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Name: Authentic Tex-Mex Fajitas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 lb beef skirt steak; 1/2 onion halved sliced thin; 2 tsp ground cumin; 2 tsp powdered red chiles; 3 jalapenos pickled, chopped; 2 cloves garlic chopped; 1/4 cup lime juice; 2 Tbs jalapeno pickling liquid; 1 Tbs corn oil; 1 Tbs soy sauce optional; 1 tsp liquid smoke optional

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INGREDIENTS

2 lb beef skirt steak
1/2 onion ; halved sliced thin
2 tsp ground cumin
2 tsp powdered red chiles
3 jalapenos ; pickled, chopped
2 cloves garlic ; chopped
1/4 cup lime juice
2 Tbs jalapeno pickling liquid
1 Tbs corn oil
1 Tbs soy sauce ; optional
1 tsp liquid smoke ; optional

INSTRUCTIONS

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. 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.

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

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Authentic Tex-Mex Fajitas

2 lb beef skirt steak
1/2 onion halved sliced thin
2 tsp ground cumin
2 tsp powdered red chiles
3 jalapenos pickled, chopped
2 cloves garlic chopped
1/4 cup lime juice
2 Tbs jalapeno pickling liquid
1 Tbs corn oil
1 Tbs soy sauce optional
1 tsp liquid smoke optional

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.  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.
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.

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Nutrition

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Serving Size: 1 Recipe (1416g)
Recipe Makes: 1 Serving

Calories: 847
Calories from Fat: 725 (86%)

Amt Per Serving		% DV

	Total Fat 80.6g	107 %
	Saturated Fat 6.5g	33 %
	Monounsaturated Fat 46.7g
	Polyunsanturated Fat 23.4g
Cholesterol 0mg		0 %
Sodium 257.7mg		9 %
Potassium 1589.8mg		42 %
Total Carbohydrate 31.6g		9 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 24.8g
Protein 9.5g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 847

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