Recipe ingredients
- 2 pounds beef skirt steak
- 1/2 onion, halved, slice thin
- 2 teaspoons ground cumin
- 2 teaspoons powdered red chiles
- 3 jalapenos, pickled, chopped
- 2 cloves garlic, chopped
- 1/4 cup lime juice
- 2 tablespoons jalapeno pickling liquid
- 1 tablespoon corn oil
- 1 tablespoon soy sauce (optional)
- 1 teaspoon liquid smoke (optional)
Recipe method
- Place half of the onions in the bottom of a nonreactive dish.
- Mix the cumin, powdered red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat.
- Put the skirt steak into the dish, on top of the onions.
- Pour the lime juice and the jalapeno liquid over all areas to coat.
- Sprinkle the remaining onions on top of the meat.
- Cover and refrigerate at least 1 hour, but preferably overnight, turning once.
- Preheat the grill or broiler until hot.
- Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior medium rare.
- Mix together the oil and, if you are using them, the soy sauce and liquid smoke.
- Brush or spoon the oil mixture onto the meat surfaces.
- Grill or broil about 2 to 3 minutes on each side, or until the outside is brown and slightly charred and the inside is still slightly pink.
- Remove the meat to a cutting board. Let sit 5 minutes before slicing.
- Cut the meat into thin strips that can be easily rolled into tortillas.
- Serve with warm, soft flour tortillas and fresh Pico de Gallo or Salsa Fresca.
Other mexican recipes:
Authentic mexican fajitas recipe
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