Fabbynosh - My Favourite Beef Recipes by Gary Allen - HTML preview

Fajitas

Serves 8

 

Fajitas are widely known as a Mexican dish in reality it’s actually a Texas specialty. The dish dates back to the late 1930's, fajita comes from the Spanish word "faja" which translates literally to "sashes" which refers to the type of meat typically used for fajitas called skirt steak considered a "less desirable cut". These cuts of beef would be given to the Hispanic ranch hands as part payment for work. The ranch hands used to pound themeatthinthenmarinateitinlimejuice andcook it overamesquitefire,a small spiny leguminous tree or bush with hard wood, the pods of which are sometimes used as fodder. Native to: southwestern United States, Mexico. The grilled meat would then be sliced into thin strips and eaten in a warm flour tortilla. The dish was referred to as "tacos de fajitas“.

Ingredients:
• 1 kg beef sirloin steak
• 2 medium onions
• ¾ cup beer
• ¼ cup lime juice
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• ½ cup of olive oil
• 1 red bell pepper, cut in strips
• 2 medium tomatoes chopped
• 16 flour tortillas
• Avocado dip
• Salsa
• Grated cheese
• Sour cream

1. Thinly slice meat into bite size strips and place meat in plastic bag
2. In the bag: 1 chopped onion, beer, ½ cup oil, lime juice, garlic and seal the bag
3. Marinate in refrigerator for 6 hours or overnight, turning bag several times
4. Wrap tortillas tightly in foil and heat in a 350 degrees oven 10 minutes
5. Slice remaining onion and set aside

6. In hot 12 inch skillet add 1 tablespoon oil, onion and pepper. Stir-fry for 2 minutes or until crisp-tender and remove

 

7. Drain and stir-fry the meat a little at a time for 2 to 3 minutes

 

8. Return all the meat and vegetables to skillet; add tomato and stir-fry for 2 minutes more

9. Season with salt and pepper
10. Spoon some meat, salsa, avocado dip, cheese and sour cream on each tortilla then roll
11. Ready to serve

Accompaniments & Garnish
You can serve with fries, best on their own and you can fun making them as a family Can you chicken as alternative or a mix of both

Well that’s the end of my personal beef favourites, in researching some of theses dishes I have actually learnt quite a bit about the history of our most celebrated meat. As I said

at the beginning just use an approved supplier and buy to suit your own taste and loyalty.

Don’t forget the horse radish sauce
Happy eating
Gary & Shelly

 

As always this book dedicated to my wonderful wife Shelly who is my inspiration in all things, without her confidence and support in me I would be truly lost, thank you my love

Feel free to distribute as you like there is no copyright just a bit of fun
fabbynosh@hotmail.com