Fajitas are not traditional Mexican food – they’re a modern creation, a delicious modern creation.
Served sizzling hot, these dishes actually can be healthy (so long as you use a lean cut of beef).
Take a look below at a recipe we believe can lead to the perfect fajita.
Ingredients you’ll need (serves 4-6):
- A half cup of soy sauce.
- A half cup of lime juice (6 to 8 limes).
- A half cup of canola oil.
- One-quarter cup of brown sugar (packed).
- Two teaspoons of ground cumin seed.
- Two teaspoons of chili powder.
- Three medium cloves of garlic (about one tablespoon of the garlic, finely minced).
- Two pounds of trimmed skirt steak. Cut them crosswise into 5- or 6-inch strips.
- One each of large red, yellow and green bell pepper. (You’ll need to stem them, seed them and cut them into strips that are a half-inch wide.)
- One white (or yellow) onion. Cut it into half-inch slices.
- 12 to 16 flour or corn tortillas. Make sure they are hot.
- Guacamole (if desired).
- Pico de gallo (if desired).
- Shredded cheese, salsa and sour cream (if desired).
- Combine the lime juice, oil, soy sauce, sugar, black pepper, chili powder, garlic and cumin in a medium-sized bowl. Wisk to combine the ingredients.
- Transfer a half cup of this marinade into a larger bowl and set aside.
- Take the steaks and put them in a zipped-lock bag (one gallon size) and add the remainder of the marinade.
- Seal the bag (squeeze out as much air as possible) and massage the bag until all the meat is completely coated with the marinade.
- Lay the bag flat in the refrigerator and turn it every couple of hours. Do this for three to 10 hours.
- While the steak is marinating, toss the peppers and onions into the bowl with the remainder of the marinade. Place in refrigerator until you’re ready to use it.
- When you’re ready to cook the steaks, remove them from the marinade. Wipe off any excess marinade and place the steaks on a large plate.
- Light a charcoal fire and, when it’s covered by gray ash, pour it out and arrange the coals to the side of the charcoal grate.
- Set a cooking grate in place, cover the grill and allow it to heat up for five minutes.
- Clean and oil the grilling grate.
- Get a large cast-iron skillet and place it on the cooler side of the grill.
- Transfer the steaks to the grill’s hot side; and cover and cook for one minute.
- Flip the steaks and cook for another minute.
- Cook, flip and cover until all the steaks are charred well.
- Insert a thermometer (instant-read type) and make sure the steaks’ centers are 115 to 120 degrees F (if you want medium-rare steaks) or 125 to 130 degrees F (for medium).
- Transfer the steaks to a large plate.
- Cover (tent) with foil and leave them there for 10 to 15 minutes.
- Transfer the iron skilled to the grill’s hot side and let it preheat for two minutes.
- Add the onion and pepper mix and cook it, stirring occasionally. The vegetables should soften and begin to char in spots (takes about 10 minutes).
- Once the vegetables are cooked, transfer the steaks to a cutting board and pour any juice from the plate into the skillet with the vegetables. Toss the skillet to coat the vegetables with the juices.
- Move the vegetables to a warm platter.
- Slice the meat thinly and against the grain.
- Transfer to the vegetable platter.
- Serve immediately (the meat needs to be hot) with the hot tortillas. Add the guacamole, pico de gallo, condiments, etc., to preference.
Image courtesy of KEKO64/FreeDigitalPhotos.net