Texas Proud Beef Fajitas

By • April 11, 2011 • 13 Comments



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!
  1. Put all ingredients except the beef (and toppings / tortillas of course) in a blender or food processer and whiz to combine.
  2. 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
  3. 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)
  4. Allow them to rest for a few minutes, then slice and serve with your toppings of choice, and an ice cold beverage.
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Tags: Beef, serves a crowd, spicy, Texan

Comments (13) Questions (1)

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about 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I can't believe I actually have all the peppers you recommend for the chili powder, I love fajita's this will make a great Mothers Day BBQ meal.

036

about 1 year ago aargersi

Abbie is a trusted source on General Cooking.

I hope you like them! Good tortillas, and an array of condiments are another key to fajita happiness!

Stringio

almost 2 years ago Lilismom

I'm not a fan of papaya so could I just add more lime juice to the marinade?

036

almost 2 years ago aargersi

Abbie is a trusted source on General Cooking.

Absolutely, you could also try a little orange or pineapple for a hint of sweetness (if you like either of those)

Stringio

almost 2 years ago Lilismom

Marinating now for tonight!! Can't wait.

Harvest-moon-ball

over 2 years ago J3_Dog

I shall have to try Theeeeez One.... :o)

Me

about 3 years ago wssmom

I am so down with this! Great!

036

over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks DrBabs! Nothing better than a good fajita on a nice Texas night!!!

Henrykiss

over 3 years ago arielleclementine

these sound totally rad! my kitchen is out of commission for two weeks for renovation, so i'm grilling fajitas tonight (skirt steak) with guacamole! nothing finer on a spring evening in the beautiful texas hill country! love your marinade, too :)

036

over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

That sounds like a perfect evening! I should mention these freeze well too - we cooked half and froze the other half for later.

Lobster_001

over 3 years ago nannydeb

Beautiful! Makes my mouth water.

036

over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

That's what beer is for :-)

Image

over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

yum