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Easy Fajita Recipe

Fajita, one of the most popular items in the Mexican cuisine, has actually quite a history in the long tradition of cooking. Enjoying a wide popularity among people all over the world, fajita is a delicious, consistent meal everyone must taste at least once in a lifetime.

Although created 60 years ago in Texas, United States, reason for which the Texans claim fajita as their own culinary invention, the truth is that in were the Mexicans who actually invented it. A group of Mexican ranch workers living in Texas were the true inventors of fajita – each time a steer was butchered, they received the less desirable parts in it, as a part of their payment. These workers turn the skirt steaks into today’s fajita, learning to turn make a good use of them.

The Americans kept the term “fajita”, while in Mexico it is called “arracheras” – the term describing the grilled skirt steak. Even more, as a natural evolution, fajita almost lost nowadays its original meaning and recipe and it describes a soft flour tortilla filled up with anything one might desire. Popular fajitas around the world are now filled with beef, chicken, pork, shrimps and even vegetables, and seasoned with various condiments like cheese, tomato, salsa and guacamole. Its popularity grew so much, that McDonald’s started serving chicken fajitas, and it wasn’t the only famous food chain doing it.

A nice and easy fajita recipe includes a lime marinade and also the following ingredients:

  • 1 ½ pounds of skirt steak or simple steak
  • 3 tomatoes
  • 1 small onion
  • 1 bell pepper, green or red
  • Cheddar cheese, shredded
  • guacamole
  • tomato salsa
  • sour cream
  • flour tortillas

  • The lime marinade should be prepared out of:
  • lime juice squeezed out of 4 or 5 limes
  • 1/4 cup or red wine vinegar
  • 1 tbsp light molasses
  • 1tbsp soy sauce
  • 1tbsp cilantro leaves, fresh and chopped
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • 2 cloves minced garlic

  • Prepare the lime marinade by simply combining all the ingredients, and set aside for later use.

    Take the skirt steak and remove its outer membrane, and then make some slits in the meat, both with and against of the grain of the meat, then mix it with the lime marinade in a plastic bag, and leave it in the refrigerator overnight. The next day, before cooking, remove it from the refrigerator and bring it to room temperature.

    Slice the bell peppers, finely slice the tomatoes and chop the onion.

    Preheat the barbecue and place the steaks on it, after draining them. Don’t throw away the marinade; it will be useful when spooning the steaks while cooking on the barbecue.

    Keep the meat on the barbecue for 3 to 5 minutes, for a medium-rare cooking. Also grill the peppers and the onion (for a minute or two), and then remove and place them on a serving platter. When ready, remove steaks and cut them into thin strips. Place the strips also on the serving platter.

    Now preheat an oven at 350F degrees, wrap the flour tortillas into aluminum foil and leave in oven for 15 minutes, until they are hot. If one’s using a microwave, replace the aluminum foil with paper towels and leave the tortillas only for 5 to 7 seconds.

    Take a hot fajita, fill it with hot steak strips, bell peppers and onion, and add cheddar cheese, tomatoes, guacamole, the salsa sauce and the sour cream, and then roll it all up.

    Tags: easy fajita, fajitas, fajita recipes, mexican recipe, recipes, easy mexican food

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