Today, fajitas is a pretty general name for all the different cuts of different meats that can be used in Mexican and Tex Mex dishes. However, in this recipe, we will be focusing on learning to make the original fajita, using the original cut of meat that was used: skirt steak. There’s a reason why this cut is considered the best for fajitas; read on and get cooking to find out for yourself!
Ingredients:
- 2 lbs skirt steak
- 1 yellow onions, sliced thinly
- Red bellpepeper
- Green bellpepper
- Salt and pepper
For the marinade:
- 1/4 cup tequila or vodka
- 1/4 cup vegetable oil
- 4 cloves of garlic, grated
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp oregano
- 1 tsp pepper
- 1 tsp chili pepper
- 1 tbsp paprika
- 2 tsp salt
- 1/4 cup cilantro, finely chopped
- 1 lime
Directions:
- In a bowl, mix all the ingredients for the marinade.
- Add the meat and marinate overnight.
- Heat a cast iron pan, add two tablespoon of oil and fry the meat until brown on both sides. Allow to rest for 20 minutes.
- Slice the beef into strips cutting against the grain. Transfer into a dish and set aside.
- In the same pan, add a tbsp oil and saute the onions until translucent.
- Add the beef strips and bellpeppers, stir until the bellpepper is half cook about two minutes.
- Add salt and pepper if necessary.
- Serve with warm tortilla, Mexican rice and refried beans. Pico de gallo, green salsa, sliced avocado and sour cream on the side. Enjoy!
Note:
To make refried beans, check my recipe for bean and nachos and follow the recipe on how to make refried beans.
