 Summary
All of the roots for fajitas is in the Rio Grande Valley of Texas. the cooking style (directly on a campfire or on a grill), and the Spanish nickname going back as far as the 1930s in the ranch lands of South and West Texas. During cattle roundups, beef were butchered regularly to feed the hands. Throwaway items such as the hide, the head, the entrails, and meat trimmings such as skirt were given to the Mexican vaqueros (cowboys) as part of their pay. The fajita tradition remained regional and relatively obscure for many years, but not any more, word is out. This recipe utilizes your beautiful cookware, not the grill, however it can be adapted for grilling. The portion per person is 1/2 a pound. Enjoy!
Cookware used in Recipe
 12 inch Saute Skillet View
 Paella/Jumbo Skillet with Cover 14 inch View
Prep Time
30 Minutes
Servings
4 - 6
Ingredients: 2 Lbs. of fajita marinated skirt steak 2 red, yellow orange or green bell peppers, sliced, cleaned 1 onion, sliced Salt and pepper Tortillas corn or flour, warmed Olive Oil and limes Guacamole or sliced Avocados, halved limes, pico, salsa, cheese, sour cream, rice and beans, optional
Directions: Vegetables: In the 11.5 inch Saute Skillet lay the onion slices flat on surface. Brown on one side then turn. Add a drizzle of Olive Oil on top of onions and let cook. Onions should be browned, but not caramelized. Plate.
In a large bowl, mix with your hands, sliced bell peppers in Olive Oil, black pepper and salt, a good amount of each. Most of the salt and pepper will remain in the skillet after cooking. Place your peppers in your 11.5 inch Saute Skillet. Cook just until limp, lightly charred and blistered. Plate.
Meat: The marinated fajita meat (and chicken) at Hirsch's Meat Market is so good that it’s just not worth doing it yourself. Lightly oil your grill or cook indoors in your 11.5 Saute Skillet. Cook steak for 3-4 minutes over a medium-high heat. Turn your meat. Thinly slice meat against the grain on the diagonal. Serve with warm tortillas, grilled peppers and onions, sour cream, limes and guacamole. |
