*  Exported from  MasterCook II  *
 
                         Authentic Tex-Mex Fajitas
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef                             Main Dish
                 Mexican                          Texas Cooking
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Pounds        Beef Skirt Steak
      1/2                Onion -- halved, slice thin
    2      Teaspoons     Ground Cumin
    2      Teaspoons     Powdered Red Chiles
    3                    Jalapenos -- (pickled) chopped
    2      Cloves        Garlic -- chopped
      1/4  Cup           Lime Juice
    2      Tablespoons   Jalapeno Pickling Liquid -- * see note
    1      Tablespoon    Corn Oil
    1      Tablespoon    Soy Sauce -- (optional)
    1      Teaspoon      Liquid Smoke -- (optional)
 
 This is the liquid used to pickle and flavor the jalapenos. 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.
 
  1. Place half of the onions in the bottom of a nonreactive dish. Mix
  the cumin, powdered red chiles, chopped jalapenos and garlic
  together in a small bowl, then rub on all sides of the meat. Put
  the skirt steak into the dish, on top of the onions. Pour the lime
  juice and the jalapeno liquid over all areas to coat. Sprinkle the
  remaining onions on top of the meat. Cover and refrigerate at
  least 1 hour, but preferably overnight, turning once.
 
  2. Preheat the grill or broiler until hot. Fajitas need to cook close
  to a very high heat source, in order to sear the outside but still
  leave the interior medium rare. Mix together the oil and, if you
  are using them, the soy sauce and liquid smoke. Brush or spoon
  the oil mixture onto the meat surfaces. 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.
 
  3. Remove the meat to a cutting board. Let sit 5 minutes before
  slicing. Cut the meat into thin strips that can be easily rolled
  into tortillas. Serve with warm, soft flour tortillas and fresh
  Pico de Gallo or Salsa Fresca.
 
 NOTES:
 
 Fajitas are pure Tex-Mex food. They originated along the Rio Grande
 River on the Texas-Mexico border and were eaten by cattle wranglers.
 The skirt steak is the traditional cut used and was reserved primarily
 for the chief cowboy. Other cuts of beef can be substituted, such as
 flank steak or sirloin, but the skirt is by far the most tender,
 flavorful and authentic.
 
 You might be wondering where the cast-iron griddle with the sizzling
 bell peppers and onions are in this recipe. While such a serving
 method may be dramatic, it is an affectation developed mainly by chain
 restaurants and is in no way a part of true Tex-Mex fajitas. You may
 go ahead and add it, but I am still partial to the clean, simple taste
 of hot grilled meat topped solely with fresh tomato salsa and
 blanketed in warm, soft tortillas. I do make two minor additions in my
 recipe when oven-broiling: I add soy sauce to help the thinly cut
 steaks brown quicker, and I use bottled “liquid smoke” to replicate
 the flavors created by the more desirable method of charcoal-grilling.
 Otherwise, this recipe is as authentic as it gets.
 
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