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Fajitas From Usenet Cookbook

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  • 3 lb Skirt steak
  • 2 lg Yellow onions
  • 2 tb Vegetable oil
  • 16 Flour or whole-wheat tortillas
  • 2 c Grated cheese
  • 3 c Guacamole
  • 1 c Lime juice
  • 1 tb Ground black pepper
  • 2 tb Garlic; minced
  • 1/2 c Fresh cilantro; chopped
  • 2 Scallions; chopped (green onions)
  • 2 lg Tomatoes; chopped
  • 1 ts Garlic; minced


Fajitas originated in Texas as a way to make cheap meat palatable. Unfortunately, it was too successful. It is still palatable, but because the word is out that fajitas are so delicious, the meat isn't cheap any more. Because this is not a traditional Mexican dish but a recent inven- tion of Mexican immigrants, there is no fixed formula for it. Many different Kinds of marinade are used; this one is adapted from a recipe given to a friend over the phone by Tortuga's in Austin, Texas.
(1) Combine marinade ingredients in a large glass baking dish.
(2) Peel the fatty membrane from both sides of the skirt Steak. This requires a very sharp knife. Add meat to marinade and marinate for at least 4 hours, preferably overnight. Keep it in the refri- gerator if you marinate overnight.
(3) Make the pico de gallo: combine all of the ingredients in a small serving bowl.
(4) Slice the yellow onions into 1/4-inch slices, and cut each slice into a semicircle. Grill the meat until it is cooked slightly less than the way you like it. Meanwhile, saute' the onions in the oil until they are soft. Use a large frying pan that will have enough room for the meat later.
(5) After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 3-4 inches long and 1/4 inch thick. Add the strips to the onions in the pan, and fry for another minute or two.
(6) Place on the table the pan full of meat, the bowl of pico de gallo, a basket with the tortillas, a bowl with the guacamole, and a bowl with the grated cheese. You may wish to provide picante sauce in addition.
(7) Each person makes their own fajita by taking a tor- tilla, spooning some of the meat onto it, then adding their choice of each of the other ingredients in whatever combination they want.
1. Skirt steak is somewhat like flank steak: somewhat tough, and with a very stringy texture. It is covered on both sides with a fatty membrane that must be removed or the meat will be very tough. The key to good fajitas is the proper removal of this membrane.
2. Fresh-squeezed lime juice is best, but bottled will do.
3. Some people from out of state choose to put sour cream on their fajitas. From:
Organization: Texas Instruments
From archives. Downloaded from Glen's MM Recipe Archive,