Classic Fajitas Recipe
Summary
MethodGrilled
Ingredients
| 3 pounds skirt steak, trimmed of fat | ||
| Lime juice | 1/2 Cup (16 tbs) | |
| Salad oil | 1/3 Cup (16 tbs) | |
| 1/3 cup tequila or lime juice | ||
| Garlic | 4 Clove (5gm), pressed | |
| Ground cumin | 1 1/2 Teaspoon | |
| Oregano leaves | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 4 or 5 small onions (unpeeled), cut in half lengthwise | ||
| 8 to 10 green onions (including tops), rinsed well and drained | ||
| Frijoles (recipe follows) | ||
| 16 to 20 flour tortillas (8- to 10-inch diameter) | ||
| Salsa Fresca (recipe follows) | ||
| Guacamole, homemade or purchased | ||
| Sour cream | ||
| Fresh cilantro (coriander) sprigs | ||
Directions
Cut steak crosswise into about 12-inch lengths, then place 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 onion halves on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for no more than 2 to 3 seconds).
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 browned and slightly soft when pressed, 5 to 9 more minutes.
Cook meat, turning once, until browned and done to your liking (cut to test), about 6 minutes for rare.
Place meat and onion halves on a carving board as cooked; cover loosely to keep warm.
As meat cooks, place Frijoles on grill away from main heat; stir often until hot.
Roll onion brush in marinade and lay on grill.
Turn brush often until tops are wilted, 3 to 5 minutes.
Place brush on board; remove string.
Thinly slice meat across the grain.
Let individuals heat their own tortillas on grill, turning often with tongs just until soft, 15 to 30 seconds.
Place a few meat slices down center of each tortilla; top with some Frijoles, a few pieces from onion halves, salsa, guacamole, sour cream, and cilantro.
Fold up bottom, then fold in sides to enclose.
Eat grilled green onions 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 onion halves on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for no more than 2 to 3 seconds).
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 browned and slightly soft when pressed, 5 to 9 more minutes.
Cook meat, turning once, until browned and done to your liking (cut to test), about 6 minutes for rare.
Place meat and onion halves on a carving board as cooked; cover loosely to keep warm.
As meat cooks, place Frijoles on grill away from main heat; stir often until hot.
Roll onion brush in marinade and lay on grill.
Turn brush often until tops are wilted, 3 to 5 minutes.
Place brush on board; remove string.
Thinly slice meat across the grain.
Let individuals heat their own tortillas on grill, turning often with tongs just until soft, 15 to 30 seconds.
Place a few meat slices down center of each tortilla; top with some Frijoles, a few pieces from onion halves, salsa, guacamole, sour cream, and cilantro.
Fold up bottom, then fold in sides to enclose.
Eat grilled green onions alongside.
Chef
