Fajitas are a popular Tex-Mex dish that typically consists of grilled steak or chicken, sliced into strips, served with warm tortillas, guacamole, pico de gallo, cheese, and other toppings. Getting the temperature right when cooking fajita meat is important to ensure safety, tenderness, and optimal flavor. This article will examine the recommended internal temperature for properly cooked fajita meat, whether you are making steak, chicken, or shrimp fajitas at home.
What is Considered Safe Temperature for Cooked Meat?
Food safety experts including the United States Department of Agriculture (USDA) provide guidelines on minimum safe cooking temperatures for various meats to destroy any potentially harmful bacteria that could cause foodborne illness. Here are the USDA recommended minimum internal temperatures:
| Meat | Minimum Safe Internal Temperature |
|---|---|
| Beef, Pork, Lamb, Veal Steaks, Roasts, Chops | 145°F (63°C) |
| Ground Meat (Beef, Pork, Lamb, Veal) | 160°F (71°C) |
| Poultry (Chicken, Turkey, Duck, Goose, etc.) | 165°F (74°C) |
| Fresh Pork | 145°F (63°C) |
| Ham, fully cooked | 140°F (60°C) |
| Fin Fish | 145°F (63°C) |
| Shrimp, Lobster, Crab | Cook until opaque and flesh is pearly-white |
So when cooking fajita meat, you’ll want to aim for at least the USDA recommended minimum temperatures for safety. This ensures any potentially harmful bacteria are killed.
Ideal Temperature for Beef Fajitas
For beef fajita meat, skirt steak is traditionally used. Skirt steak is a thin cut that comes from the plate primal or inside skirt of the cow. When cooking skirt steak for fajitas, you’ll want to aim for medium doneness, which means an internal temperature between 130-140°F (54-60°C).
Here are some key points on getting the right temperature for beef fajita meat:
– Shoot for 130-135°F (54-57°C) for medium rare doneness. At this temp, the interior will be bright red and warm with a hint of pink.
– 140-145°F (60-63°C) will give you a medium doneness. The center will be light pink. This is the recommended temp for fajita meat so it is cooked through while still being tender and juicy.
– Anything above 145°F (63°C) risks overcooking the beef, making it tougher and dry.
– Always let steak rest for 5-10 minutes before slicing to allow juices to redistribute. This helps keep it moist and tender.
– Use an instant read meat thermometer to check temperature in thickest part of steak and avoid overcooking.
Tips for Cooking Beef Fajita Meat
– Bring steak to room temperature before cooking for more even cooking.
– Pat steak dry thoroughly with paper towels before seasoning or oiling pan. This promotes better browning.
– Use a hot cast iron or stainless steel skillet and don’t overcrowd pan. Cook in batches if needed.
– Flip steak only once during cooking for better sear.
– Baste top of steak with oil or butter during cooking for more flavor.
– Before slicing, allow meat to rest 5-10 minutes so juices redistribute and it doesn’t dry out.
– After cooking, slice steak against the grain into thin strips, about 1/4 inch thick.
Safe Temperature for Chicken Fajitas
Chicken is also a popular choice for fajitas. Boneless, skinless chicken breasts are typically used, either grilled or pan seared. According to USDA guidelines, chicken needs to reach a minimum internal temperature of 165°F (74°C). However, when cooking chicken breast for fajitas, you’ll want to be careful not to overcook it.
Here are some tips on getting the right temp:
– Shoot for 155-160°F (68-71°C) internal temperature. This prevents overcooking while still being safe.
– Breasts should not be pink inside anymore when sliced at this temp.
– Use an instant read thermometer to check thickest part of breast, without touching bone.
– Allow chicken to rest 5 minutes before slicing, so juices redistribute and it doesn’t dry out.
– After cooking, slice chicken across the grain into 1/4 inch thick strips.
Tips for Cooking Chicken Fajita Meat
– Pound chicken breasts to an even 1/2 inch thickness so they cook evenly.
– Don’t overcrowd the pan, cook chicken in batches if needed.
– Flip only once during cooking for better browning.
– Brush chicken with oil or butter during cooking for extra flavor and moisture.
– Cook over medium-high heat until browned, then lower heat to finish cooking through without burning exterior.
– Avoid poking or prodding chicken as it cooks which releases juices. Use thermometer only at end to check temp.
– Let chicken rest at least 5 minutes off heat before slicing for juicier fajita meat.
Shrimp Fajita Temperature
Shrimp can also be used for fajitas, either on their own or mixed with chicken or steak. The key with shrimp is to not overcook them. Unlike beef or chicken, shrimp does not need to reach a certain internal temperature. Instead, they should be cooked just until opaque and firm.
Here are some guidelines on cooking shrimp for fajitas:
– Cook just until flesh turns opaque white throughout. This takes only 1-2 minutes per side usually.
– Shrimp will start off grayish, translucent when raw. Once opaque, they are done.
– Remove from heat immediately once opaque to prevent overcooking.
– Check thickness and size. Large shrimp take longer than small shrimp. Cut jumbo shrimp in half lengthwise.
– Butterfly or slit shell of whole shrimp before cooking for more even cooking.
– Do not rely on color change in shells or tails to determine doneness. Check flesh.
– If using precooked shrimp, just heat until warm throughout. Do not overcook.
Tips for Cooking Shrimp Fajitas
– Pat shrimp dry before cooking for better browning.
– Use a hot skillet and don’t overcrowd. Cook in batches.
– Coat pan with oil before cooking. Can baste shrimp with oil or butter during cooking.
– Season shrimp after cooked, not before, or spices will burn.
– For grilling, use shell-on shrimp. Grill briefly just until opaque.
– Chill cooked shrimp immediately to stop cooking process if not using right away.
How to Tell When Fajita Meat is Done Without Thermometer
Using an instant read meat thermometer is the most reliable way to check internal temperature of fajita meat. But there are also some visual cues you can look for if you don’t have a thermometer:
Beef:
– Rare: Bright red center, soft and spongy texture
– Medium Rare: Bright red center with hint of pink, firmer but spongy
– Medium: Solid light pink center, firmer with no sponginess
– Well Done: No pink remaining, gray-brown throughout
Chicken:
– Undercooked: Pink or red juices, flesh is opaque at edges but still translucent in center
– Done: No pink juices, flesh is opaque white throughout when sliced
Shrimp:
– Undercooked: Translucent grayish flesh
– Done: Opaque white flesh throughout
Cut into thickest part of meat to inspect color and texture when checking for doneness without a thermometer. Keep in mind these visual signs can be inaccurate at times. Using an instant read thermometer removes the guesswork for perfectly cooked fajita meat every time.
Common Mistakes and How to Avoid Them
It’s easy to make mistakes when trying to get the right internal temperature for fajita meat. Here are some common pitfalls and tips to avoid them:
Undercooking:
– Not heating skillet or grill hot enough before adding meat. Use high heat for proper searing.
– Removing from heat too soon. Always double check internal temp, especially for chicken and pork.
– Rushing the cooking and not allowing enough time for interior to reach safe temp.
Overcooking:
– Cooking over high heat entire time. Lower heat halfway through to avoid burning exterior before center is done.
– Cutting meat too thick. Slice steak no more than 1/2 inch for quicker, more even cooking. Pound chicken breasts to even thickness.
– Not allowing meat to rest before slicing. Resting redistributes juices and prevents overcooking after removed from heat.
Inconsistent Doneness:
– Overcrowding pan which steams meat instead of searing. Cook in batches if needed.
– Flipping meat too frequently. Flip only once or twice for an evenly seared surface.
– Using steak or chicken of varying thicknesses. Try to pick pieces of uniform size and thickness.
Dry, Tough Meat:
– Cooking at too high temperature the entire time.
– Skipping resting period after cooking.
– Slicing meat against the grain instead of with the grain.
– Overhandling raw meat which causes it to toughen.
Conclusion
Getting the right internal temperature when cooking fajita meat is important for both food safety and optimal texture and juiciness. Follow the USDA recommended minimum cooking temperatures, but also rely on appearance, texture, and accurate thermometer readings to determine doneness instead of just going by time. Let meat rest before slicing, watch your skillet or grill temperatures carefully, and avoid overcrowding to achieve tender, flavorful steak, chicken or shrimp fajitas every time. Mastering the ideal temperature for fajita meat takes some practice, but the rewards of sizzling, mouthwatering fajitas are worth it.