authentic tex-mex fajitas

How To Make authentic tex-mex fajitas

• Step 1
  This is the liquid used to pickle and flavor the jalapenos.
• Step 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.
• Step 3
  Place half of the onions in the bottom of a nonreactive dish.
• Step 4
  Mix the cumin, powdered red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat.
• Step 5
  Put the skirt steak into the dish, on top of the onions.
• Step 6
  Pour the lime juice and the jalapeno liquid over all areas to coat.
• Step 7
  Sprinkle the remaining onions on top of the meat.
• Step 8
  Cover and refrigerate at least 1 hour, but preferably overnight, turning once.
• Step 9
  Preheat the grill or broiler until hot.
• Step 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.
• Step 11
  Mix together the oil, soy sauce and liquid smoke.
• Step 12
  Brush or spoon the oil mixture onto the meat surfaces.
• Step 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.
• Step 14
  Remove the meat to a cutting board.
• Step 15
  Let sit 5 minutes before slicing.
• Step 16
  Cut the meat into thin strips that can be easily rolled into tortillas.
• Step 17
  Serve with warm, soft flour tortillas and fresh Pico de Gallo or Salsa Fresca.
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