Fajitas Recipe
Fajitas have a pungent taste. The meat steaks and beans give the Fajitas a stimulating taste. Fajitas are inspired by restaurants universally. Must try it.
Ingredients
3 pounds skirt steak, trimmed of excess fat
1/2 cup lime juice
1/3 cup salad oil
1/3 cup tequila or lime juice
4 cloves garlic, minced or pressed
1 1/2 teaspoons ground cumin
1 teaspoon oregano leaves
1/2 teaspoon pepper
4 or 5 small onions (unpeeled), cut in half lengthwise
8 to 10 green onions, rinsed well and drained
3 cans (about 1 lb. each) retried beans
Salsa Fresca
Guacamole
16 to 20 flour tortillas, each about 8 inches in diameter
Sour cream
Fresh cilantro (coriander) sprigs
Directions
Cut steak crosswise into about 12-inch lengths, then arrange in a 9 by 13-inch dish.
In a small bowl, stir together lime juice, oil, tequila, garlic, cumin, oregano, and pepper.
Pour over meat; turn meat to coat.
Place onion halves, cut side down, in marinade alongside meat.
Cover and refrigerate for at least 4 hours or until next day, turning meat occasionally.
Tie green onions together with string about 3 inches from roots to form a brush.
Place beans in a large pan and heat through; keep warm.
Prepare salsa fresca and guacamole.
Place onion halves on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook for about 7 minutes; turn over.
Lift meat from marinade and drain briefly (reserve marinade).
Place on grill.
Baste meat and onion halves with marinade, using green onion roots as a brush.
Continue to cook onion halves until soft and browned (5 to 9 more minutes).
Cook meat, turning once, until browned and done to your liking; cut to test (about 6 minutes for rare).
Transfer cooked meat and onions to a carving board; keep warm.
Roll green onion brush in marinade and lay on grill; turn often until tops are wilted (3 to 5 minutes).
Place brush on board; remove string.
Thinly slice meat across the grain.Heat tortillas on grill as needed, turning often with tongs, just until softened (15 to 30 seconds).
Place a few meat slices down center of each tortilla; top with some beans, a few pieces of onion from onion halves, salsa fresca, guacamole, sour cream, and cilantro.
Fold up bottom, then fold in sides to enclose.
Eat green onion alongside
In a small bowl, stir together lime juice, oil, tequila, garlic, cumin, oregano, and pepper.
Pour over meat; turn meat to coat.
Place onion halves, cut side down, in marinade alongside meat.
Cover and refrigerate for at least 4 hours or until next day, turning meat occasionally.
Tie green onions together with string about 3 inches from roots to form a brush.
Place beans in a large pan and heat through; keep warm.
Prepare salsa fresca and guacamole.
Place onion halves on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook for about 7 minutes; turn over.
Lift meat from marinade and drain briefly (reserve marinade).
Place on grill.
Baste meat and onion halves with marinade, using green onion roots as a brush.
Continue to cook onion halves until soft and browned (5 to 9 more minutes).
Cook meat, turning once, until browned and done to your liking; cut to test (about 6 minutes for rare).
Transfer cooked meat and onions to a carving board; keep warm.
Roll green onion brush in marinade and lay on grill; turn often until tops are wilted (3 to 5 minutes).
Place brush on board; remove string.
Thinly slice meat across the grain.Heat tortillas on grill as needed, turning often with tongs, just until softened (15 to 30 seconds).
Place a few meat slices down center of each tortilla; top with some beans, a few pieces of onion from onion halves, salsa fresca, guacamole, sour cream, and cilantro.
Fold up bottom, then fold in sides to enclose.
Eat green onion alongside
