|
|
Beef steak fajitas (steak fahitas) using skirt steak recipeThe traditional beef steak fajitas recipe, using skirt steak. Skirt steak is quite a tough meat to eat, so to tenderize it, it is marinaded in tequila, oil, lime juice and spices for several hours (you can marinate the steak overnight for best results). The steak is cooked over coals and served with lightly fried bell peppers and onions.
Preparation time: 20 minutes, Cooking time: 20 minutes, Serves: 4
Ingredients1 1/2 lb skirt steak, cut into long, thin stripes
For the skirt steak marinade
1/2 cup vegetable oil
1 cup tequila
1/2 cup lime juice
2 garlic cloves, minced
1 whole jalapeno pepper, sliced finely
1/2 tsp chili powder
1/2 tsp cumin powder
1/2 tsp paprica powder
1/4 tsp black pepper
1/2 tsp salt
For the fajitas (fahitas)
3 Tbsp vegetable oil
1 medium green bell pepper, cut into strips
1 medium red bell pepper, cut into strips
1 medium orange bell pepper, cut into strips
1 large onion, cut into rings
12 flour tortillas DirectionsIn a mixing bowl combine the vegetable oil, tequila, lime juice,
minced garlic,
jalapeno pepper, chili powder, cumin and salt. Stir well until
all ingredients are blended. Add the steak pieces and toss them well using your hands, making sure they get evenly coated with the marinade. Cover with plastic
wrap and
put in the refrigerator for at least 6 hours (the longer the
marinade time, the better).
Prepare the coals. The coals will be ready when you can place your palm over them, at cooking distance and be able to keep them for 3-4 seconds.
Remove the steak from the marinate and put them over the coals. Turn them once after 3-5 minutes (depends on how hot the coals are and how thick the steak pieces are). When the steak pieces are done, put them on a plate or other container and keep warm.
In a large, heavy skillet
over medium to high heat,
heat the 3 tablespoons of vegetable oil. Add the green, red and orange bell peppers and onion and cook for 3
minutes, stirring constantly. The vegetables should not overcook - they
should still be crispy.
Put the cooked vegetables into a large bowl, pour over the cooked steak, toss and serve with tortillas, sour cream, guacamole sauce, salsa, grated cheese and extra jalapeno sliced peppers. Notes and tipsTo warm up the tortillas, wrap them in aluminum foil and bake them in
the oven for about 15 minutes or place them in a microwave oven at
highest setting for about 20 seconds each.
If the above dish is too hot for you, you can ommit the jalapeno pepper or chili powder or both.
Back to Beef steak fajitas (steak fahitas) using skirt steak recipe
Recipes similar to Beef steak fajitas (steak fahitas) using skirt steakChicken fajitas (chicken fahitas) with lime and tequila A chicken version of the famous Mexican fajitas. It uses chicken breast, bell peppers and onion as main ingredients and a variety of spices. The chicken has to be marinated for at least 6 hours so it is good to prepare it a day ahead and let it marinate overnight.
Chicken nachos A great appetizer or party dish, chicken nachos are a popular Mexican dish that is very easy to make. Since it takes some time to prepare the ingredients, you can prepare it in advance and pop it in the oven when you need it.
Pork Chili Verde (Green pork chili) Chili verde, literally meaning green chili, is a chili made with pork and tomatillos. Tomatillos are green tomatoes widely used in the Mexican cuisine. The chilli is cooked for about 4 hours until tender and can be served with rice, baked potatoes or tortillas.
Chipotle chili con carne (beef chili with Chipotle chiles) Chile con carne, or chili with meat, is one of the most popular Mexican or Tex-Mex recipes. It is basically a spicy meat stew with lots of spices. This recipe uses Chipotle chiles, a dried, smoked Jalapeno type of chile and has a great smokey flavor. The chile takes quite some time to cook, since the meat that is being used is not tender enough - a long cooking process is therefore required to tenderize the meat. Chili refrigerates well for 1 or 2 weeks and can be frozen for one or two months. Refrigerating chili for at least 24 hours actually improves its taste and the extra time allows for the flavors to enhance.
Chili tomato sauce (with Anaheim chiles) A tasty tomato and chile sauce, great for any Mexican dish.
Mexican red chili sauce A classic red chili sauce, ideal for Mexican dishes such as enchiladas, chimichangas, tamales etc. The sauce can be made in advance and refrigerated for up to one month.
Carne Asada Carne asada is thin slices of beef, usually from skirt or flank steak, grilled and served with tacos, burritos or rice. In this recipe, the beef is first marinated, in order to become more tender.
Chili con carne with red kidney beans (one of the best versions) Here is another recipe of Chili con carne using red kidney beans. It is basically a variation of another version of chilli con carne listed on our website. This recipe uses lots of spices and instead of onion and garlic powders it uses fresh ones, minced. It also uses dried oregano, added at the last stage. The chili is cooked over medium heat for about 2 hours. During the cooking time, a series of ingredients are added in batches. Chili Con Carne Another great beef chili recipe using a combination of minced and cubed beef, several spices and MSG, a flavor enchancer used widely in Asian cooking. For a better taste, refrigerate the chili for 24 hours. Reheat and serve.
Salsa Picante This famous Mexican salsa is great with tortilla chips or as a condiment with other Mexican dishes such as enchiladas and chimichangas.
Find more similar recipes
Back to the Beef steak fajitas (steak fahitas) using skirt steak recipe
|
|
My Recipe Box