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Ninfa's Fajitas

Cuisine: Mexican
Type: Meat
Serves: 1 people

Recipe Ingredients

2 1/4 lbs 1021g / 36ozSkirt steak
1/4 cup 59mlPineapple juice
1/4 cup 59mlOrange juice
1/4 cup 59mlWhite wine
1/4 cup 59mlLemon juice
3/4 cup 177mlWater
3/4 cup 177mlSoy sauce
1 tablespoon 15mlPepper
1   Garlic - chopped
3   Dried chiles arboles
3 tablespoons 45mlClarified butter
  One orange and one lemon - rind of
  **pico De Gallo***
4   Ripe tomatoes
1   Yellow onion
1/4 cup 4g / 0.1ozChopped cilantro
2   Chile jalapenos - seeded, deveined chopped
  Salt to taste
  **guacamole**
1/2   Onion - cut up
2   Ripe avocados - peeled, pitted and (large) quartered
1   Canned jalapeno
  One lemon - juice of
1 teaspoon 5mlSalt
1/4 teaspoon 1.3mlPepper

Recipe Instructions

Guacamole instructions:

Chop onion in food processor using metal blade. Add avocados, jalepeno, lemon juice, salt and pepper to the work bowl an process for five to ten seconds.

Meat Instructions:

Marinate for no more than two hours. Grill over hot coals, basting with marinade. Makes 4-6 servings. Note: If skirt steak is on the thick side, it can be butterflied or flattened with a mallet or scored. Once meat is cooked, cut into strips and serve in flour tortillas.

Pico de Gallo instructions:

Combine all ingredients in bowl and let stand for two to three hours. If desired, add a small amount of lemon juice and salad oil. Place meat in glass dish. Combine remaining ingredients and pour over meat.

To be authentic, fajitas should be accompanied by flour tortillas, guacamole, and pico de gallo. A small bowl of frijoles a la chara can complete the meal. Note: Sauteed onions and green peppers should be served with the fajitas. Marinate the onions and peppers in soy sauce, sherry, garlic and butter before sauteing in butter.

Source:
McIlhenny Co.

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