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Author Notes: Here in Texas we eat a lot of fajitas - they can be made with just about anything - chicken, shrimp, mushrooms, and of course BEEF. You can also use a variety of cuts - flank, tri-tip, etc - in this case I used a tenderized skirt steak. One of the great things about this cut besides great flavor is that the nooks and crannies created in the tenderizing process all trap and soak up the marinade. A word on chili powder - I am referring to ground chilis, not the kind that has the salt and the garlic and stuff added (that spice has it's place but it not what I use here). Another GREAT thing about Texas is that in our grocery stores we have bin after bin of all different types of dried chilis, so I make my own chili powder using these. I often just smell each one and decide what to use that way. For these fajitas I used equal parts cascabel, guajillo and ancho. If you don't have bulk bins and a grinder though, you can use the chili powder available - I think most folks can get their hands on ancho powder which will work just fine!! What you put ON your fajita is up to you, you can go straight meat and tortilla, or add avocado, sour cream, cheese, pico de gallo - you get the idea. I had mine on a fresh flour tortilla with chihuahua cheese, avocado and cilantro. —aargersi
Serves 2 lbs fajita meat
- 2 pounds tenderized beef skirt steak
- 1/4 cup chili powder (I used guajillo, cascabel and ancho)
- 3 large cloves garlic coarsely chopped
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 cup papaya juice
- 1/2 cup gold tequila
- zest and juice from 2 limes
- TO SERVE: tortillas (corn, flour - your choice) cheese, sour cream, cilantro, salsa, pico de gallo, guacamole, chopped onion - the choices are endless!
- Put all ingredients except the beef (and toppings / tortillas of course) in a blender or food processer and whiz to combine.
- Toss the marinade with the beef and allow to sit for at least a couple of hours ... if you have more time, let them marinate longer
- Fire up the grill. You want the heat fairly high, Shake off excess marinade (some will stay in the nooks and crannies, this is a good thing) and grill your fajitas for several minutes on each side until they are nicely seared (alternately, you can cook them on a hot griddle or iron skillet)
- Allow them to rest for a few minutes, then slice and serve with your toppings of choice, and an ice cold beverage.
- This recipe was entered in the contest for Your Best Barbecue
- This recipe was entered in the contest for Your Best Street Food
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