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Authentic Tex-Mex Fajitas

 

94

Yield

6

servings

Prep

15

min

Cook

20

min

Ready

35

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

2 pounds beef, skirt steak
*
½ each onions
halved, slice thin
2 teaspoons cumin
ground
2 teaspoons dried red chiles
powdered
3 each jalapeño pepper
pickled, chopped
*
2 Cl garlic
chopped
*
¼ cup lime juice
2 tablespoons jalapeno pickling liquid
*
1 tablespoon corn oil
1 tablespoon soy sauce, tamari
, optional
1 teaspoon liquid smoke
, optional
*

Directions

  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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 2870% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 143mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 6%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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