Peppers, onions, and garlic, is such a fantastic smell. I used to run a cafe and, if people were freeloading our wifi for too long, I'd put onions, peppers, and garlic, on our panini press, and just let it slowly cook ... everyone ordered food within 15-30min due to the subtle smell reminding them that they were hungry
Because your taking your time and putting love in the food. Not just half assing everything and rushing because your hungry 😂 good things are worth the wait.
I love assembly at the table, it's interactive and you get to portion yourself. I, for one, cannot eat cilantro unfortunately so things like this are always a treat.
I used to work at Chi Chi's when Fajitas were all the rage back in the 80's. We cooked full marinated chicken and skirt steak pieces on the grill and then sliced them up after they were cooked. For the sizzle, we had cast iron platters heated to 500 degrees. We then dipped a hand full of raw sliced onions and bell peppers in melted butter, put it on the cast iron plate and placed the meat on top. I never got tired of watching the servers carrying those smoking, sizzling plates off to the dining room.
Stephen says fajita "refers" to any vegi meat combo that's cut into strips, and that is technically true, if you hear fajita that is what you should be expecting to see, but for anyone interested who doesn't know, what the word fajita LITTERALLY means is little belt or little girdle, it's the Spanish word faja ( belt/girdle ) which is what the Mexican ranch hands called the skirt steak of the cow, and the the diminutive suffix ito/ita which is used to call something small, so fajita could be translated as little pieces of skirt steak.
Fact: If you buy an unripe avocado on Tuesday, December 4th, it will be rock hard until Saturday at 3:15am, at which it will become ripe during a window of between half an hour to an hour, and by sunrise that avocado will be brown and unusable. In the southern hemisphere, you get an extra 15 minutes of ripe time but that's it.
All you have to do for that sizzle is add sonic style ice. Worked in multiple Tex-mex restaurants and this was always the way they did it. Its clean steam that just accents the flavors you put on it.
I am in the process of making this recipe right now. I love to prep. I just got some new very sharp knives and i am enjoying honing my knife skills. I feel bad for people who think of cooking as a chore. Its so relaxing to me. I am single and only cooking for myself but i do understand that there is a lot of pressure when it comes to feeding a family every day. I enjoy the process almost as much as i enjoy the food. I also enjoy your videos very much. 😊
Years ago, I made what I called "guacamole salad," which was a basic guacamole recipe, with lettuce and tomato added. So delicious, and a great pairing with an omelette.
Gotta say man, I love your videos. Very authentic everything. I’d have loved to eat food from your truck. I was a cook for 4 years before my current job in the DOC. Definitely helps appreciate the value of quality ingredients! Great vid!
Made this tonight, absolutely gorgeous. Highly recommended, it's super easy and quick. I made dinner time even quicker by marinating the chicken over night.
Made this tonight. Really Good! Loved the spice blend! The soy was a great addition and is used in The OG tex-Mex places . Really good and balanced recipe. Had no white vinegar powder so put some lime on after the fact. Good Job Chef!
Looks great! I have same memory of that certain appealing smell of sizzling fajitas being walked across a restaurant. These look nearly perfect, except, that cheese. I know it's a Weeknight, but these are good enough to demand some real Mexican cotija or queso fresco. Keep up the great videos. Thanks.
I worked at Panera for a number of years and I can't tell you how many avocados I've cut and pealed. we used the same method to check if avocados were ripe or not and it always works, should have a bit of give but not too much, its an art
I love this comment section! Other people have mentioned it too. Social media has been so susceptible to toxicity for the past number of years. This is refreshing.
Thank you I learn now I just have to put one pepper for my wife because it’s two people or under all these years. I’ve been doing 3 to 4 colors. Thank you. I bought time I get a break.
As someone who grew up in Southern California, fajitas being my favorite at tex mex restaurants, and it was the first thing I learned how to cook. These look fantastic! A couple of slight adjustments I'd make is to cook the chicken before you cut it into strips and find something more texmex than soy sauce. But, honestly. I'd eat the hell out of these! Thanks again, Stephen!
@@bmxracernc My Mexican friends turned me on to Chef Merito's. Put the meat on a rack sprinkle with Merito's, let it sit for an hour or so, it'll dry out a bit, then make a marinade of OJ, juice & zest of 1 lime and some dried chiles. Marinade overnight, grill or cook on cast iron, best chicken I've ever had! Alternatively, salt. ;)
I had fajitas a couple of months ago and loved them! I used a store-bought fajita spice, but then I had them a second time and made my own. The spice that I made was hotter and more flavorful than the store-bought stuff. I've had tacos so many times, but I think fajitas take a little bit more work? Is that why? I'm not sure. Anyway, I just tonight bought a fajita kit off of someone online and picked it up and brought it home. Just before I picked it up I bought all of the remaining ingredients I need for fajitas. I'm looking forward to tomorrow night. I'm going to use this guy's methods. 😃
bruh this might be thhe weed talking but this is the most delicious thing i ever heard or seen on youtube. that sizzle plate shit is genius. the sound alone just makes hype
He prevents the chicken from overcooking by removing the chicken just before it fully cooks, then he adds the veggies, and a while later adds the chicken back in. Overcooking isn't really a concern when you're talking about fajitas. It's just about timing. Chinese methods aren't practical in mexican cuisine...?
@@largepoodle6036 the chicken should be perfectly cooked once it's served on the sizzling plate... But technically, the bottom layer will continue cooking. Since chicken breast is easily overcooked, I was wondering if that'd be a concern. I know that in the case of steak, it's kind of a big deal, but here I don't know. It could make your fajitas a bit tougher?
@@m.theresa1385 that part. If you're talking about the exact portioning of chicken vs veggies as seen in the video, you're correct, the chicken would not develop the correct texture that is essential for fajitas, whether chicken, or beef. You're flavoring the pan with all of those veggies and seasonings first, and developing a nice blister on those veggies. So to do that, you're gonna want a higher temp, and less cook time than you would want for the chicken. This is why it doesn't make sense to just cook both at once. You get the veggies just right, and then you bring the chicken in. Get that seer, and it'll be 3/4 fully cooked. Add the veggies back in for that final touch, crank the heat that final time, once it hits the sizzle plate, it will all be fully cooked, with the correct texture between meat and veg, and as we are all accustomed to, PIPING hot. As a result, fajitas are one of the last dishes on earth one would have to worry about being undercooked... assuming the chef cooked and prepped the correct way. Think about every time you get served fajita plates at restaurants. The sizzle plate is hot as hell, the food is hot as hell. It's great
I thought that bag of white powder was gonna be MSG. I might be watching too much Uncle Roger. edit: Whoops, I posted too soon. Not 5 seconds later, out comes the MSG lol
Peppers, onions, and garlic, is such a fantastic smell.
I used to run a cafe and, if people were freeloading our wifi for too long, I'd put onions, peppers, and garlic, on our panini press, and just let it slowly cook ... everyone ordered food within 15-30min due to the subtle smell reminding them that they were hungry
I love these stories. 🙂
I can't explain why, but food just tastes better when you assemble it after everything is cooked/prepped.
Will you come to my apartment and cook for me?
Please?
Because your taking your time and putting love in the food. Not just half assing everything and rushing because your hungry 😂 good things are worth the wait.
Ur more focused on actually cooking
It’s the levels.
I love assembly at the table, it's interactive and you get to portion yourself. I, for one, cannot eat cilantro unfortunately so things like this are always a treat.
I used to work at Chi Chi's when Fajitas were all the rage back in the 80's. We cooked full marinated chicken and skirt steak pieces on the grill and then sliced them up after they were cooked. For the sizzle, we had cast iron platters heated to 500 degrees. We then dipped a hand full of raw sliced onions and bell peppers in melted butter, put it on the cast iron plate and placed the meat on top. I never got tired of watching the servers carrying those smoking, sizzling plates off to the dining room.
I do the same thing with meat; marinate, cook, then slice. Cool story by the way!
This type of comment is why I still scroll down to read...search for that UA-cam Gold
@@SouloDoloMusicEdgelord
Chi chi’s !!! I loved that place !!!! The cool kids always went there I remember lol.
I love Mexican food. Whenever I hear Chi-Chi's that makes me sad because when they were in my city I wasn't into Mexican food yet. I need to find one.
Stephen says fajita "refers" to any vegi meat combo that's cut into strips, and that is technically true, if you hear fajita that is what you should be expecting to see, but for anyone interested who doesn't know, what the word fajita LITTERALLY means is little belt or little girdle, it's the Spanish word faja ( belt/girdle ) which is what the Mexican ranch hands called the skirt steak of the cow, and the the diminutive suffix ito/ita which is used to call something small, so fajita could be translated as little pieces of skirt steak.
thanks for the fun fact!!
Fuck, this comment section is so positive and full of golden UA-cam comments. Thanks for that one.
@@kzgc8y3nomg. I'm just noticing that. This is like the third one that had a nice fact morsel. 😊❤
Fact: If you buy an unripe avocado on Tuesday, December 4th, it will be rock hard until Saturday at 3:15am, at which it will become ripe during a window of between half an hour to an hour, and by sunrise that avocado will be brown and unusable. In the southern hemisphere, you get an extra 15 minutes of ripe time but that's it.
This guy is the real deal! I love his attentiveness to detail. I truly enjoy each and every one of his posts.
I made them your way, last night. Easy, simple, and subtly delicious!!! A super hit, definitely added into our rotation. Thank you❣️
That avocado root tip is great. Ever since you told me that I've never had avocado rage when cutting one open. So far so good 👍🏽
Beware, the cado rage
All you have to do for that sizzle is add sonic style ice. Worked in multiple Tex-mex restaurants and this was always the way they did it. Its clean steam that just accents the flavors you put on it.
I am in the process of making this recipe right now. I love to prep. I just got some new very sharp knives and i am enjoying honing my knife skills. I feel bad for people who think of cooking as a chore. Its so relaxing to me. I am single and only cooking for myself but i do understand that there is a lot of pressure when it comes to feeding a family every day. I enjoy the process almost as much as i enjoy the food. I also enjoy your videos very much. 😊
*Wishing everyone the best sleep of their life after having seen this relaxing video!*
🥰🥰🥰
a stomach growling, but nice sleep!!
Top quality content as always. This was really entertaining and informative as always. You are a great teacher! ☺️
I appreciate your focus on cutting and handling ingredients. Lots of cooking videos gloss over that and are worse for it
Years ago, I made what I called "guacamole salad," which was a basic guacamole recipe, with lettuce and tomato added. So delicious, and a great pairing with an omelette.
my grandma gave me a buncha food i think thats what she gave me in a little tupperware. its chunks of quac, tomato, onion and lettuce
@@AreteZoe was it
The tomato sounds good. Really not liking the idea of putting lettuce in guacamole
Gotta say man, I love your videos. Very authentic everything. I’d have loved to eat food from your truck. I was a cook for 4 years before my current job in the DOC. Definitely helps appreciate the value of quality ingredients! Great vid!
My mom wasnt much of a cook but fajitas were always one of my favourite things she made and they're a great weeknight meal for me now as an adult
I made this tonight and it was awesome! The best fajitas I’ve ever had.
Made this tonight, absolutely gorgeous. Highly recommended, it's super easy and quick. I made dinner time even quicker by marinating the chicken over night.
Mexican food is the most delicious, flavor-packed-food. I have ever eaten.
I just think you’re the best man
This man is my comfort person right now. I watch his videos and I’m instantly calm
Made this tonight. Really Good! Loved the spice blend! The soy was a great addition and is used in The OG tex-Mex places . Really good and balanced recipe. Had no white vinegar powder so put some lime on after the fact. Good Job Chef!
Looks great! I have same memory of that certain appealing smell of sizzling fajitas being walked across a restaurant. These look nearly perfect, except, that cheese. I know it's a Weeknight, but these are good enough to demand some real Mexican cotija or queso fresco. Keep up the great videos. Thanks.
Perfect fajitas tutorial. Fantastic channel as always. Best on UA-cam.
I worked at Panera for a number of years and I can't tell you how many avocados I've cut and pealed. we used the same method to check if avocados were ripe or not and it always works, should have a bit of give but not too much, its an art
I just bought the made in carbon steel pan. Thank you for the discount 🥰
Dude you deserve millions of subs. Your videos are informative and done with passion and love. Nothing else needed.
The choice of hot sauce at the end really threw me for a loop
I love this comment section! Other people have mentioned it too. Social media has been so susceptible to toxicity for the past number of years. This is refreshing.
Dude bro. Your enthusiasm is getting better and better. Keep the vids coming.
Love your channel! Even if I haven’t made any of your recipes just yet, you are an excellent educator
The way you folded the fajita blew my mind away
"This isn't what you think it is" LOL You just got even cooler!! Love your videos!!
Nothing beats a good sizzling Fajita! Bonus points for the MSG! 👍😎
My son took my leftovers before he left for work this morning... you put my hot pocket to shame today... love that sizzle!
For the non-americans chilli powder in US is not the same as chilli powder outside of us. It's not ground up chillis. It's like a spice mix.
Wooooo this looks DELICIOUS!!!! Love the sizzle sauce. Thanks so much for this video🙏🙏
Made these tonight. They came out great.
Soy sauce?!?! For real?! I never would have guessed that would work. I gotta try that next time.
he always has the craziest twists but it always works
Didn t expect you here uncle ben
Mucho umami!
Umami
Uncle Julio’s chain used pineapple juice and soy sauce (among other things) to marinate fajita meat. Delish!
Thank you I learn now I just have to put one pepper for my wife because it’s two people or under all these years. I’ve been doing 3 to 4 colors. Thank you. I bought time I get a break.
Those fajitas look 🔥
Extremely delicious and mouth-watering food I've never made fajitas but I should make this thanks.
When I worked in a restaurant we always just hit it with some water before taking it out to the table. But I like the soy sauce oil combo.
So I grew up going to the now closed Houlihan's at the lobby of the Empire State Building. That's my first time in memory having these. Thank you. ❤
dude you gotta use knorr chicken bouillon its the superior one !
That’s some $75 fajitas right there. I say this bc I pay 20-40 for DECENT fajitas but after watching this… 😫😫😫😫🔥🔥🔥🔥🔥
Made this exact recipe last night, and it was AMAZING! Thanks man! 👌🏼🔥
Two or three key techniques shown in this video to really step up your fajita game. Nice work bro.
Hell yeah. Love it.
My man, this recipe is incredible man… AMAMZING
This channel deserves a couple million subs …
I love this show it’s so high quality
As someone who grew up in Southern California, fajitas being my favorite at tex mex restaurants, and it was the first thing I learned how to cook. These look fantastic!
A couple of slight adjustments I'd make is to cook the chicken before you cut it into strips and find something more texmex than soy sauce. But, honestly. I'd eat the hell out of these! Thanks again, Stephen!
What would you use instead of soy sauce? I've always wanted to try making fajitas so am genuinely interested.
@@bmxracernc My Mexican friends turned me on to Chef Merito's.
Put the meat on a rack sprinkle with Merito's, let it sit for an hour or so, it'll dry out a bit, then make a marinade of OJ, juice & zest of 1 lime and some dried chiles.
Marinade overnight, grill or cook on cast iron, best chicken I've ever had!
Alternatively, salt. ;)
Sheesh. New York’s got some good flavor! The cooks are inspiring!!
Thanks for the code! Just purchased a 10" carbon steel pan for home and camp use.
Don’t hesitate to use high quality beef cuts for fajitas recipes ! Lots of people often use less expensive ones
Cheers from San Diego California
My man finally shouting out to MSG 🥰
Uncle Roger would approve!
I had fajitas a couple of months ago and loved them! I used a store-bought fajita spice, but then I had them a second time and made my own. The spice that I made was hotter and more flavorful than the store-bought stuff. I've had tacos so many times, but I think fajitas take a little bit more work? Is that why? I'm not sure. Anyway, I just tonight bought a fajita kit off of someone online and picked it up and brought it home. Just before I picked it up I bought all of the remaining ingredients I need for fajitas. I'm looking forward to tomorrow night. I'm going to use this guy's methods. 😃
Thank You For this Great Recipe😊
That looks so good. Great work. Definitely need to try some of this. love this channel so much
Very good. Nice recipe. Good sharing 👍
Love that Sizzle looks great!
these look phenomenal. amazing video production and teachings!
as always - the best
Nothing but perfection...thank you my goodman👌👊👏
bruh this might be thhe weed talking but this is the most delicious thing i ever heard or seen on youtube. that sizzle plate shit is genius. the sound alone just makes hype
Have you thought of adding a veggie layer first to prevent the chicken from overcooking? I believe that's what they do with chinese sizzling dishes
He prevents the chicken from overcooking by removing the chicken just before it fully cooks, then he adds the veggies, and a while later adds the chicken back in. Overcooking isn't really a concern when you're talking about fajitas. It's just about timing. Chinese methods aren't practical in mexican cuisine...?
Chicken wouldn’t sear if the veg is already in the pan.
@@largepoodle6036 the chicken should be perfectly cooked once it's served on the sizzling plate... But technically, the bottom layer will continue cooking. Since chicken breast is easily overcooked, I was wondering if that'd be a concern.
I know that in the case of steak, it's kind of a big deal, but here I don't know. It could make your fajitas a bit tougher?
@@m.theresa1385 not on the searing pan, but on the sizzling plate where you serve at the end
@@m.theresa1385 that part. If you're talking about the exact portioning of chicken vs veggies as seen in the video, you're correct, the chicken would not develop the correct texture that is essential for fajitas, whether chicken, or beef. You're flavoring the pan with all of those veggies and seasonings first, and developing a nice blister on those veggies. So to do that, you're gonna want a higher temp, and less cook time than you would want for the chicken. This is why it doesn't make sense to just cook both at once. You get the veggies just right, and then you bring the chicken in. Get that seer, and it'll be 3/4 fully cooked. Add the veggies back in for that final touch, crank the heat that final time, once it hits the sizzle plate, it will all be fully cooked, with the correct texture between meat and veg, and as we are all accustomed to, PIPING hot. As a result, fajitas are one of the last dishes on earth one would have to worry about being undercooked... assuming the chef cooked and prepped the correct way.
Think about every time you get served fajita plates at restaurants. The sizzle plate is hot as hell, the food is hot as hell. It's great
Everything you do is perfect!
this is awesome i have to try!
You really bring it every time. Amazing channel
This man has my heart. Definitely going to try this 😍😁
Love it, man - these videos never disappoint. I guess you could say they always appoint? 👊🏻
Woah these are the best fajitas I’ve ever seen … better than restaurant quality 😋
Great one! From Texas 🤠
Perfect! Looks absolutely amazing.
Я. бы. приготовил. бы. но. не. могу. найти. специи
но. так. выглядит. вкусно. спасибо. тебе. за это
за. это видео
I'm not a big fajita fan, but I'm definitely going to make these. I can smell them from here.
I love the carrots in the picked chiles. I'm a Serrano pepper kinda girl tho, those things have extra bite!
Yeah, Stevie I’m loving it !
Mmmmm MSG the flavor enhancer as Pam From Archer would say..
I thought that bag of white powder was gonna be MSG. I might be watching too much Uncle Roger.
edit: Whoops, I posted too soon. Not 5 seconds later, out comes the MSG lol
Outstanding my brother!!!
Nice to see others using avocado oil
I love this channel
Delicious!
thanks boss
This looks SO amazing!!!
Omg I wish I could have some of this now! Will definitely have to make this
You are like my best friend's brother......the boy next door
THANK YOU FOR EVERYTHING 😆☺🥰 ❤ 😋😋😋😋😋😋
YOU ARE BETTER THAN BEST
The Wolf Cook like your Chicken Fajitas. Will have to try. 😋
This was a fun video. Good job Steve!
Smiled like a doofus watching this. Reminds me of Kelsey's as a kid
Loved watching this video 😊
You’re the man Steve
Steve, excellent. I love them also. 💗
Great video dude
That looks so delicious! Thank you.....
Let’s go!
I know it's cheesy, but i love this SO much!
There’s no way i was debating chicken fajita or meatloaf tonight. Ended up going with your moms meatloaf. Will do this one tomorrow