Authentic Tex-Mex Fajitas
jalapeno peppers, pickled and minced
jalapeno pickling liquid
liquid smoke flavoring
1This is the liquid used to pickle and flavor the jalapenos.
2It 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.
3Place half of the onions in the bottom of a nonreactive dish.
4Mix the cumin, powdered red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat.
5Put the skirt steak into the dish, on top of the onions.
6Pour the lime juice and the jalapeno liquid over all areas to coat.
7Sprinkle the remaining onions on top of the meat.
8Cover and refrigerate at least 1 hour, but preferably overnight, turning once.
9Preheat the grill or broiler until hot.
10Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior medium rare.
11Mix together the oil, soy sauce and liquid smoke.
12Brush or spoon the oil mixture onto the meat surfaces.
13Grill 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.
14Remove the meat to a cutting board.
15Let sit 5 minutes before slicing.
16Cut the meat into thin strips that can be easily rolled into tortillas.
17Serve with warm, soft flour tortillas and fresh Pico de Gallo or Salsa Fresca.