creole Seasoning and granulated garlic powder.

Grilling Tip #7: To Grill or To Smoke? That is the question. We grill steaks and hamburgers by place the charcoal evenly in the pit. We smoke pork tenderloin and chicken by placing the charcoal on one side of the pit and the meat on the other. Smoking enables a longer, slower cook.

Grilling Tip #8: Use tongs or a flipper; not a fork – tongs allow you to turn meat without piercing the meat and letting the natural juices escape. So use tongs or a flipper to protect your flavorful meats.

Grilling Tip #9: Meat Thermometer – invest in a good quality meat thermometer. There is nothing worse than serving undercooked meat at a dinner party. Meat should at least be 150 to 160 degrees. Eating undercooked meat can be dangerous and unhealthy.

Grilling Tip #10: Let meat sit when done – once you bring in the meat on a clean platter, let it sit for 5-10 minutes in order to seal in the juices. Then slice and serve. Yummy!