Authentic Tex-Mex Fajitas

---------- Recipe via Meal-Master (tm) v8.04

Title: Authentic Tex-Mex Fajitas
Categories: Beef
Yield: 1 servings

2 lb Beef skirt steak
1/2 Onion; halved, slice thin
2 ts Ground cumin
2 ts Powdered red chiles
3 Jalapenos; (pickled) chopped
2 Cl Garlic; chopped
1/4 c Lime juice
2 tb Jalapeno pickling liquid; *
1 tb Corn oil
1 tb Soy sauce; (optional)
1 ts 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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