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Fajitas

Barbecue.Master's picture
Fajitas have a pungent taste. The meat steaks and beans give the Fajitas a stimulating taste. Fajitas are inspired by restaurants universally. Must try it.
Ingredients
  Skirt steak 3 Pound, trimmed
  Lime juice 1⁄2 Cup (8 tbs)
  Salad oil 1⁄3 Cup (5.33 tbs)
  Tequila/Lime juice 1⁄3 Cup (5.33 tbs)
  Garlic 4 Clove (20 gm) (Minced/Pressed)
  Ground cumin 1 1⁄2 Teaspoon
  Oregano leaves 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Onions 5 Small, cut in half (Unpeeled)
  Green onions 10 (Drained, Rinsed)
  Refried beans 3 Pound
  Guacamole 1 Cup (16 tbs)
  Flour tortillas 20 (Each About 8 Inches In Diameter)
  Sour cream 1 Tablespoon
  Cilantro 1
Directions

Cut steak crosswise into about 12-inch lengths, then arrange in a 9 by 13-inch dish.
In a small bowl, stir together lime juice, oil, tequila, garlic, cumin, oregano, and pepper.
Pour over meat; turn meat to coat.
Place onion halves, cut side down, in marinade alongside meat.
Cover and refrigerate for at least 4 hours or until next day, turning meat occasionally.
Tie green onions together with string about 3 inches from roots to form a brush.
Place beans in a large pan and heat through; keep warm.
Prepare salsa fresca and guacamole.
Place onion halves on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook for about 7 minutes; turn over.
Lift meat from marinade and drain briefly (reserve marinade).
Place on grill.
Baste meat and onion halves with marinade, using green onion roots as a brush.
Continue to cook onion halves until soft and browned (5 to 9 more minutes).
Cook meat, turning once, until browned and done to your liking; cut to test (about 6 minutes for rare).
Transfer cooked meat and onions to a carving board; keep warm.
Roll green onion brush in marinade and lay on grill; turn often until tops are wilted (3 to 5 minutes).
Place brush on board; remove string.
Thinly slice meat across the grain.Heat tortillas on grill as needed, turning often with tongs, just until softened (15 to 30 seconds).
Place a few meat slices down center of each tortilla; top with some beans, a few pieces of onion from onion halves, salsa fresca, guacamole, sour cream, and cilantro.
Fold up bottom, then fold in sides to enclose.
Eat green onion alongside

Recipe Summary

Course: 
Side Dish
Method: 
Grilling
Servings: 
20

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