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    You are in: Home / Recipes / Real Fajitas (A Dissertation on Fajitas) Recipe
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    Real Fajitas (A Dissertation on Fajitas)

    Real Fajitas (A Dissertation on Fajitas). Photo by Oliver1010

    1/1 Photo of Real Fajitas (A Dissertation on Fajitas)

    Total Time:

    Prep Time:

    Cook Time:

    25 hrs

    1 hrs

    24 hrs

    Witch Doctor's Note:

    O.K., folks! There is NO such thing as a CHICKEN, SHRIMP. SQUID or other type fajita EXCEPT BEEF! The term fajita is the American counterpart of the Mexican term arracheras, which is the tough and membranous cut from the underbelly of BEEF cattle. The chicken, etc. is simply a piece of chicken wrapped in a tortilla and seasoned with appropriate spices. Fajitas start with the marinade. These marinades for beef fajitas rely on the acid ingredients like lime juice not just for flavor, but to tenderize the meat. Some marinades use papaya juice to tenderize and flavor the meat. Beef fajitas should be marinaded for several hours or up to 24 hours. I include only one marinade for beef and (God forgive me!) one for chicken. Some marinades contain fresh or dried chilis as a heat source. There is nothing written in stone when it comes to the ingredients for the marinades. Some have bottled salad dressing, tequila or coca-cola. There are three choices in cooking fajitas: Grilling, Oven Broiling or Pan-Frying. Grilling is the traditional method of preparing fajitas. When the coals are ready (NOTICE I said Coals - NOT gas!), drain the marinade from the meat and allow the meat to come to room temperature. Cook about 3 inches above the coals for approximately 6 minutes on each side for skirt steaks between 1 and 1 1/2 pounds. When the meat is cooked to your liking, remove from the grill and let rest for 5 to 10 minutes. Cut across the grain and diagonally into finger-lehgth strips. Oven broiling (ONLY when the weather is bad and you can't light the grill!) Broil the meat about 4 inches below the broiler for 5 to 6 minutes per side, then let meat rest and slice as above for grilling. Pan-Frying (ONLY if you have a large cast iron skillet) Drain the meat then cut across the grain, diagonally as above. Fry the strips over high heat, working in batches, if necessary, turning frequently. They should take between 1 1/2 to 2 minutes to cook. To eat fajitas, you roll them in a flour tortilla (Real Mexicans use CORN tortillas), but NOT by themselves. The proper fajita feast will include a stack of warm tortillas, grilled or fried onions and bell peppers, pico de gallo, guacamole and if you are a YANKEE, a little sour cream!

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    Ingredients:

    Servings:

    Units: US | Metric

    For Beef Fajita Marinade

    Marinade for Chicken

    Pico de Gallo

    Guacamole

    Directions:

    1. 1
      For BEEF Fajita marinade:.
    2. 2
      Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours.
    3. 3
      For the Chicken Marinade:.
    4. 4
      Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper. Marinate.
    5. 5
      chicken covered in refrigerator 1 hour or as long as overnight.
    6. 6
      For the Pico de gallo:.
    7. 7
      Mix all ingredients together. Sprinkle lime juice over all. Add salt to taste.
    8. 8
      Best if refrigerated, covered, for at least 1 hour, and served the same day made.
    9. 9
      For the Guacamole:.
    10. 10
      Roughly mash the peeled avocadoes in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once.
    11. 11
      If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible.
    12. 12
      Guacamole heat preferences range from none to plenty. Obviously, the heat depends upon the quantity of jalapeños used. Some chiles are hotter than others, so experiment to determine your favorite proportion of ingredients.

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    Ratings & Reviews:

    • on February 22, 2010

      45

      These were great. A little sweet for me so next time I'll leave out the brown sugar. Overall, an amazing recipe and I'll definitely be making it again! thanks for sharing it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2009

      55

      AMAZING!!!!My husband and I LOVED these!! Will make again and again!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 21, 2009

      55

    Read All Reviews (11)

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    Nutritional Facts for Real Fajitas (A Dissertation on Fajitas)

    Serving Size: 1 (637 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 931.8
     
    Calories from Fat 509
    54%
    Total Fat 56.6 g
    87%
    Saturated Fat 11.0 g
    55%
    Cholesterol 110.5 mg
    36%
    Sodium 741.4 mg
    30%
    Total Carbohydrate 63.0 g
    21%
    Dietary Fiber 11.2 g
    44%
    Sugars 15.6 g
    62%
    Protein 45.1 g
    90%

    The following items or measurements are not included:

    tequila

    lemon pepper

    white wine vinegar

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