Fajita is a Mexican dish made out of grilled skirt steak, peppers and onions served with flour or corn tortilla. The name came from the Spanish word “faja” means belt and “fajita” means small belt which somehow describes the meat part where this dish is made of, the skirt steak a part of beef that is considered a throw away during the old days. It is not the most tender part but it is prized for being so flavourful.
History suggests that this dish had been invented during the 1930′s as this beef part alongside with other offal such as hide; head and meat trimmings are given to Mexican cowboys (vaqueros) as a part of their pay. These cowboys then cooked it in open flame such as grill or campfire after a day’s work, but due to this part being small it was never sold commercially hence this type of dish was only familiar to vaqueros, butchers, and their close friends and families but thanks to Sonny Falcon this dish was commercialised in 1969 and we can enjoy a very good wrap that was totally unknown to the public during those times. Initially it was sold on rodeos, fairs and outdoor festivals in Mexico and Tex-Mex it was not yet called a fajita yet but as “Tacos la carbon” (The coal Tacos) then later became “Tacos a la Ninfa” (Tacos to the Nymph) until in 1990 and then with the help of Marketing of different fast food restaurants the name “fajita” was born.
700g beef steak but skirt steak works best
1 large white onion, sliced
1 red capsicum, sliced
1 yellow capsicum, sliced
1 green capsicum, sliced
juice from 1 lemon
1 tsp cumin
1/2 tsp cayenne pepper
4 cloves garlic, minced
handful cilantro, chopped
1/4 cup olive oil + extra
frehsly ground black pepper
1. In a bowl mix together lemon, cumin, cayenne pepper, garlic, cilantro, olive oil and salt. Pour mixture on beef then marinate for at least 2 hours.
2. Set a cast iron griddle over high heat then cook the steak for 2-3 minutes on each side, once steak are cooked set it aside to let the meat rest.
3. Once beef have rested properly, thinly slice beef then set it aside.
4. In a bowl add capsicum, onions and small amount of olive oil, toss to coat then place in the griddle. Cook peppers for 3 minutes but let it stand without stirring for long periods to sear.
5. Add beef into the griddle, mix then serve.
6. Serve with tortillas, salsa, shredded lettuce, sour cream and guacamole.
And one last thing, can you guys do me a favour, I want to win the Starbuck’s coffee contest at http://www.favedietsblog.com/november-blog-hop-giveaway-favorite-vegetable-recipes/, you can help me by voting my Pork and Cabbage in Black Bean Sauce recipe which I posted yesterday by hitting the like button (its the 13th item) in that site or this link (Like). Thanks!