Southwestern Recipes
Fajitas
Ingredients
- 2 pounds skirt steaks, cut into large pieces
- 1/4 cup Mexican lime juice
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt, or to taste
- 1/2 cup olive oil
- 1/4 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
Instructions
- Mix lime juice, garlic, paprika, peppers, salt, oil, soy sauce and Worcestershire sauce. Put fajitas into marinade and let stand for about 3 hours.
- Remove meat from marinade and cook about 5 inches above hot coals and mesquite.
- Slice meat into bite-size strips. Put the meat into a bowl with about 2 cups lime juice.
- Heat a cast iron skillet until it is very hot.
- Empty the contents of the bowl, sliced meat and lime juice, into the hot skillet and remove it from the heat. Take it to the table in the skillet.
- Serve in hot flour tortillas. Top with pico de gallo, guacamole and hot sauce.
- To serve the Fajitas encebollada, or covered with onions, cook 2 sliced onions in 3 tablespoons of oil with a little garlic and about 3 whole serrano chiles until the onions are well browned.