Rio Grande Valley and Matamorous, Mexico
1 or 2 Bottles of Lea & Perrins Worcestershire Sauce (the ingredients
are for 1 bottle and mix)
2 Sections of crushed "fresh" (Mexican if you got it) garlic
2 or 3 "fresh" cut lime 1/4's
1 teaspoon thyme
1/2 teaspoon cumin (optional if you like it or have none in the beans)
1/4 cup of brown sugar
1 sprig of "fresh" cilantro
2 or 3 sections (3 or 4 pounds) Fresh cured (preferably NOT pre-frozen)
lean Beef skirt steaks.
- Prep skirts by cross cutting the striated membrane. Remove the "excess" parts as much as possible or the meat will be rubbery and tough.
- Set meat aside in large bowl and let come to "room" temperature while you make the marinade.
- In 2 quart bowl combine crushed garlic (you can save 1 crushed section and "smear" it over the steaks if you like it "more" garlicky or you cook your Fajitas well done). Pour in the Lea & Perrins, add brown sugar, thyme, and cumin (if you are using it) squeeze in the limes (thoroughly inc. some of the rind oils) and throw the sections in the liquid, crush a few sprigs of the cilantro (less the stems) on the edge of the bowl and grind the rest of the leaves 2 tsp. total into the liquid through your fingers to get the "taste" in.
- Pour the liquid over the skirts and make sure the meat is all covered; you can add some water if needed. Cover with Saran wrap and let chill overnight if possible. 1 hr or 2 before you cook the Fajitas let the meat in the marinade come up to room temperature.
- Soak some 1/2" dry mesquite wood strips 6" long in warm water for 20 minutes before cooking.
- Start charcoal fire and wait till glowing (use mesquite charcoal if you can get it; try real wood charcoal not briquettes. When fire is hottest, place 3 or 4 mesquite strips on fire and begin grilling the Fajitas, keep covered to "smoke" them good and keep spraying the mesquite strips to keep them from burning and to keep them smoking.
- Baste the Fajitas once on each side before turning in the marinade to keep up the flavor. Fajitas are best medium with a good "char" on the surface. If you smoke them right they'll be bleu 1/8" into the surface of the meat. When the Fajitas are done quickly chop them up with a chef's knife (across grain) in 1/2 " sections and serve with salsa and beans in tortillas (recipes below).
Recipe for Salsa
tomatoes, (oval "Italian" ones or regular) ripe but FIRM.
green peppers (the 1 1/2 in. "short" hot ones Note: Remove seeds or salsa will be very hot.
sweet yellow onions "fresh"
Mexican or excellent Italian olive oil
Chop onions, tomatoes, peppers, in equal amounts and 1 Tbsp. cilantro
Mix together without mashing or bruising tomatoes, make as much as
needed but to every Pint add 2 tbsp. olive oil and then squeeze 1 lime
"over" the top and as the lime "fractures" the oil (it works like a
"salad dressing") carefully stir, cover and immediately refrigerate
until used. Let come near room temperature before eating.
Recipe for Beans:
Use Pinto Beans (if dry soak, if canned DON'T)
Use garlic, onion & sauté in PORK FAT in sauce pan until tender,
add cumin powder & "fresh" cilantro leaves (to taste) with water and
simmer ALL day adding water as needed. You can add a smidgin' of chili
powder or fresh chopped green pepper after the sauté but don't make
Mix them all, FRESH steamed flour tortillas, or ones expertly made
by a sweet lady who knows how to do it by frying them in an iron skillet
and steam em' when ready. By laying out the tortilla flat and putting
in 1/2 cup of Fajitas, 2 Tbspns. Beans, & 1/2 Tbspn. salsa and roll
it up and pig out bigtime. Tres Equis Beer w/ lime squeezed in goes
great with em' And though I'm a WASP from Denver & Boulder, Colorado
I owe it all to the Mexican and Mexican American Folks who patiently
walked me through it dish by dish.
Source: Barbecue'n On The Internet's Weekly Recipe section.
Special thanks go to Ron Vallery of Lakewood. Not only a fantastic recipe
for preparing beef Fajitas but Ron includes all the necessary steps to
make this event an entire meal.
from Barbecuen' on the Net contributed
by Ron Vallery