H-E-B's pre-marinated beef fajitas are a beloved summer staple, but since just throwing meat on a screwed-up grill is really more of a Houston thing, we tapped some of Austin's top culinary talents to explore the (please take this in the best possible way) Butt meat's versatility and deliver three levels of foolproof People's Chomps:
Beginner: Fajita Pot Pie
Dan Parrott of Old School BBQ has concocted a sure-shot baked delicacy of 'jita topped with layers of Velveeta, RO*TEL tomatoes, and the kicker, refrigerated biscuits, so for once you won't be the only dough boy in your kitchen.
Judd Nelson says, "Shut up, b***h! Go fix me a Fajita Pot Pie." Get the recipe right here.
Intermediate: Fajita Chimichurri
Zandunga's Edgar Torres suggests skewering beef, roasted jalapenos, and grilled pineapple, then adding a simple complementary chimichurri made from a tablespoon of tequila and a few common herbs you can find at
The Gap any local grocer.
Borrow a dollar, and make this dish
Next Level: Stir-Fried Southwest Asian Tacos
Haddingtons' James Corwel melds Mexican flavors with a far-east sauce of ginger, scallions, orange peel, and soy, topped with a chili-peppered cuke salad, making you look as cool as... a guy who knows how to make a cucumber salad.
You've always been more Ginger than Mary Ann anyway, so get stir-fried right here