Skirt Steak (and Chicken) Fajitas - Homesick Texan
I remember fajitas arriving on the scene in the late 80's or early 90's and coming out on sizzling platters at Mexican restaurants.
I don't remember them growing up in Texas.
In Mexico, the closest thing I ever had to them was in Monterrey, in Northern Mexico on the Texas border. There they served little tacos with thin strips of steak and guacamole. Simple and delicious!
So, I looked in all of my Mexican cookbooks and indeed could not find them.
Then I found a great article from the The Austin Chronicle on fajita history. They say that they originated in Texas. You can read the full story here.
Tom loves fajitas so they are in his rotation of meals he likes to cook.
He makes his own version of Fajitas using El Paso seasoning plus lime and tequila. Also, he posted this recipe from Cooking Light: Tequila Flank Steak Fajitas. And yet another of his concoctions, he posted Far-jitos.
I made both skirt steak and chicken thighs. And I preferred the skirt steak because it was closer to what I remembered having in Monterrey. (And now I know skirt steak was used in original fajitas.)
(adapted from Homesick Texan)
Serves 4 to 6
1/4 cup fresh lime juice
1/4 cup olive oil
1 T. balsamic vinegar
1 t. Worcestershire sauce
6 cloves garlic
1 t. ground cumin
4 dried chiles de arbol, stems removed(I used jalapeno)
1 t. kosher salt
1/2 t. black pepper
2 pounds boneless, skinless chicken breast or thighs
for the fajitas:
2 T. oil
2 bell peppers, stemmed, seeded and thinly sliced
1 yellow onion, thinly sliced
flour tortillas, warmed
guacamole or sour cream or both
To make the fajitas, drain the chicken from the marinade. In a large, heavy skillet, heat up 1 T. oil on medium heat.