Authentic Tex-Mex Fajitas
Yield
6 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, skirt steak
|
* |
| 0.5 | each |
onions
halved, slice thin |
|
| 1E+1 | ml |
cumin
ground |
|
| 1E+1 | ml |
dried red chiles
powdered |
|
| 3 | each |
jalapeño pepper
pickled, chopped |
*
|
| 2 | Cl |
garlic
chopped |
*
|
| 59 | ml |
lime juice
|
|
| 3E+1 | ml |
jalapeno pickling liquid
|
* |
| 15 | ml |
corn oil
|
|
| 15 | ml |
soy sauce, tamari
, optional |
|
| 5 | ml |
liquid smoke
, optional |
*
|
Directions
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.
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.
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.
