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Pappasitos Chicken Fajitas.
Posted on 6/15/16 at 10:35 pm
Posted on 6/15/16 at 10:35 pm
Damn. They are consistently the best fajitas bar none. Chicken only. Beef can be beaten by some. And other Pappasitos dishes while good are no better than a million places, but pricier.
Their chicken fajitas are slightly pricey, but you get what you pay for.
I would love to see r hear how they are cooked. They have grill marks, but how do they cook those massive pieces of chicken without burning or charring the outside? Cooked through and through and juicy as hell and outside is just brown.
Injected with gobs of butter?
Cooked with skin on to trap moisture?
The marinade? What do they do?
Ib4 chains suck
Ib4 Pappas all suck.
Their chicken fajitas are slightly pricey, but you get what you pay for.
I would love to see r hear how they are cooked. They have grill marks, but how do they cook those massive pieces of chicken without burning or charring the outside? Cooked through and through and juicy as hell and outside is just brown.
Injected with gobs of butter?
Cooked with skin on to trap moisture?
The marinade? What do they do?
Ib4 chains suck
Ib4 Pappas all suck.
11
Posted on 6/15/16 at 10:54 pm to LSU alum wannabe
Dunno about the chicken, but the beef is marinated in pineapple juice, water and soy in a vacuum tumbler.
Posted on 6/15/16 at 11:08 pm to LSU alum wannabe
Is it still half-price fajitas on Wednesdays?
Posted on 6/15/16 at 11:28 pm to List Eater
quote:
Is it still half-price fajitas on Wednesdays?
Basically, but they call it Fajitas for two. It is a large order for the price of a medium order.
I love the butter sauce they serve with the fajitas. It's called "Monte____" or monte something. Damn good.
Posted on 6/15/16 at 11:46 pm to LSU alum wannabe
quote:
Ib4 chains suck
Better than most Tex Mex in Louisiana for sure
Posted on 6/15/16 at 11:49 pm to Powerman
quote:
Better than most Tex Mex in Louisiana for sure
Most?
Posted on 6/16/16 at 12:31 am to LSU alum wannabe
Where is there a papasitos in BR?
Posted on 6/16/16 at 1:20 am to Walt OReilly
Wish there was one it would do great....along with fudruckers
Posted on 6/16/16 at 6:18 am to LSU alum wannabe
Secret for my Texas baws...
HEB store brand fajitas are actually really really good. I open the bag and dump them on a hot grill....
HEB store brand fajitas are actually really really good. I open the bag and dump them on a hot grill....
Posted on 6/16/16 at 6:25 am to Stexas
You're right about pappasitos
From the tenderness to the butter sauce to those damn melt in your mouth tortillas, the fajitas can't be beat
Also love the salsa and sides with it. They have a platter that comes with combo fajitas and bacon wrapped jumbo shrimp stuffed with cheese. Makes me cream my pants
From the tenderness to the butter sauce to those damn melt in your mouth tortillas, the fajitas can't be beat
Also love the salsa and sides with it. They have a platter that comes with combo fajitas and bacon wrapped jumbo shrimp stuffed with cheese. Makes me cream my pants
Posted on 6/16/16 at 6:45 am to LSU alum wannabe
Pappasitos steak fajitas are awesome.
Pappadeauxs, on the other hand, is pretty crappy imitation of Louisiana/Cajun food.
Pappadeauxs, on the other hand, is pretty crappy imitation of Louisiana/Cajun food.
Posted on 6/16/16 at 6:49 am to Stexas
quote:
HEB store brand fajitas are actually really really good. I open the bag and dump them on a hot grill....
These are awesome. When we moved back from Texas this is one thing we stocked up on.
Posted on 6/16/16 at 6:53 am to Stexas
Agree about the HEB fajitas. Their tamales are pretty legit too.
Posted on 6/16/16 at 6:54 am to LSU alum wannabe
< lupe tortilla
Posted on 6/16/16 at 7:00 am to LSU alum wannabe
Best
Posted on 6/16/16 at 7:13 am to LSU alum wannabe
Agreed, however I am a huge fan of El Tiempo Cantina in Houston. Best fajitas of any kind. Period.
Posted on 6/16/16 at 7:26 am to Stexas
I need some help with my chicken fajitas. I marinate the sliced up breast over night and cook them in a cast iron skillet. When i cook them in the skillet, the release a lot of moisture into the pan and its almost like i am boiling the chicken. Flavor seems good but the texture seems off. Is the cast iron not hot enough? Should i be using some sort of dry seasoning instead of a wet marinade? Should i leave the breast whole before cooking?
My marinade looks something like this:
1 tsp garlic powder
1 tsp salt
1 tsp cumin
1 tsp chili powder
1 tsp cayenne pepper
3 tbsp. olive oil
Juice of one lime
My marinade looks something like this:
1 tsp garlic powder
1 tsp salt
1 tsp cumin
1 tsp chili powder
1 tsp cayenne pepper
3 tbsp. olive oil
Juice of one lime
Posted on 6/16/16 at 7:28 am to Will Cover
El Tiempo is my favorite, but you can't go wrong with either.
Posted on 6/16/16 at 7:32 am to LSU alum wannabe
Is shrimp diablo still on their menu? Good stuff.
Posted on 6/16/16 at 8:43 am to offshoreangler
quote:
Dunno about the chicken, but the beef is marinated in pineapple juice, water and soy in a vacuum tumbler.
I have read ALL of this. You are the resident Houston food nerd. What are your thoughts on these fajitas?
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