Fajitas are from Mexico but they are also widely found in American cuisine. A lot of immigrants from Mexico have been traveling since 1900s. Traditionally they combine fajitas with rice and beans but sometimes its better when you combine it with Nachos.
- 1 Large beef skirt steak, approx. 3 lbs
- 1 cup yellow onion, sliced thin
- 2 tablespoons fresh garlic, chopped fine
- 1/4 cup fresh cilantro, chopped fine
- 2 Tablespoon Paprika
- 1 large green bell pepper, cored and seeded
- 1 medium yellow onion
- 2 tablespoons olive oil
- 8 flour tortillas or pita bread FOR CHIPOTLE SAUCE
- 1 cup plain yogurt, recommend European style yogurt, or Mexican crema (or crème fraiche) or Mayonnaise 1 cup plain yogurt, recommend European style yogurt, or Mexican crema (or crème fraiche) or Mayonnaise
- 1-2 small chipotles in adobo, seeds removed – adjust to taste based on desired level of spiciness
- 1 clove garlic
- 1 lime juice
- to taste Salt
- Skirt steak is the only meat used in making authentic Tex Mex fajitas. Combine Paprika, 1 cup onion, garlic, and cilantro into a bowl and whisk to combine well.
- Pour into a large container with a ‘locking’ top or a large (1 gallon) plastic type zip lock bag. Add the skirt steaks and make sure all areas of the skirt steak get coated with the marinade.
- Cut the skirt steak in half if it is a long one, which many are. Marinate the skirt steaks at least 4 hours or overnight if possible.
- When ready to cook the fajitas, first cut the bell pepper and onion into 1/8” strips and sauté in the olive oil until the onions have become caramelized.
- Leave in the frying pan, but turn off the heat . If the onions and bell peppers dry out and start to stick, simply add about 1/4 cup of water.
- To cook the fajitas, start a mound of charcoal briquettes or heat your ‘lava rock’ grill.
- Remove the fajitas from the marinade. Place the fajitas on the grill and let sear on the first side about 2 minutes. Turn over and sear the second side
- Now cover and let cook approximately for 8-10 minutes on each side. It will be normal for the skirt steaks to shrink in size while cooking. The ideal way is to let the fire ‘kiss’ the meat, but not burning it at the same time. You want a charred finish, but not burnt.
- When done, remove the fajitas and turn on the burner holding the sautéed bell pepper and onion to a medium high heat. Start by cutting the skirt steak about 3-4 inches
- Cutting across the grain, cut off 1/4” strips and add to the bell peppers and onions that are hot. Mix the strips well with the onions and bell peppers and turn off the heat. Be sure to add any of the juices left on the cutting board after slicing.
- For chipotle sauce combine all the ingredients in the blender or mini-food processor. Mix until you have smooth creamy sauce. Taste and adjust the spice level based on your preference. Use immediately or refrigerate until ready to use. Extra: Serve immediately with hot flour tortillas, pico de gallo, sour cream, iceberg lettuce sliced thin, picante sauce and guacamole. Let each guest fix their own fajita.