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How To make Authentic Tex Mex Fajitas
2 lb Beef skirt steak
1/2 Onion; halved, slice thin
2 ts Ground cumin
2 ts Powdered red chiles
3 Jalapenos; (pickled) chopped
2 Cl Garlic; chopped
1/4 c Lime juice
2 tb Jalapeno pickling liquid; *
1 tb Corn oil
1 tb Soy sauce; (optional)
1 ts Liquid smoke; (optional)
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. 1. 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. 2. 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 and, if you are using them, the 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. 3. 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. NOTES: Fajitas are pure Tex-Mex food. They originated along the Rio Grande River on the Texas-Mexico border and were eaten by cattle wranglers. The skirt steak is the traditional cut used and was reserved primarily for the chief cowboy. Other cuts of beef can be substituted, such as flank steak or sirloin, but the skirt is by far the most tender, flavorful and authentic. You might be wondering where the cast-iron griddle with the sizzling bell peppers and onions are in this recipe. While such a serving method may be dramatic, it is an affectation developed mainly by chain restaurants and is in no way a part of true Tex-Mex fajitas. You may go ahead and add it, but I am still partial to the clean, simple taste of hot grilled meat topped solely with fresh tomato salsa and blanketed in warm, soft tortillas. I do make two minor additions in my recipe when oven-broiling: I add soy sauce to help the thinly cut steaks brown quicker, and I use bottled "liquid smoke" to replicate the flavors created by the more desirable method of charcoal-grilling. Otherwise, this recipe is as authentic as it gets. -----
How To make Authentic Tex Mex Fajitas's Videos
How to Make Ree's Mixed Grill Tex-Mex Fajitas | Food Network
Ree marinates chicken and skirt steak before grilling for Tex-Mex fajitas.
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Tex-Mex | AUTHENTIC STEAK FAJITAS | How To Feed a Loon
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Oh, how we do LOVE our steak fajitas! Being Texans, we've had more than our fair share of amazing steak fajitas over the years. But we feel pretty certain we can show you how to make the most flavorful and tender steak fajitas anywhere!
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Tex Mex Chicken Fajitas ????#shorts
Tex Mex Chicken Fajitas
Ingredients
- 2 tbsp olive oil
- 5 small or 2 large capsicums (red and yellow), sliced thin
- 1 red onion, sliced thin
- 1.5 tsp of each; ground cumin, ground coriander, smoked paprika, chilli flakes
- 5 chicken thigh fillets
- Salt to taste
- 1 brown onion, diced
- 4 cloves garlic, diced
- 1 tin tomatoes
- 1 tsp each; chilli flakes and ground coriander
- 1 bunch coriander, roughly chopped
- 1 packet large wheat tortillas
Method
1. Start by placing the capsicum and onions on a flat tray, then drizzle with oil and season with 80% of the first lot of spices.
2. Next, add the chicken on top of the veg and season with salt and the remaining spices. Then roast at 200c for 6-7 minutes per side or until cooked through.
3. Meanwhile, in a small pot, cook the diced onion and garlic in a little olive oil until softened. Add the tin of tomatoes and second lot of spices and bring to a simmer.
4. Once the chicken is cooked, slice it into thin strips and add to a bowl with the roasted veg and coriander. Mix well.
5. Warm the tortillas according to the packet instructions.
6. To assemble, place a tortilla on a plate, then add a spoonful of tomato salsa followed by the chicken and veg mixture and wrap it up tightly. Enjoy!
Authentic Tex Mex Style Steak Fajitas
Watch Amanda of Tex Mex Eats in Cambrige, MA grill up some mouth-watering Steak Fajitas on the grill. Amanda's roots are in Corpus Christi, Texas and this recipe is legit y'all. Get the recipe and watch more from Amanda and thousands more original cooking videos on how2heroes.com
AUTHENTIC MEXICAN FAJITAS
Mexican authentic fajitas done the proper and right way . I’ve had always marinated my own meats so I could get the most authentic delicious favor of any meat . Sorry for the Tex Mex BS smack talk ,but I had made this videos few years ago.So I just started YouTube so it was time to add the video as well . I love Tex Mex food of course . Hope y’all enjoyed this video and pretty soon I will start adding the recipes below as well . Please LIKE&SHARE&SUBSCRIBE!!!!!
Restaurant Style Fajitas (Authentic Mexican Recipe)
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Very few plates at a Mexican restaurant grab your attention like a plate of sizzling fajitas. First you hear it, then you smell it…then you wish you ordered that platón instead of the chicken enchiladas.
In this video we’re cooking up Restaurant Style Fajitas. I decided to grab some outside skirts for maximum tenderness, but beware when shopping for them. This particular cut goes fast in stores as restaurants demand such large quantities of it. Either side of skirt will have you eating good either way.
And here is the weekly Pro Tip: Don’t over cook them! Common sense, I know, but you would be surprised how easy these can get away from you. Both the scorching plancha and the sizzling platter can keep the fajitas cooking even more and dry out what would otherwise be delicious and tender meat. Shoot for a medium or even medium-rare before you plate it on skillet to serve.
I always say that BBQ is simple, and although we aren’t on a live fire today the principles still apply. A scorching hot heat source, a great cut of beef and a little technique is all it takes for a dinner that will blow away any one who is lucky enough to chow down.
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WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
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