Recipes
Fajitas Verde, Blanco y Rojo
Fajitas are traditionally made with skirt steak. Too tough for Texas ranchers, the meat was tenderized and eaten by Mexican vaqueros on cattle drives in the early 1890's. With long marination, skirt steak and flank steak yield gracefully, becoming tender and flavorful. Wrap the succulent meat in warm tortillas. Serve with 3 sauces: green guacamole, white sour cream and red salsa.
2 lbs. beefs flank steak or skirt steak, trimmed
Marinade:
1/4 cup sherry wine vinegar or other red wine vinegar
1/4 cup virgin olive oil
1 tablespoon pure chile paste
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tea-spoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon coarsely ground black pepper
2 large garlic cloves, minced
2 ground chile piquin or 1 crumbled chile japonos
The Trimmings:
12 (8.inch) flour tortillas
2-3 medium sweet onions, peeled, halved, cut in thin wedges
3 (red, yellow and green) bell peppers, seeded, cut in strips
2-3 tablespoons vegetable oil
2 cups sour cream
chunky guacamole
salsa mexican
fresh cilantro leaves
In a large glass dish, combine marinade ingredients. Lightly score flank steak on both sides. Place in marinade; coat both sides. Cover and refrigerate 6 hours or overnight (marinate skirt steak at least 10 hours )
Preheat grill. Wrap the tortillas in foil and warm in a 325°F oven. Slice onions and peppers. When coals are hot, remove meat from marinade; grill to medium-rare. Place meat on warmed platter; cover lightly; let rest 5 minutes.
In a large skillet over medium-high heat, heat oil. Stir-fry onions and peppers 2 minutes or until crisp-tender. Remove to an attractive serving dish. Slice meat thinly across the grain; place on a sizzling-hot metal platter, if available. To serve fajitas at the table, place a few meat strips on a warm tortilla. Top with onion-pepper mixture, guacamole, sour cream, salsa and cilantro leaves, as desired. Fold and eat.
Variations: Splurge with beef tenderloin or sirloin; marinate beef 1 hour. Use chicken tenderloin strips instead of beef. Marinate, then grill on a mesh wire rack over a charcoal fire or saute on a hot griddle.
Yield: 6 servings.
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