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Apr 18^th, 2026 at 5:19pm (UTC)

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steak fajitas (Read 15184 times)

Puckster Inukshuk Offline Posts: 1208 Location: St. Paul, Minnesota Joined: Feb 10^th, 2009	steak fajitas Feb 4^th, 2011 at 3:55am	Quote Print Post
	I read in a trip journal on this site of a group eating fajitas. I'd like to try that. But how to prepare in advance, (freeze?) without the peppers and other ingredients getting soft and soggy? I envision cooking it up, cooling, putting it in a foodsaver bag; then once in the bush heating it up and pouring it over tortillas. Any advice on preparing fajitas for a canoe trip? prouboy


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wally Inukshuk Offline Posts: 1987 Location: Minni-soda Joined: Apr 3^rd, 2003	Re: steak fajitas Reply #1 - Feb 4^th, 2011 at 4:43am	Quote Print Post
	last few trips i've brought bags of cooked/frozen fajita meat, steak and chicken...keeps several days in sealed pouch....mmmm....mmmm....good!


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Snow_Dog Moderator Inukshuk Offline Posts: 1858 Location: Twin Cities Joined: Jul 11^th, 2003	Re: steak fajitas Reply #2 - Feb 4^th, 2011 at 7:32am	Quote Print Post
	Lately I've been doing carnitas on the first night of canoe trips. I use smoked pulled pork (vac-packed), tortillas, lime juice, fresh red onion and avacado, and some pico de gallo. It's a quick, no-cook meal at the end of a long hard day. Hardly any dishes to wash either. Heat the bag of pork in boiling water or not, it's good both ways. If its been a hot day, I eat it cold. On cold days, I heat the pork. If you're in the Twin Cities, Baker's Ribs in Eden Prairie has the best smoked pulled pork you'll ever eat in your life and they'll sell it by the pound. I don't even bother to smoke my own.


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Puckster Inukshuk Offline Posts: 1208 Location: St. Paul, Minnesota Joined: Feb 10^th, 2009	Re: steak fajitas Reply #3 - Feb 4^th, 2011 at 6:35pm	Quote Print Post
	I am in the Cities, so I'll check out Baker's Ribs. But what is a "carnita" versus a fajita? prouboy


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Preacher Contributer Subscriber Offline Posts: 1327 Location: COTU Joined: Apr 10^th, 2010	Re: steak fajitas Reply #4 - Feb 4^th, 2011 at 6:39pm	Quote Print Post
	I think you have it right prouboy, or if it's for the 1st day you could pack in frozen meat and grill it on-site. The veggies should last several days if not cut up. Put 'em in tupperware and keep out of the heat. What I like to do with tortillas is toast them over the fire. Stuff 'em full, wrap 'em up like a burrito, toast to golden brown. The tortilla stiffens up and you can stuff one in your pocket, walk around munching.


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Snow_Dog Moderator Inukshuk Offline Posts: 1858 Location: Twin Cities Joined: Jul 11^th, 2003	Re: steak fajitas Reply #5 - Feb 6^th, 2011 at 1:57pm	Quote Print Post
	Carnitas are fairly similar to fajitas. The main difference is the meat used...pulled pork for carnitas...and the temperature of the meat. The pork can be hot, warm, or cold. Usually carnitas use fresh veggies like slices of onion, tomato, and avacado along with a squeeze of fresh lime over the top while fajitas tend to use grilled veggies, guacamole and sour cream. Both use pico de gallo. Don Pablos has a pretty decent carnitas plate...about as good as you'll find in Minnesota. It'd be better if they used smoked pork but they are still quite enjoyable.


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Puckster Inukshuk Offline Posts: 1208 Location: St. Paul, Minnesota Joined: Feb 10^th, 2009	Re: steak fajitas Reply #6 - Feb 6^th, 2011 at 2:49pm	Quote Print Post
	Thanks Snow_Dog. I need to get out more! I'll try Don Pablos' carnitas. I may have to try both carnitas and fajitas on my next trip. My goal is to add diversity to the camp menu. We try to bring in fresh meals for the first day or two. So I'm interested in finding meals that are fresh yet don't weigh a ton. After twenty years of brats, spaghetti, or stew, it's time for change. Last year I added sweet and sour walleye in tempura over rice to the menu. After years of pan-fried walleye, I wasn't sure how the guys would react. It was a huge hit. Then again, everything tastes good in the backcountry. prouboy


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Spartan2 Inukshuk Offline Posts: 1605 Location: Horton, Michigan Joined: Feb 1^st, 2005	Re: steak fajitas Reply #7 - Feb 6^th, 2011 at 8:28pm	Quote Print Post
	I believe true carnitas are made with very, very slow-cooked pork that is pulled into small pieces that are then broiled to carmelize them. They are seasoned during the initial cooking with orange juice and orange peel, cumin, garlic and chili spices. Any carnitas I have had in Mexican restaurants have had cilantro on top, and lime to squeeze over, and flour tortillas. They are my favorite Mexican food. I like them much better than fajitas. There is a little taco house on Ogden Avenue somewhere around Westmont/Downers Grove, Illinois that has the best carnitas I have ever eaten. Buenas!


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Puckster Inukshuk Offline Posts: 1208 Location: St. Paul, Minnesota Joined: Feb 10^th, 2009	Re: steak fajitas Reply #8 - Feb 6^th, 2011 at 10:02pm	Quote Print Post
	Spartan 2 -- Wow, you've got some experience with carnitas! Not sure I'll make it to Illinois to try your spot. Have you ever taken carnitas into canoe country? prouboy


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BrownTrout01 Inukshuk Offline Posts: 510 Location: Northern IL Joined: Feb 28^th, 2006	Re: steak fajitas Reply #9 - Feb 6^th, 2011 at 10:19pm	Quote Print Post
	Puckster wrote on Feb 4^th, 2011 at 3:55am: But how to prepare in advance, (freeze?) without the peppers and other ingredients getting soft and soggy? I envision cooking it up, cooling, putting it in a foodsaver bag; then once in the bush heating it up and pouring it over tortillas. Any advice on preparing fajitas for a canoe trip? prouboy We tried this last year and all I can say is that it turned out way better then the time we tried to make soft shell taco's using foil bag chicken. Fresh has to be better then frozen, but the tradeoff was very little time for food prep. The carnitas sound pretty good also! D said she added cheese and rolled them up in a flour tortilla to heat in a frying pan lightly coated w cooking spray... similar to a burrito. We made them a few days prior to leaving for the trip and they seemed pretty good to me. Good ideas for reheating the meat in a plastic pouch, we probably used a ziplock for the freezer. How did you toast your's over the fire preacher?


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