Wednesday, July 31, 2013
Eat This: Easy Peasy Fajitas
Everyone in Texas has their own recipe for fajitas. Well, almost everyone. Mine is pretty simple. I think many fajitas I've had over the years are unnecessarily complicated flavor-wise. Try these and I promise you will make your own take on them as well. I am afraid the only process photos I have are cooking photos. I had a lot going on today and the prep isn't necessarily photo worthy anyway! Try this.
2-3# of skirt steak, trimmed to remove most of the fat
1/4 Cup of Canola or other flavor neutral oil
1/4 Cup Tamari or other reduced sodium soy
4 Tablespoons gold tequila
4 - 5 Cloves garlic, crushed
1 Tablespoon Cumin
1 Tablespoon Thai chili paste (or to taste)
1 Teaspoon granulated onion
1 Tablespoon chili powder
4 Tablespoons lime juice
Zest of two limes
1 Teaspoon sugar (for caramelization)
Combine all the ingredients in a large Ziploc bag or other container. Immerse the skirt steaks and let marinate overnight.
Bring grill to high heat, lightly oil the grates and grill HOT without moving the strips of fajita meat until it moves easily. Flip over and grill until it caramelizes on the bottom.
Remove to a dutch oven and cover immediately. Wrap in a large towel and allow to rest for 25-30 minutes. Remove and slice against the grain.
Serve with diced tomato, shredded lettuce, shredded cheese, sour cream and guacamole on freshly steamed flour tortillas. Delicious.