Authentic Tex Mex Fajitas Recipes

MEXICAN STEAK FAJITAS

Steps:

• In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

AUTHENTIC TEX-MEX FAJITAS

Steps:

• 1. This is the liquid used to pickle and flavor the jalapenos.
• 2. It is basically white vinegar with added spices, and there is always ample liquid in the jar or can to use in this recipe, without leaving the remaining jalapenos dry.
• 3. Place half of the onions in the bottom of a nonreactive dish.
• 4. Mix the cumin, powdered red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat.
• 5. Put the skirt steak into the dish, on top of the onions.
• 6. Pour the lime juice and the jalapeno liquid over all areas to coat.
• 7. Sprinkle the remaining onions on top of the meat.
• 8. Cover and refrigerate at least 1 hour, but preferably overnight, turning once.
• 9. Preheat the grill or broiler until hot.
• 10. Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior medium rare.
• 11. Mix together the oil, soy sauce and liquid smoke.
• 12. Brush or spoon the oil mixture onto the meat surfaces.
• 13. Grill or broil about 2 to 3 minutes on each side, or until the outside is brown and slightly charred, and the inside is still slightly pink.
• 14. Remove the meat to a cutting board.
• 15. Let sit 5 minutes before slicing.
• 16. Cut the meat into thin strips that can be easily rolled into tortillas.
• 17. Serve with warm, soft flour tortillas and fresh Pico de Gallo or Salsa Fresca.