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1 1/2 lb Beef skirt steak*
1 c Beer
1/2 ts Liquid smoke
2 Lime's juice
2 tb Worcestershire sauce
1 tb Soy sauce (opt.)
pn Cumin
pn Mexican oregano
Pepper; black or lemon
Garlic powder
Skirt steak is the diaphragm of the beef, a long very stringy cut of meat that accounts for the name of the dish (trans. "sashes"). It used to be dirt cheap, and was poor folks fare until the food faddists discovered it. (Depending on where you live, this cut may either be easily found at your market, or require a special order with the butcher. In a pinch, you could substitute flank steak.) To be tender, the meat demands VERY careful handling. Arm yourself with a small, sharp knife, and obsessively trim off ALL the fat, and as much of the silvery membrane surrounding the exterior of the meat as you can manage. This can take a while, but be persistent. The more you trim, the better the finished product.
Place the meat in a deep non-metallic pan, and cover in the mixture of the cup of Beer, 1/2 tsp. Liquid smoke, juice of 2 limes, 2 tbs Worcestershire sauce, 1 tbs Soy sauce, and a pinch of Cumin and Mexican oregano, black or lemon Pepper and Garlic powder. Marinate the meat, turning occasionally for at least 2 hours (overnight is better). When the exterior of the meat is gray, it's ready to cook.
The soy is NOT authentic, but since Ninfa's, the Tex-Mex restaurant chain that originally popularized the dish uses it in THEIR marinade, I sometimes do, too. It gives the finished dish a nice shiny glaze.To cook, fish the meat out of the marinade, and dry well. Season the exterior with a liberal quantity of cracked black pepper (lemon pepper is good, too), and garlic powder (not salt). Grill over a medium-hot charcoal fire (best), or broil or grill indoors. Either way, be VERY careful not to overcook the meat. If you cook skirt steak beyond medium rare, it will be the toughest cut of meat imaginable. Since the steak itself is quite thin, cooking time will be brief. To serve, cut into thin, slanting slices, carving against the grain of the meat.
Fajitas are generally accompanied by sauteed or grilled onions and sweet green peppers (you can saute the onions and peppers well in advance, and re-heat on the grill if you are doing the dish outdoors). Also served is Pico de Gallo, a fresh tomato based salsa. You will also need a stack of the best flour tortillas you can find. Some refried beans on the side would be nice, too. Other possible accompaniments include guacamole or sliced avocados, lime wedges to squeeze over everything, shredded cheddar cheese, sour cream. To eat, take a few slices of meat, and lay on a tortilla. Top with the sauteed onions and peppers, pico de gallo, and whatever else suits you. Fold into a soft taco, and enjoy. Yield: 4 Servings
Source: Kathy Pitts http://www.pastrywiz.com/archive/kathy.htm
Meat: 2 or 3 sections (3 or 4 pounds?) Fresh cured (preferably NOT pre-frozen) lean Beef skirt steaks.
Fajita Marinade:
1 or 2 Bottles of Lea & Perrins Worcestershire Sauce (the ingredients are for 1 bottle & mix)
2 Sections of crushed "fresh" garlic
2 or 3 "fresh" cut lime 1/4's
1 teaspoon thyme
1/2 teaspoon cumin (optional)
1/4 cup of brown sugar
1 sprig of "fresh" cilantro
Method:
Salsa:
tomatoes, (oval "Italian" ones or regular) ripe but firm.
green peppers (the 1 1/2 in. "short" hot ones, with most or all of the seeds, removed
sweet yellow onions "fresh"
cilantro
fresh limes
olive oil, Mexican or Italian
- Chop onions, tomatoes, peppers, in equal amounts and 1 Tbsp. cilantro
- Mix together gently, making 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.
Beans:
Use either canned beans or prepared dry Pinto Beans.
Sauté garlic and onion 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. Add a smidgin' of chili powder or fresh chopped green pepper after the sauté. Note: you may want to omit the cumin, if you included in the fajitas marinade.
Serving the Fajitas
Let guests make their own fajitas. Layer 1/2 c.meat, 2 Tbs. Beans and 1/2 Tbs salsa on a freshly steamed flour tortilla. Roll tortilla. Serve with Tres Equis Beer w/ lime.
Source: Smoke 'N Fire Enquirer recipe from the Rio Grande Valley and Matamorous,
Mexico
http://www.barbecuen.com/newsletters/jan-2004.htm
Ron Vallery of Lakewood, Colorado
http://www.barbecuen.com/recipes/fajitas.htm
Marinate a 1 1/2 pound Skirt or Flank steak in the following marinade:
1/4 cup Vegetable Oil
1/4 cup dark soy sauce
Juice and zest of two Limes
2 Tbs Pickapeppa Sauce
1 Tbs chili powder
1 clove minced GarlicSlice steak into thin 1 1/2 inch strips and place in a glass utility dish. Combine marinade ingredients and and pour over steak. Sprinkle with chili powder. Cover and refrigerate overnight. Thread meat onto skewers and grill untill medium-rare. Serve on folded tortillas with salsa, etc.
- Ethnic - Barbecue
- Steak Fajitas with Lime - Fajitas
from Mexico - Home Made Flour Tortillas
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Ingredients
1 pound fajita meat (preferably outer skirt), or flank steak
4 large garlic cloves, minced
3 tablespoons gold tequila
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons red wine vinegar
1 1/2 teaspoons freshly grated orange zest
2 teaspoons Gebhardt's (or similar) chili powder, or to taste
salt, to taste
1 teaspoon Worcestershire sauce or soy sauce (optional)
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon brown sugar
3 tablespoons olive oil
3 tablespoons chopped fresh cilantroMethod
- Rub the meat with the garlic and place in a shallow dish. Mix the tequila, lime juice, orange juice, vinegar, orange zest, black pepper, chili powder, salt, worcestershire or soy sauce and brown sugar, add the oil and mix well. Pour over meat, basting well. Add the cilantro to both sides of the meat. Cover and marinate 2 to 4 hours (don't overmarinate or the meat will "cook" in the acid,) turning occasionally.
- Remove meat from marinade and brush excess marinade off meat so that it doesn't steam when grilled and so that the cilantro doesn't burn on the grill.
- Grill meat on hot coals approximately 3 to 4 minutes per side (slightly longer for flank steak) or broil in a preheated oven 6 inches from the flame -- grilling is much more authentic and is highly recommended. Do NOT cook too long. This cut is good only rare to medium rare; it is shoe leather if cooked beyond medium. Let stand 5 minutes before serving. Cut meat at a sharp angle (almost parallel to cutting board) across the grain and serve with flour tortillas, guacamole, salsa, sour cream and grilled vegetables like green or yellow onions and bell or poblano peppers and fresh chopped cilantro.
Serves 4 to 6.
Source: Chowhound http://www.chowhound.com/topics/306356
Maddie and Young Bruce made shrimp fajitas on Wed March 10, 2010. So everyone would be happy, they served chicken and steak too accompanied peppers and onions and mango salsa.
Ingredients
1 1/2 tablespoons vegetable oil, divided
1 green bell pepper, sliced
1 red bell pepper, sliced
1 pound medium shrimp - peeled and deveined
1 cup (1 small) chopped onion
1 (1.25 ounce) package taco seasoning mix
3 tablespoons water, or as needed
6 (10 inch) flour tortillas, warmed
Directions
Source: http://allrecipes.com/Recipe/Quick-and-Easy-Shrimp-Fajitas/Detail.aspx accessed March 12, 2010
Maddie and Young Bruce served this with their shrimp fajitas which they served Wed March 10, 2010
Ingredients
1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeño
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper
Directions
Combine the mango, cucumber, jalapeño, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
Source: Ellie Krieger "Mango Salsa" FoodNetwork http://www.foodnetwork.com/recipes/ellie-krieger/mango-salsa-recipe/index.html
Chicken fajita rollups are made with marinated chicken. try a southwest or fajita type marinade to achieve the packaged chicken they have at Applebees. the pico is just cilantro, onion, jalepeños, and tomatoes, finely chopped. a jack cheese/american blend is what they use. also, at Applebees, they just put the cheese on the tortilla, add chicken, and microwave. then they add the pico and lettuce and roll. the dipping sauce is simply a mix of salsa and ranch dressing. (less salsa than ranch.) I used to work there, and have made this many times. it is very simple to make.
Ingredients:
6 large round white tortilla shell
3 cups grilled chicken
3/4 cup pico de gallo
3 cups shredded jack and Cheddar cheese mix
Side Ingredients
3 cups lettuce
3/4 cup diced tomatoes
3/4 cup sour cream
Directions:
Source: Applebee`s Chicken Fajita Rollups submitted by Stefanie to CDKitchen
http://www.cdkitchen.com/recipes/recipetemplate.php?scale=6&mid=7357
Serves 6 Chipotle Marinade:1 small white onion, peeled, cut into large pieces Steak Fajitas:1 1/2 pounds top round or flank steak, trimmed of fat 6 large, thin flour tortillas For Chipotle Marinade:
For Fajitas:
From Southwest Flavors: Santa Fe School of Cooking
by Susan D. Curtis, Page 144 Per serving: 596 calories, 34 grams protein, 17 grams fat, 5 grams saturated fat, 74 grams carbohydrate, 5 grams fiber, 43 milligrams cholesterol, 654 milligrams sodium
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Ethnic - Barbecue
- Steak Fajitas with Lime - Fajitas
from Mexico - Home Made Flour Tortillas
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Updated May 6, 2011