2 lbbeef skirt steak
1/2onion thinly sliced
2 tspground cumin
2 tspred chili powder
3jalapeno peppers, pickled and minced
2garlic cloves, minced
1/4 clime juice
2 Tbspjalapeno pickling liquid
1 Tbspcorn oil
1 Tbspsoy sauce
1 tspliquid smoke flavoring
How to Make Authentic Tex-Mex Fajitas
- This is the liquid used to pickle and flavor the jalapenos.
- 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.
- Place half of the onions in the bottom of a nonreactive 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 the interior medium rare.
- Mix together the oil, 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 slightly pink.
- Remove the meat to a cutting board.
- Let sit 5 minutes before slicing.
- Cut the meat into thin strips that can be easily rolled into tortillas.
- Serve with warm, soft flour tortillas and fresh Pico de Gallo or Salsa Fresca.