Real Fajitas (A Dissertation on Fajitas)


Food.com
1500 mins (prep 60, cooking 1440)
34 ingredients
6 servings
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!

Categories:  steak , oaxacan , chicken-breast , poultry , north-american , beef , mexican , taste~mood , spicy , finger-food , one-dish-meal , time-to-make , chicken , presentation , main-dish , meat , >-1-day , savory ,
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Ingredients

Nutrition

Serving Size (307.59 g)
Servings 6
Amount per Serving
Calories 634.62 Calories from Fat 441.9
% Daily Value *
Total Fat 49.1g 453.19%
Saturated Fat 10.45g 313.58%
Trans Fat 0.25g %
Cholesterol 105.86mg 211.71%
Sodium 349.17mg 87.29%
Total Carbohydrate 12.81g 25.62%
Dietary Fiber 0.77 g 18.52%
Sugars 7.9 g %
Protein 30.34g 364.09%
Vitamin A 76.38IU% Vitamin C 5.43mg%
Calcium 54.17mg% Iron 2.68mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
warm flour tortillas, fresh lime juice, large garlic cloves, fresh jalapenos, minced fresh cilantro, ground cumin, dried oregano leaves, fresh ground black pepper, fresh lime juice, chopped garlic, chopped cilantro, salt and pepper, medium white onion, large garlic cloves, minced cilantro, fresh lime juice, haas avocados, ripe, chopped jalapeno
 

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