Real Fajitas (A Dissertation on Fajitas)
Per serving
O.K., folks! There is NO such thing as a CHICKEN, SHRIMP. SQUID or other type fajita EXCEPT BEEF! The term fajita is the American counterpart of the Mexican term arracheras, which is the tough and membranous cut from the underbelly of BEEF cattle. The chicken, etc. is simply a piece of chicken wrapped in a tortilla and seasoned with appropriate spices. Fajitas start with the marinade. These marinades for beef fajitas rely on the acid ingredients like lime juice not just for flavor, but to tenderize the meat. Some marinades use papaya juice to tenderize and flavor the meat. Beef fajitas should be marinaded for several hours or up to 24 hours. I include only one marinade for beef and (God forgive me!) one for chicken. Some marinades contain fresh or dried chilis as a heat source. There is no…
Ingredients
6 serv.- skirt steaks↗2 1⁄4 lbs
about 3/4 -inch thick
- warm flour tortillas12 -20
- grilled onions (or Fried)2
- grilled bell peppers (or fried)2
- For Beef Fajita Marinade
- red wine vinegar↗1 cup
- tequila↗1⁄2 cup
- canola oil↗1⁄3 cup
- fresh lime juice↗1⁄3 cup
- large garlic cloves↗4
crushed
- brown sugar↗3 tablespoons
- fresh jalapenos↗3
stems and seeds removed, minced
- minced fresh cilantro↗1 tablespoon
- Worcestershire sauce↗1 tablespoon
- ground cumin↗1 -2 teaspoon
- teaspoon dried oregano leaves↗1
- teaspoon lemon pepper1
- teaspoon fresh ground black pepper↗1
- salt, to taste↗
- Marinade for Chicken
- cup fresh lime juice↗1⁄2
- tablespoon chopped garlic1
- tablespoon black pepper↗1
- tablespoons olive oil↗6
- tablespoons chopped cilantro4
- salt and pepper, to taste
- Pico de Gallo
- large ripe tomatoes, seeded, pulp removed, finely chopped↗2
- medium white onion, finely chopped↗1
- large garlic cloves, minced↗2
- cup cucumber, peeled, seeded, finely diced↗2⁄3
- radishes, finely diced↗5
- tablespoons minced cilantro leaves2
- fresh serrano chilies, seeded, very finely chopped↗3 -4
- tablespoon white wine vinegar↗1
- tablespoon fresh lime juice↗1
- salt, to taste↗
- Guacamole
- large ripe haas avocados, peeled and pitted↗2
- chopped jalapeno chile1
- teaspoons lime juice↗1 1⁄2
- tomatoes, minced↗1
- teaspoon garlic powder↗1⁄4
- green onion, minced↗1 -2
- teaspoon salt↗1⁄2
Step-by-step instructions
- 1
For BEEF Fajita marinade:.
- 2
Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours.
- 3
For the Chicken Marinade:.
- 4
Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper. Marinate.
- 5
chicken covered in refrigerator 1 hour or as long as overnight.
- 6
For the Pico de gallo:.
- 7
Mix all ingredients together. Sprinkle lime juice over all. Add salt to taste.
- 8
Best if refrigerated, covered, for at least 1 hour, and served the same day made.
- 9
For the Guacamole:.
- 10
Roughly mash the peeled avocadoes in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once.
- 11
If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible.
- 12
Guacamole heat preferences range from none to plenty. Obviously, the heat depends upon the quantity of jalapeños used. Some chiles are hotter than others, so experiment to determine your favorite proportion of ingredients.
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