A fajita in Tex-Mex cuisine is either a chicken breast, or strip steak, or pork cutlet cut into strips and grilled with a variety of sliced peppers and onions usually served on a corn or flour tortilla. It is believed that skirt steak was used in the first Fajita recipes. Accouterments include salsa, guacamole, Pico de Gallo, shredded cheese, refried beans, shredded lettuce, and tomatoes.
The actual word “fajita” first appeared in print in the 1970s. However, the first culinary fajitas experience goes back to the 1930s in the ranchlands of West Texas when cows were butchered during cattle roundups to feed the hands. Items such as the hide, the head, the entrails, and meat trimmings such as the skirt were given to the Mexican cowboys called vaqueros as part of their pay. Hearty border dishes like barbacoa de cabeza (head barbecue), menudo (tripe stew), and fajitas or arracheras (grilled skirt steak) have their roots. Considering the limited number of skirts per carcass and the fact the meat was not available commercially, the fajita tradition remained regional and obscure for many years, probably familiar only to vaqueros, butchers, and their families.
BEEF FAJITAS
Preparation Time: 1 hour, 15 minutes – Makes 4 Servings
Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, large stainless Mixing Bowl, 13-inch Gourmet Skillet
MARINADE
- 4 cloves garlic, minced and mashed into a paste, sprinkle with salt.
- ¼ cup (60 ml) fresh squeezed lime juice
- 1 ½ teaspoons, ground cumin
- 2 tablespoons olive oil
FAJITAS
- 2 pounds (1 kg) flank steak
- 2 tablespoons vegetable oil
- 3 assorted colored bell pepper sliced thin.
- 1 large red onion sliced thin.
- 2 garlic cloves, minced.
- 12 7-inch flour tortillas, warmed (see flour tortillas, next recipe)
DIRECTIONS:
In the large Mixing Bowl, prepare the marinade by whisking together the garlic paste, lime juice, cumin, and oil. Add the flank steak to the marinade, turning to coat it well, cover and chill in the refrigerator for at least 1 hour or overnight.
To grill the steak, preheat the 13-inch skillet over medium-high heat. Add steak whole to pan and sear for about 4-5 minutes, turn, and sear the second side. Test for the desired doneness and transfer the steak to the cutting board to rest for about 10 minutes.
Reheat the 13-inch skillet over medium-high heat until it is hot but not smoking; add the bell peppers, onion, and garlic. Sauté the mixture, stirring occasionally until the bell peppers are softened, 5-7 minutes.
To Serve: Slice the steak thinly across the grain on a diagonal bias and arrange slices on a serving platter with bell pepper mixture. Serve with tortillas, guacamole, and salsa. (See recipes below).
FLOUR TORTILLAS
Preparation Time: 45-50 minutes - Yields: 12-7 (18 cm) inch tortillas
Equipment: French chef knife, Cutting Board, large stainless Mixing Bowl, small stainless Mixing Bowl, 10-inch Gourmet Skillet
TORTILLAS
- 2 cups all-purpose flour
- ¼ cup cold vegetable shortening cut into pieces
- 1 teaspoon salt
- 2/3 cup warm water
DIRECTIONS
In the large Mixing Bowl blend flour and shortening until the mixture resembles a meal.
In the small Mixing Bowl stir together salt and 2/3 cups warm water, add warm salted water to the flour mixture, and toss the mixture until the water is incorporated. Form dough into a ball and knead it on a lightly floured surface for 2-3 minutes, or until smooth. Divide dough into 12 equal pieces, for each piece into a ball, and let dough stand, covered with plastic wrap, for at least 20 minutes.
On a lightly floured surface roll one ball of dough at a time into a 7 to 8-inch round.
Preheat a 10-inch Gourmet Skillet over medium-high heat for about 2-3 minutes. Place the tortilla in the pan, turning it ounce, for 1-2 minutes or until it is puffy and golden on both sides. Remove and wrap the tortilla in a kitchen towel. Repeat the process of rolling and cooking with the remaining tortillas. Continue to wrap each one, stacking and enclosing them in a towel as they are done. Tortillas may be made in advance and kept chilled in a Zip Lock bag.
TO WARM TORTILLAS
If tortillas are very dry, pat each tortilla between dampened hands before stacking. Stack in skillet, cover, and place over a warm burner for 10 minutes.
GUACAMOLE
Preparation Time: 15 minutes – Makes 8 servings.
Equipment: French chef knife, Cutting Board, medium stainless Mixing Bowl
INGREDIENTS
- 2 ripe avocados
- 1 small onion minced fine.
- 1 clove garlic minced using the side of the knife to mash to paste with ½ tsp salt.
- 1 lime, juice thereof
- ½ teaspoon ground cumin, or Crystal hot pepper sauce
- 1 plum tomato, peeled, seeded, and diced.
- 3 tablespoons fresh coriander (cilantro), chopped (optional)
DIRECTIONS
Halve and pit the avocados and scoop the flesh into a bowl. Mash avocados with a fork and stir in onion, garlic paste, lime juice, cumin, tomato, and coriander.
NOTE: Guacamole can be prepared in advance and kept chilled and covered.
TOMATO SALSA
Equipment: French chef knife, cutting board, medium stainless mixing bowl
Preparation Time: 15 minutes – Makes 8 servings.
1 pound (460 g) plum tomatoes, peeled, seeded, and chopped (instructions below)
INGREDIENTS
- 1 small onion minced fine.
- 1 tablespoon of lime juice freshly squeezed.
- 2 tablespoons fresh coriander, chopped (optional)
- 1 jalapeno chili seeded and minced.
DIRECTIONS
In a mixing bowl, toss together tomatoes, onion, lime juice, coriander, and jalapeno. Allow the salsa to stand for about 30 minutes.
NOTE: Salsa may be made in advance, keep covered and chilled. However, salsa is best served at room temperature.