Name: Tex-Mex Fajitas
Prep time: 1 h 15 min
Cook time: 6 min
Total time: 1 h 21 min
Cuisine: Tex-Mex
Ingredients: 2 pounds beef skirt steak; 1/2 onion, halved and sliced thin; 2 teaspoons ground cumin; 2 teaspoons powdered red chiles; 3 pickled jalapeños, chopped; 2 cloves garlic, chopped; 1/4 cup lime juice; 2 tablespoons jalapeño pickling liquid *; 1 tablespoon corn oil; 1 teaspoon soy sauce (optional – if grilling on cast iron or under the broiler); 1 teaspoon Liquid Smoke (optional – if grilling on cast iron or under the broiler)

Tex-Mex Fajitas

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Fajitas are pure Tex-Mex food. They originated along the Rio Grande River on the Texas-Mexico border and were eaten by cattle wranglers.

Prep Time: 1 hour 15 minutes
Cook Time: 6 minutes
Total Time: 1 hour 21 minutes
Yield: 6 servings
Category: Entree
Method: Grill
Cuisine: Tex-Mex

Ingredients

Scale

2 pounds beef skirt steak
1/2 onion, halved and sliced thin
2 teaspoons ground cumin
2 teaspoons powdered red chiles
3 pickled jalapeños, chopped
2 cloves garlic, chopped
1/4 cup lime juice
2 tablespoons jalapeño pickling liquid *
1 tablespoon corn oil
1 teaspoon soy sauce (optional – if grilling on cast iron or under the broiler)
1 teaspoon Liquid Smoke (optional – if grilling on cast iron or under the broiler)

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Instructions

Place half of the onions in the bottom of a nonreactive dish.
Mix the cumin, powdered red chiles, chopped jalapeños 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.
Pour the lime juice and the jalapeño liquid over all areas to coat.
Sprinkle the remaining onions on top of the meat.
Cover and refrigerate at least 1 hour, but preferably overnight, turning once.
Heat the grill or broiler until hot. Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior medium rare.
Mix together the oil and, if you are using them, the soy sauce and Liquid Smoke. Brush or spoon the oil mixture 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 meat to a cutting board. Let sit for 5 minutes before slicing to rest.
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.

Notes

* This is the liquid used to pickle and flavor the jalapeños. It is basically white vinegar with added spices, and there is always ample liquid in the jar or can to use in this, without leaving the remaining jalapeños dry.

Photo credit: sarahstierch on Visual Hunt

Find it online: https://simplygreatrecipes.com/tex-mex-fajitas/