Fajita is generally beef, chicken, pork or shrimp grilled and served on
a flour tortilla with condiments. The chicken is worked with onions and
bell peppers. Fajita is served to the table sizzling loudly on a metal
platter with tortilla and condiments on the side. Making your lips
Texans would love to take credit for giving the world fajitas but the
honor goes to south of the border, Vagueros, who learnt the art of
cutting tough beef into skirt steak. Fajitas are basically Tex Mex
dishes. Nowadays Fajita is almost anything cooked and wrapped in a
flour tortilla. Only true fajitas are skirt steak.
The preparation of Fajitas starts with marinating the beef using
limejuice to tenderize at least for 24 hours. Well, there are no set
rules for marinating; you can use your creative sense for that, but
dont forget to use limejuice. To marinade beef or chicken, you can use
the Ass Kickin Soakin' and Grilling Sauce. This would bring a true
Fajitas are real fun to eat, and here are the ways to cook the best Fajitas, namely:
Grilling an exciting fajita
Traditional method for cooking fajita is over coal for approximately 6
minutes on both sides for skirt steaks around one pound. After the meat
gets cooked, you should let it rest for a few minutes and cut it across
the grain diagonally in to finger length strips.
Oven broiling fajitas
Broil the meat 4 inches below the flame for about 6 minutes on both
sides. Then you can let it rest for a few minutes and slice it
diagonally in to finger length strips.
Pan frying fajitas
Drain the meat and cut it across the grain in finger length strips and
fry over high heat for not more than 1.5 minutes turning frequently.
Roll them in flour tortilla. Choose thick tortillas available in any
supermarket. Warm them up by sealing in foil packages, 6-8 at a time.
On a frying pan, add few tablespoon of olive oil, cut one large onion
and separate into rings and cut bell peppers into strips. Add them to
the frying pan and stir fry. Serve with stir fried onions and bell
Some specialized fajita preparations are Pico-de-gallo, guacamole,
Fajita on a stick, Fah-HEE-Tah, Beef Fajita Marinade and many more.
Here are a few, which I find interesting, but you can always add your
magic touch to them:
This fiery and flavorable salsa is like any other salsa but the
ingredients are finely chopped. If rightly made it is hot. Since people
make it to their liking they can control the heat.
Cool and buttery smoothness of guacamole adds the finishing touch on a
fajita. Experiment your ideas on it and get it right. My suggestion is
to select the right Avocado of Haas variety with brownish-black skin
with a pebbly texture.
Traditional skirt steak has to be marinated for long 24 hours in
limejuice, red capsicum and garlic. Cooked meat is cut into strips and
them wrapped in a warm tortilla and garnished with salsa or guacamole.
Fajita On A Stick
Soak 8-9 bamboo skewers for 10 minutes. Trim fat from steak and cut
crosswise into ½ " thickness. Thread equal amount of beef weaving back
and forth onto skewer. Combine dressing and lime juice. Brush on beef
peppers and onions. Place vegetables on grid for 15 to 20 minutes.
Remove and add beef to the centre. Add salt. When ready, serve beef and
vegetables in tortilla with salsa.
Beef Fajita Marinade
Combine limejuice, tequila, crushed dried oregano leaves, cloves of
garlic, minced fresh cilantro, ground cumin, ground black pepper. Mix
well and pour marinade over meat, refrigerate overnight or even 24
hours in zip top bag. It makes enough marinade for 1 ½ pound flank
Fajitas are terrific for informal dinner party. It is inherently
festive or goes hand-in-hand with margaritas or Mexican beer and Tex
Mex treat. Good Luck! Taste your own Fajitas, don't go for the
restaurant version of Fajitas.
Tips For Cooking The Best Fajitas By Chris McCarthy
Chris McCarthy is the owner of InsaneChicken Hot Sauce & BBQ Sauce Catalog. InsaneChicken is has a large selection of hot sauce, bbq sauce, rub and wing sauce.