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Spices and tenderizing agent ideas for Elk fajitas using flour tortilla shells and peppers
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<blockquote data-quote="lilharcher" data-source="post: 1156570" data-attributes="member: 83227"><p>I personally would seperate the Elk Meat and Veggies seperately, because each of these componants requires different cooking times. I like my fajita veggies (Red Onion, Yellow Bell Pepper, Red Bell Pepper, Garlic, and Jalepeno w/o seeds......but cater to what you like) firm and cunchy (usually around 2 mins on high heat), not sauggy. Almost impossible to cook both together and get the right consistency IMO.</p><p> </p><p>BTW, I love fajitas, so curious how others may tenderize their meat. I usually cut into finger length strips and pound it out with meat mallet.</p></blockquote><p></p>
[QUOTE="lilharcher, post: 1156570, member: 83227"] I personally would seperate the Elk Meat and Veggies seperately, because each of these componants requires different cooking times. I like my fajita veggies (Red Onion, Yellow Bell Pepper, Red Bell Pepper, Garlic, and Jalepeno w/o seeds......but cater to what you like) firm and cunchy (usually around 2 mins on high heat), not sauggy. Almost impossible to cook both together and get the right consistency IMO. BTW, I love fajitas, so curious how others may tenderize their meat. I usually cut into finger length strips and pound it out with meat mallet. [/QUOTE]
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Spices and tenderizing agent ideas for Elk fajitas using flour tortilla shells and peppers
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