Tex-Mex…a Rio Grande’s Tradition
Authentic Tex−Mex Fajitas……….
1kg Beef Skirt Steak
2 OnionS, halved, sliced thinly
2 Bell peppers Red/Green, Sliced thinly
7gr Ground Cumin
5gr Powdered Red Chiles
3 Jalapenos, (pickled) chopped
2 Cloves Garlic, chopped
1/4 Cup Lime Juice
5ml Jalapeno Pickling Liquid, * see note
5ml Corn Oil
*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 and bell peppers in the bottom of a nonreactive dish. Mix the cumin, powdered red chili, 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 and bell pepper mix. 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 2 hours, but preferably overnight, turning once.
2. Preheat the grill or broiler until hot or hot plate. Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior medium rare. Brush or spoon the oil 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 beef, sautee’ the onion and bell peppers 4to 5 minutes or until very fragrant
3. Let the meat rest on a chopping board for 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.
**********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 all the hot sizzling smoke is. 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, even the onion and bellpeppers are not of true origin………………I add them for the vibrancy and contrast