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Real Fajitas (A Dissertation On Fajitas)

Here's how you make Real Fajitas (A Dissertation On Fajitas)
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  • Servings: 6
  • Prep: 60m
  • Cook: 24h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 1/4 pounds beef skirt steak (about 3/4 -inch thick)
  • 12 to 20 flour tortillas (warm)
  • 2 yellow onions (grilled, or Fried)
  • 2 bell peppers (grilled, or fried)
  • FOR BEEF FAJITA MARINADE
  • 1 cup red wine vinegar
  • 1/2 cup tequila
  • 1/3 cup oil (canola oil)
  • 1/3 cup fresh lime juice
  • 4 large garlic cloves, crushed
  • 3 tablespoons brown sugar
  • 3 fresh jalapenos (stems and seeds removed, minced)
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon Worcestershire sauce
  • 1 to 2 teaspoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon lemon pepper
  • 1 teaspoon fresh ground black pepper
  • Salt, to taste
  • MARINADE FOR CHICKEN
  • 1/2 cup fresh lime juice
  • 1 tablespoon chopped garlic
  • 1 tablespoon black pepper
  • 6 tablespoons olive oil
  • 4 tablespoons fresh chopped cilantro
  • Salt and pepper, to taste
  • PICO DE GALLO
  • 2 large ripe (14 ounces) tomatoes (seeded, pulp removed, finely chopped)
  • 1 medium white onion (finely chopped)
  • 2 large garlic cloves (minced)
  • 2/3 cup chopped cucumber (peeled, seeded, finely diced)
  • 1 ounce radish (5 radish, finely diced
  • 2 tablespoons minced cilantro leaves
  • 3 to 4 fresh serrano chilies (seeded, very finely chopped)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh lime juice
  • Salt, to taste
  • GUACAMOLE
  • 2 large avocados (ripe, haas, peeled and pitted)
  • 1 chopped jalapeno chile
  • 1 1/2 teaspoons lime juice
  • 1 tomato (minced)
  • 1/4 teaspoon garlic powder
  • 1 to 2 green onion (minced)
  • 1/2 teaspoon salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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