Red's south texas fajitas Recipe

Home -> [Barbecue, Fajitas, Grilled, North American, Stuffed Dishes, Texas] -> [Red's south texas fajitas Recipe]

Red's south texas fajitas

Artist:

Categories:

Barbecue, Fajitas, Grilled, North American, Stuffed Dishes, Texas

Yield:

Rating:

Print Recipe

Favorites

Add to Favorites

Ingredients:

4		Jalapeno peppers, pierced
3	tbsp	Chili powder
1	tsp	Cayenne pepper
1		8 oz bottle herb and garlic
		-oil-based salad dressing
1	can	Beer, preferably lone star
1 1/2	tsp	Garlic powder
4	small	Mexican limes, juiced
2	tsp	Cumin powder
1	large	Onion, minced
2	tbsp	Cilantro, minced
1	tbsp	Worcestershire sauce
1		Bay leaf
3	lbs	Skirt steak

Procedures:

1	Recipe by: chile pepper magazine - sep/oct 1990 about twelve to fifteen years ago, fajitas were "discovered." since then, an awful lot of good meat has been wrecked, and skirt steak--once a "grinder" item--has risen sharply in price.
2	Because skirt doesn"t come from a "tender quadrant" of the carcass, some care is needed to turn it into good food.
3	First, it needs to be marinated to tenderize and flavor it.
4	Mix all the ingredients together, except the meat, to make a marinade.
5	Pour over the skirt steak, in a non-reactive container (not metal), cover, and stir occasiionally for six to eight hours.
6	Fajitas can be cooked in several ways.
7	If you have the space, smoke the fajitas for 30 minutes with pure mesquite smoke, and then cook for 4-7 minutes per side over direct heat--mesquite coals being the heat of choice.
8	Baste with the marinade throughout the cooking process.
9	If you need to cook completely over direct heat, then use a fairly slow fire, about like you should use when grilling chicken, and cook, covered if possible, for about 10 - 15 minutes per side, basting with the marinade.
10	Figure about a half pound of meat and 3 to 4 tortillas per person.
11	When slicing fajitas, you"ll notice that the grain of the skirt steak all runs the same way.
12	If you"ll slice the skirt at a forty-five degree angle to the grain, and hold your knife on a forty-five degree angle as well, you"ll find that the fajitas are much more tender! serve the fajitas with flour tortillas, pico de gallo salsa, guacamole, and cold beer.
13	You"ll notice that i didn"t say anything about chicken fajitas--that"s a contradiction in terms