authentic tex-mex fajitas

Description: 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 steak 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 affection developed by chain restaurants and is in no way 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 soley 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 the recipe is as authentic as it gets. Instructions: 1. Place half of the onions in the bottom of a non-reactive 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 to inside 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 pink.

Remove to meat to a cutting board. Let stand 5 minutes before slicing. Cut the meat into thin strips that can be easly rolled into tortillas. Serve with warm, soft tortillas and fresh Pico de Gallo or Salsa Fresca. Source/Author: Electronic Global Gourmet Copyright 1995 Katherine Heyhoe Notes: *This is the liquid used to pickle and flavor the jalapenos. It is basically white wine 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. Submitted By BOB SHIELLS On 05-30-95