Real Fajitas (A Dissertation On Fajitas)

60m
Prep Time
24h
Cook Time
1d 1h
Ready In


"Posting this by Witch Doctor so it doesn't get deleted from food. Everything you want to know about Fajitas including a beef and chicken marinades. He describes it as: "O.K., folks! There is NO such thing as a CHICKEN, SHRIMP. SQUID or other type fajita EXCEPT BEEF! The term fajita is the American counterpart of the Mexican term arracheras, which is the tough and membranous cut from the underbelly of BEEF cattle. The chicken, etc. is simply a piece of chicken wrapped in a tortilla and seasoned with appropriate spices. Fajitas start with the marinade. These marinades for beef fajitas rely on the acid ingredients like lime juice not just for flavor, but to tenderize the meat.Some marinades use papaya juice to tenderize and flavor the meat. Beef fajitas should be marinaded for several hours or up to 24 hours. I include only one marinade for beef and (God forgive me!) one for chicken. Some marinades contain fresh or dried chilis as a heat source. There is nothing written in stone when it comes to the ingredients for the marinades. Some have bottled salad dressing, tequila or coca-cola. There are three choices in cooking fajitas: Grilling, Oven Broiling or Pan-Frying. Grilling is the traditional method of preparing fajitas. When the coals are ready (NOTICE I said Coals - NOT gas!), drain the marinade from the meat and allow the meat to come to room temperature. Cook about 3 inches above the coals for approximately 6 minutes on each side for skirt steaks between 1 and 1 1/2 pounds. When the meat is cooked to your liking, remove from the grill and let rest for 5 to 10 minutes. Cut across the grain and diagonally into finger-lehgth strips. Oven broiling (ONLY when the weather is bad and you can't light the grill!) Broil the meat about 4 inches below the broiler for 5 to 6 minutes per side, then let meat rest and slice as above for grilling. Pan-Frying (ONLY if you have a large cast iron skillet) Drain the meat then cut across the grain, diagonally as above. Fry the strips over high heat, working in batches, if necessary, turning frequently. They should take between 1 1/2 to 2 minutes to cook. To eat fajitas, you roll them in a flour tortilla (Real Mexicans use CORN tortillas), but NOT by themselves. The proper fajita feast will include a stack of warm tortillas, grilled or fried onions and bell peppers, pico de gallo, guacamole and if you are a YANKEE, a little sour cream! This is fantastic, I might use less vinegar and add some chipotle chili powder next time. I just tried the beef and really enjoyed it."

Original is 6 servings
  • FOR BEEF FAJITA MARINADE
  • MARINADE FOR CHICKEN
  • PICO DE GALLO
  • GUACAMOLE

Nutritional

  • Serving Size: 1 (955.5 g)
  • Calories 1694.1
  • Total Fat - 67 g
  • Saturated Fat - 16.7 g
  • Cholesterol - 218.7 mg
  • Sodium - 726.5 mg
  • Total Carbohydrate - 213.5 g
  • Dietary Fiber - 34.5 g
  • Sugars - 21.5 g
  • Protein - 74.7 g
  • Calcium - 217.1 mg
  • Iron - 13.7 mg
  • Vitamin C - 155.3 mg
  • Thiamin - 1.5 mg

Step by Step Method

FOR THE BEEF FAJITA MARINADE


Step 1

Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours.

FOR THE CHICKEN MARINADE


Step 2

Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper. Marinate chicken covered in refrigerator 1 hour or as long as overnight.

FOR THE PICO DE GALLO


Step 3

Mix all ingredients together. Sprinkle lime juice over all. Add salt to taste. Best if refrigerated, covered, for at least 1 hour, and served the same day made.

FOR THE GUACAMOLE


Step 4

Roughly mash the peeled avocadoes in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once.

Step 5

If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible.

Step 6

Guacamole heat preferences range from none to plenty. Obviously, the heat depends upon the quantity of jalapeños used. Some chiles are hotter than others, so experiment to determine your favorite proportion of ingredients.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the beef for the fajitas, try to find a skirt steak that is about 3/4 inch thick for the best results.
  • When making the guacamole, taste it and adjust the seasonings to your preference.

  • Substitute olive oil for canola oil in the beef fajita marinade. The benefit of this substitution is that olive oil has a higher smoke point than canola oil, which means it can be heated to a higher temperature before burning. This will help to ensure that the beef is cooked through without burning.
  • Substitute fresh jalapenos for serrano chilies in the pico de gallo. The benefit of this substitution is that jalapenos are milder than serrano chilies, so the pico de gallo will have a milder flavor. This makes it more suitable for those who don't like spicy food.

Chipotle Fajitas Use the same marinade for the beef fajitas, but add 1 tablespoon of chipotle chili powder. Grill or broil the meat as directed, and serve with warm flour tortillas, grilled or fried onions and bell peppers, pico de gallo, guacamole and sour cream.



Mexican Rice - Mexican Rice is the perfect accompaniment to Fajitas. It's a simple and flavorful side dish that is easy to make and adds a great flavor to the meal. It's a great way to add a little extra spice and texture to the dish, and it's a great way to make sure everyone has something to fill up on.


Refried Beans: Refried beans are a great side dish to serve with Mexican Rice. They are a rich and creamy accompaniment that adds flavor and texture to the meal. They are also a great source of protein and fiber and can help to round out the meal. Plus, they are easy to make and can be served either hot or cold.




FAQ

Q: What is the best way to cook fajitas?

A: The best way to cook fajitas is to grill them. Grill the meat about 3 inches above the coals for approximately 6 minutes on each side for skirt steaks between 1 and 1 1/2 pounds. You can also oven-broil or pan-fry, but grilling is the traditional method.



Q: How do you make guacamole?

A: To make guacamole, mash together ripe avocados, diced tomatoes, chopped onion, minced garlic, lime juice, cilantro, and salt to taste. Mix together until desired consistency is reached. Serve with tortilla chips or as a side dish.

2 Reviews

ForeverMama

Was this Good! How perfect was this to have for dinner on Cinco de Mayo. Both my husband and daughter gave me a kiss for making this lovely meal that they both truly enjoyed. Made all, except for the chicken. From the beef, guacamole, and pico de galo were all fantastic! Thank you, Marramamba, for sharing. Made it for FYC.

5.0

review by:
(6 May 2021)

LifeIsGood

Wow - this really does taste like the real deal! I tried both the steak and chicken versions - put into separate marinades and then grilled together and served with the same toppings. The marinades are excellent!! Great flavors on both meats. I can't even pick my favortie! I loved the guac and salsa recipes, too. Thank you! Made for Culinary Quest 2 - Tex-Mex

5.0

review by:
(1 Sep 2015)

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Fun facts:

The term "fajita" is an Americanized version of the Mexican term "arracheras," which is the tough and membranous cut from the underbelly of beef cattle. The term "fajita" was first used in the 1960s in Texas.

In the 1980s, the popularity of fajitas exploded in the United States, thanks in part to the celebrity chef Paul Prudhomme, who popularized the dish in his cookbook "Paul Prudhomme's Louisiana Kitchen."