authentic tex-mex fajitas

How To Make authentic tex-mex fajitas

• 1

  This is the liquid used to pickle and flavor the jalapenos.
• 2

  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.
• 3

  Place half of the onions in the bottom of a nonreactive dish.
• 4

  Mix the cumin, powdered red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat.
• 5

  Put the skirt steak into the dish, on top of the onions.
• 6

  Pour the lime juice and the jalapeno liquid over all areas to coat.
• 7

  Sprinkle the remaining onions on top of the meat.
• 8

  Cover and refrigerate at least 1 hour, but preferably overnight, turning once.
• 9

  Preheat the grill or broiler until hot.
• 10

  Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior medium rare.
• 11

  Mix together the oil, soy sauce and liquid smoke.
• 12

  Brush or spoon the oil mixture onto the meat surfaces.
• 13

  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.
• 14

  Remove the meat to a cutting board.
• 15

  Let sit 5 minutes before slicing.
• 16

  Cut the meat into thin strips that can be easily rolled into tortillas.
• 17

  Serve with warm, soft flour tortillas and fresh Pico de Gallo or Salsa Fresca.
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