Tex-Mex Fajitas Recipe - Cooking Index
Tex-Mex Fajitas Recipe - Cooking Index
| 1 tablespoon | 15ml | Chili powder |
| 1 tablespoon | 15ml | Minced garlic |
| 1 teaspoon | 5ml | Cocoa powder |
| Cayenne pepper - to taste | ||
| 2 teaspoons | 10ml | Salt |
| 2 tablespoons | 30ml | Tomato paste |
| 1/2 cup | 118ml | Tequila |
| 1 1/2 lbs | 681g / 24oz | Flank steak |
| Tortillas | ||
| Guacamole | ||
| Chopped tomatoes | ||
| Salsa | ||
| Chopped onions | ||
| Refried beans | ||
| Cilantro |
To make the marinade, combine chili powder, garlic, cocoa powder, cayenne, salt, tomato paste and tequila in a blender or food processor and blend. Pour over the steak, mix everything to coat the steak well, cover and set in the refrigerator overnight. Light a grill.
When the coals are white, carefully place the meat on the grill and cook to desired doneness. Place the grilled steak on a cutting board and slice diagonally across the grain into strips 1/2-inch thick. At the same time, warm the tortillas on the grill, turning once. Place tortillas in a covered bowl to stay warm.
Place meat in a serving dish. Accompany with guacamole, chopped tomatoes, salsa, onions, refried beans and cilantro.
Source:
The National Honey Board
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