30 July, 2014
Beef Steak FajitasComments : 6 Posted in : Beef, Main Dish, Mexican on by : Cook Plate Fork Tags: authentic Mexican food, Bell pepper, corn tortillas, Flank steak, Food, Frying pan, green bell pepper, Mexican cuisine, Mexican food, Mexican oregano, Onion, red pepper, Teaspoon, Tex-Mex
The featured recipe is not authentic Mexican food, but a Tex-Mex style food with Mexican ingredient influence or Mexican inspired.
Fajitas got its start in a tortilleria in Houston Texas (USA).
As legend has it, Maria Ninfa Rodriguez, better known as “Mama Ninfa Laurenzo” starting serving fajitas in her Houston restaurant called the Rio Grande Tortilla Co. in 1973.
Originally a tortilla factory, she turned it into a restaurant after her husband passed.
The very first day she sold 250 South Texas tacos. Those pre-assembled tacos al carbon later became build-your-own fajitas, which means in Spanish faja for “belt.”
It describes the cut of beef also called skirt steak and with Mama Nifa a Tex-Mex icon was born.
Steak Fajitas are the perfect blend of well seasoned steak with bell peppers and onions all wrapped in a warm tortilla.
Most restaurants serve them on a cast iron skillet set a blaze on the way to the table.
Read more here about Mexican vs. Tex-Mex: What is the Difference?.
Beef Steak Fajitas
1 teaspoon ground Mexican oregano
1 teaspoon ground red pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoons sea salt
1 teaspoon ground black pepper
1 ½ pounds flank steak, fat trimmed
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 small white onion, thinly sliced
1 small purple onion, thinly sliced
4 tablespoons avocado oil
6-8 corn tortillas, warmed
In a small bowl mix together the first six ingredients and set aside.
Trim fat from flank steak and cut into 1 x 2 inch strips. Next, with ingredients from small mixing bowl, season beef strips and set aside.
Next, seed peppers, and thinly slice. Next thinly slice both onions, then mix together and set aside.
Add, pepper onion mix, stir in and continue to cook until meat is done to your preference (145 degrees for medium…155 degrees for med-well…160 degrees for well-done).
Read our article: Keeping Your Family Safe with a Reliable Meat Thermometer.
Plate the Beef steak Fajitas and serve with warmed corn tortillas.
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