Growing up on the quiet border down of Houston, Texas (read Tejas) I have had many opportunities to eat and prepare fantastic mexican dishes. Of all the mexican dishes you can think of (list – enchiladas, burritos, tacos, nachos and fajitas….. yup that’s it) fajitas are my favorite. For those of you who don’t know what fajitas are, they are pretty much tacos (that list is getting smaller). What makes them a bit different is they typically used grilled meats like steak, chicken, or shrimp with grilled vegetables served in soft tortillas (flour are much better than corn).
In addition to different meats, fajitas also come in another two varieties, “Fajitas for 1” and “Fajitas for Dos”. I prefer fajitas for 2 because you get more fajitas (that’s an insider tip from me to you).
At home I like to make Fajitas for Quatro! That way you get dos times the meat you would get from the restaurant, and ocho times the fun! Here’s one way to make ’em!
- 3 tbsp chili powder
- 1 tbsp garlic powder
- 2 tsp kosher salt
- 1 tsp pepper
- 1/2 tsp cumin
- 1/4 tsp red pepper
Mix the seasoning ingredients in a bowl or whatever you want. Then take your 1.5 pound flank steak (gotta use flank steak, anything else would be no bueno), and score it halfway with a knife. To do this, just run a sharp knife across the meat (about 1/8 to 1/4 inch deep) in a checker board patter. Then take all of that seasoning and rub it nice and good into the meat and the cuts you just made.
Grill preparation is easy for this one. Turn on gas (or light charcoal), get grates as hot as you can make them. Voila! You are ready to grill! For me, I like my fajita meat medium to medium rare, so I do about 8 minutes a side. There is no harm in cooking it longer and going for well done, no matter what, your fajitas will taste great.
Once the meat is grilled to your liking, squeeze some lime on top and let it rest on a cutting board covered with foil for 5-10 minutes.
In the meantime (actually, I like to do this before hand) it’s a good idea to make some avocado salsa. This recipe goes great with any mexican dish, especially fajitas!
- 4 ripe avocados
- 1 medium tomato
- 1 medium onion
- half a hand full of chopped cilantro
- 1 lime
- salt and pepper to taste
To make this, gather all the ingredients above and chop the fresh stuff. A rough chop is just fine. Mix everything in a bowl and season to your liking. Simple and effective! One of the biggest mistakes people make is not putting in enough salt. While you are mixing, continually taste your product while you are combining the ingredients. THis is the best way to ensure your salsa will taste just the way you like (screw your guests, it only matters what you like).
Ok, back to the meat. The meat has sat for a few minutes and is ready to be sliced. The KEY to great fajitas is thinly sliced meat. Too fat and you wont be able to bite through it cleanly and you will pull all the stuffing out of your tortilla. This is so embarrassing. So thin slices against the grain will get you where you need to be. Also, I like to take the sliced meat and cut it one more time in half to make the pieces about a matchstick long. This will make it easier to eat.
Now it’s time to eat! Microwave your tortillas a bit so they are soft and warm, them cram them full of the delicious fajita meat and top with your badass avocado salsa! I hope you enjoy this easy and fantastic dish!