Crockpot.

What kind? Beef? Chicken?

Depends a lot on the cut of meat you use. Cut across the grain with beef. You can put it in a marinade if you have some really tough meat. Skirt steak is the tradional cut of beef for fajitas.

I like Chicken fajitas - I just quickly stir fry thinly cut chicken breasts (leave them slightly frozen to easily slice) They are quite tender. I stir fry with onions, peppers, fresh garlic. I finish with a couple tablespoons of onion soup mix and a splash of water so they are juicy.

We always cook our beef fajitas on the grill. We also marinate if time permits. Like iowagirl said, they must be cut in crosswise strips for serving. Also if the muscle/skin is still on them it should be removed.

I grill the steaks on the BBQ. I use marinated flank steak because the traditional skirt steak is so thin it is hard to BBQ and it cooks too fast.

Marinate the flank steak in Wishbone Italian dressing for a few days to a few hours. Overnight is best, and a few days seems to tenderize it. Dry it off well with paper towels before you put it on the grill.

While the steak is cooking on the grill, I fry sliced onion and peppers on high heat in my largest frying pan or wok. As soon as the steak is done, I slice it very thinly across the grain with a sharp, long knife and toss it into a big bowl with the cooked vegetables.

Serve with salsa, guacamole, and warmed tortillas.

If you take chicken and use a meat pounder to tenderize it, you'll have the best chicken you've even had. I dip them in eggs and then breadcrumbs that have emiril's bam seasoning in it and pan fry. Quick and easy. I make a big stack and then put them in freezer bags so I have a supply on hand.

Thank's everyone for all of your suggestions !!
It has helped a lot !
Olga,

Ya'll made me hungry!

OMG! I must live in a thermos bottle! I had to google fajitas. I've never heard of it before. Sounds interesting but DH wouldn't like it. He's so fussy about food.

You know, some of the best fajitas are made in a little city in Texas called Tyler. They are the fajita supplier to restaurants in the Southwest. Since we don't live in TX anymore and the Mexican restaurants here leave a lot to be desired, I buy them at Sam's Club. The brand is John Soules. They come in chicken or beef. Preseasoned and fully-cooked, all you have to do is heat them up. I do it on a comal, which msmarion may have to google, too! :) I add a little oil and "grill" them on it. It's all done on top of your stove. I just did this again a couple of days ago. We just finished them. I make an authentic Mexican rice and refried beans. My rice recipe was given to me by a Mexican-American friend back home in TX. I watched her make it and it comes out perfect everytime! :) Yummy!

Missindia,
My DH lived in North Carolina for a few years then in Euless for 4 then Houston for 7 years, all before I knew him. He really misses the tex-mex food, living in Ontario. I make fajitas and we both love them, but would really love to be able to make other authentic foods.

I would love to be able to buy a lot of foods here in Canada, that you guys have access to. I would LOVE to buy butter in sticks, but would hate to have the milk in jugs. Ourmilk in bags is so much handier. You are lucky to have so many choices in flavour, just in simple canned tomatoes.

Hi Jasdip,

I am a native Dallasite who lived in Euless, then North Richland Hills (down the freeway from Euless - all between Dallas & Ft. Worth) We then moved 5 years ago with my DH's job to lonely NC. We have relatives in Toronto. What authentic foods would you like to make? I might can help you out there. I don't remember milk being in bags in Canada, but I do remember them in Brazil - we had to pasteurize them ourselves by boiling the bags and cooling them before drinking the milk. I don't remember how it came in India. Do y'all keep the bags in some kind of holder? - kinda like those plastic ones we used to use for holding quart containers of orange juice & milk back in the 60's - 70's..

Hi MissIndia!
Thanks for your message!! Where in NC do you live? DH lived in Carey before he went to Texas.

We have pitchers where the litre/quart of milk fits into nicely. So handy, rather than lifting a gallon milk jug. Snip the corner of the bag, and pour.

Not sure what I can make, but Mexican rice sounds good. We like quesadilles and fajitas. I'm thinking I'd like to make enchiladas (chicken) so if you have a good one, that would be terrific.

I don't mean to steal the thread away from the subject, so hopefully we can talk offline.