Authentic Tex−Mex Fajitas
Ingredients
2kg Beef Skirt Steak or frying steak (150gr pieces)
3 Onion, halved, sliced thinly
10gr of Ground Cumin
10gr Powdered Red Chili
5 Jalapenos, (pickled) chopped
3 Cloves Garlic, chopped
150ml of Lime Juice
5ml Corn Oil
Mexican seasoning
Method
Place half of the onions in the bottom of a bowl. In a another bowl Mix the cumin, powdered red chili, chopped jalapenos and garlic, making sure it well combined, then rub on all sides of the meat. Put the skirt steak into the dish, on top of the onions. Pour the lime juice and the jalapeno liquid over all areas to coat. Sprinkle the remaining onions on top of the meat. Cover and refrigerate at least 1 hour, but preferably overnight, turning once.
Preheat the grill until hot. Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior medium rare. Brush or spoon a little oil onto the meat surfaces. Sear for 2 to 3 minutes on each side, or until the outside is brown and slightly charred, and the inside is still slightly pink.
3. Remove the meat to a cutting board. Let sit 5 minutes before slicing. Cut the meat into thin strips that can be easily rolled into tortillas. Serve with warm, soft flour tortillas and fresh Pico de Gallo or Salsa Fresca. Fajitas are pure Tex−Mex food. They originated along the Rio Grande River on the Texas−Mexico border and were eaten by cattle wranglers. The skirt steak
is the traditional cut used and was reserved primarily for the chief cowboy. Other cuts of beef can be substituted, such as flank steak or sirloin, but the skirt is by far the most tender, flavorful and authentic.
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