Thursday, January 20, 2011

Beef Fajitas

The Mexican "vaqueros" driving cattle North into Texas, ate a dish made from a tough cut of beef they grilled over the coals of their camp fires. The dish was called " Arracheras", the original forerunner of the famous Tex-Mex Fajita. "Fajita" is the diminutive form of the Spanish word "faja" which translates to "belt" or "girdle" in English. The word was used to describe what we call "skirt" steak. Our version of the dish is made with flank steak, however you can use most cuts of beef, pork, shrimp, or even chicken breast to make yours.


2 Pounds Flank Steak, Sliced

1 Large White Onion, Sliced

1 Green Bell Pepper, Sliced
1 Jalapeno Pepper, Seeds & Stem Removed, Sliced

1 Tablespoon Canola Oil

1 Package Santa Rosa Fajita Seasoning
1 Tomato, Cut into wedges

1 Lime, cut into wedges

1 Dozen 8" Flour Tortillas

1 Cup Shredded Cheddar Cheese blend


Trim, slice, and place the flank steak, or favorite cut and place in a shallow non-reactive pan.

Combine the Santa Rosa Fajita Seasoning with the sliced Flank Steak and toss until all the meat is coated.
Refrigerate for at least 1 hour, turning the meat occasionally. Remove the meat from the refrigerator and let it sit at room temperature for about 15 minutes.

Heat pan* on high, and add oil, meat and sauté, while stirring, until meat begins to color.

Add Onion, and Bell Pepper, and Jalapeno to the meat .

Sauté until the vegetables soften, but still have a little crispness to them.

Remove, from heat, and serve immediately with Warm Tortillas, sliced tomato, lime wedges, cheese, salsa and your favorite garnishes.

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