Sunday, July 08, 2007

Beef Fajitias

I decided to make a go at making fajitas this evening. While I must day I was not too over excited by the recipe it was all right. I think I am going to do some more tinkling with the recipe or try others.

For real fajitas you first start out with skirt steak. At one time this peace of tough and membranous cut of beef used to be very cheap. That was before fajitas became very popular. The price has now doubled and redoubled because of demand.

A marinate is used and is usually lime. This is not just for flavor but to also tenderize the beef.

1 pound flank steak
1/2 cup lime juice
3/4 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Tabasco sauce
1 med onion
1 med green or red pepper
4 tablespoons oil
flour tortillas, warmed

Place the beef in dish, combine the juice garlic and pepper and tobacco sauce . Pour over the beef. Cover and refrigerate several hours. Remove the meat and drain. Cut onion and pepper into chucks. Place two tablespoon oil in pan. When hot add onion and peppers to pan. Remove and set aside. Add more oil and then add the beef. Cook for 1 minutes . Serve warm.

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