Fajitas De Res Al Tequila - Beef Fajitas With Tequila
photo by Derf2440
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 lbs skirt steaks
- 3 garlic cloves, peeled and mashed
- 1⁄3 cup vegetable oil, plus
- 2 tablespoons vegetable oil
- 4 tablespoons tequila
- 1 teaspoon salt
- 4 tablespoons fresh lime juice (from real limes)
- 1 large white onion, sliced into thin crescents (half rings)
- 3 green bell peppers or 3 assorted color bell peppers, cut into strips
- 1 teaspoon ground cumin
directions
- Cut the steak into pieces that will fit on your grill, or into your grill pan or skillet.
- Place the pieces of meat into a non-reactive bowl.
- Mix the garlic, lime juice, cumin, tequila, salt, and 1/3 cup vegetable oil.
- Pour over the meat and marinade for 2 hours.
- Remove the meat from the marinade and grill over hot coals or in a grill pan or skillet over med-high heat.
- Do not allow meat to dry by overcooking.
- Heat the remaining 2 tbsp vegetable oil and sautee peppers and onions over med-high heat until they are crisp/tender.
- Cut the grilled meat into strips and serve with pepper and onion mixture.
- Serve with warm flour or corn tortillas.
- Can also serve with optional sides: sour cream, avocados, guacamole, salsa, cheese, lettuce, etc.
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Reviews
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Tweaks
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This was absolutely great. I used red bell peppers instead of green (they are so delicious and sweet here in Spain) and tenera (veal) as flank steak is not an available cut of meat on the Spanish coast. I served it at my wine and tapas party and my British friends were truly amazed by this dish as this is a rare food in their native Yorkshire. I thought I cooled to much but it all went as they went back for thirds and fourths. Thanks so much for posting this recipe.
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