Why Texas Restaurants Charge $40 for Chicken Fajitas — And How to Beat Them at Home
Jason Farmer breaks down the complete Tex-Mex chicken fajita process, including a two-stage brine-and-pineapple-soy-marinade method, two styles of restaurant fajita onions, and a foamy garlic butter sauce inspired by Houston's Pappasito's. The video covers every technique needed to replicate — and improve on — restaurant-quality fajitas using a standard home kitchen pan.
13:21
by Jason Farmer
#oven finish technique #pineapple marinade #flour tortilla #caramelized onions #restaurant copycat #high-heat searing #chicken fajitas #stovetop cooking #garlic butter sauce #brining #budget cooking #Tex-Mex
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🧾 Ingredients
- 1Boneless skinless chicken breast
- 2Water
- 3Salt
- 4White sugar
- 5Cumin powder
- 6Bay leaves
- 7Garlic cloves
- 8Mexican oregano
- 9Black peppercorns
- 10Dole canned pineapple juice
- 11Kikkoman soy sauce
- 12Sherry cooking wine
- 13Granulated garlic
- 14Knorr Caldo de Pollo chicken bouillon powder
- 15Unsalted butter
- 16Yellow onions
- 17Black pepper
- 18Lawry's seasoning salt
- 19Dry white wine (Chardonnay)
- 20Vegetable oil
- 21Flour tortillas
- 22Pico de gallo
- 23Cheddar cheese
- 24Sour cream
- 25Guacamole
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