Fajitas
The origins of fajitas can be traced back to the ranch lands of Texas in the early 20th century. Vaqueros (Mexican cowboys) received lesser cuts of beef as part of their wages, particularly skirt steak, a tough but flavorful cut.
Ingredients
For the Marinade
- 1 pound skirt steak sliced thinly against the grain
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 tablespoons fajita seasoning
- 2 cloves garlic minced
For the Fajitas
- 1 large onion sliced
- 2 bell peppers any color, sliced
- 1 tablespoon olive oil
- Tortillas flour or corn
- Toppings of your choice
Instructions
- Marinate the Meat: In a large bowl, combine the sliced steak, lime juice, olive oil, fajita seasoning, and minced garlic. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Cook the Veggies: Heat olive oil in a large skillet or grill pan over medium-high heat. Add the sliced onions and bell peppers and cook until softened and slightly charred, about 5-7 minutes.
- Cook the Meat: Remove the steak from the marinade and grill or pan-fry until cooked to your desired doneness.
- Assemble the Fajitas: Warm the tortillas briefly on a griddle or in a dry skillet. Assemble the fajitas by placing grilled steak and veggies on the tortillas. Add your favorite toppings and enjoy!
Notes
Tips and Variations:
- For extra flavor, grill the steak directly over an open flame.
- Add some chopped jalapeños for a spicy kick.
- Include mushrooms or pineapple for additional flavor and texture.
- Serve with a side of rice or beans for a complete meal.