Authentic Tex-Mex Fajitas

* Exported from MasterCook II *

Authentic Tex-Mex Fajitas

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Main Dish
Mexican Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Beef Skirt Steak
1/2 Onion -- halved, slice thin
2 Teaspoons Ground Cumin
2 Teaspoons Powdered Red Chiles
3 Jalapenos -- (pickled) chopped
2 Cloves Garlic -- chopped
1/4 Cup Lime Juice
2 Tablespoons Jalapeno Pickling Liquid -- * see note
1 Tablespoon Corn Oil
1 Tablespoon Soy Sauce -- (optional)
1 Teaspoon Liquid Smoke -- (optional)

This is the liquid used to pickle and flavor the jalapenos. It
is basically white vinegar with added spices, and there is always
ample liquid in the jar or can to use in this recipe, without leaving
the remaining jalapenos dry.

1. Place half of the onions in the bottom of a nonreactive dish. Mix
the cumin, powdered red chiles, chopped jalapenos and garlic
together in a small bowl, then rub on all sides of the meat. Put
the skirt steak into the dish, on top of the onions. Pour the lime
juice and the jalapeno liquid over all areas to coat. Sprinkle the
remaining onions on top of the meat. Cover and refrigerate at
least 1 hour, but preferably overnight, turning once.

2. Preheat the grill or broiler until hot. Fajitas need to cook close
to a very high heat source, in order to sear the outside but still
leave the interior medium rare. Mix together the oil and, if you
are using them, the soy sauce and liquid smoke. Brush or spoon
the oil mixture onto the meat surfaces. Grill or broil about 2 to 3
minutes on each side, or until the outside is brown and slightly
charred, and the inside is still slightly pink.

3. Remove the meat to a cutting board. Let sit 5 minutes before
slicing. Cut the meat into thin strips that can be easily rolled
into tortillas. Serve with warm, soft flour tortillas and fresh
Pico de Gallo or Salsa Fresca.

NOTES:

Fajitas are pure Tex-Mex food. They originated along the Rio Grande
River on the Texas-Mexico border and were eaten by cattle wranglers.
The skirt steak is the traditional cut used and was reserved primarily
for the chief cowboy. Other cuts of beef can be substituted, such as
flank steak or sirloin, but the skirt is by far the most tender,
flavorful and authentic.

You might be wondering where the cast-iron griddle with the sizzling
bell peppers and onions are in this recipe. While such a serving
method may be dramatic, it is an affectation developed mainly by chain
restaurants and is in no way a part of true Tex-Mex fajitas. You may
go ahead and add it, but I am still partial to the clean, simple taste
of hot grilled meat topped solely with fresh tomato salsa and
blanketed in warm, soft tortillas. I do make two minor additions in my
recipe when oven-broiling: I add soy sauce to help the thinly cut
steaks brown quicker, and I use bottled "liquid smoke" to replicate
the flavors created by the more desirable method of charcoal-grilling.
Otherwise, this recipe is as authentic as it gets.

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