FAJITAS RECIPE

Description of FAJITAS RECIPE

Listen Fajitas recipe Fajitas ingredients Fajitas instructions easy fajitas.
Take some vaqueros working on the range and the cattle slaughtered to feed them. Throw in the throwaway cuts of meat as part of the hands' take-home pay, and let cowboy ingenuity go to work.
Grill skirt steak (faja in Spanish) over the campfire, wrap in a tortilla, and you've got the beginning of a Rio Grande region tradition. The fajita is thought to have come off the range and into popular culture when a certain Sonny Falcon began operating fajita taco stands at outdoor events and rodeos in Texas beginning in 1969.
It wasn't long before the dish was making its way onto menus in the Lone Star State and spreading with its beloved array of condiments -- grilled onions and green pepper, pico de gallo, shredded cheese, and sour cream -- across the country. Don't forget the Altoids.
Ingredients
1 1/3
lb beef flank steak, trimmed of visible fat
1
package (1 oz) Old El Pas* original taco seasoning mix
1
tablespoon packed brown sugar
1
tablespoon finely chopped garlic
1/4
teaspoon ground red pepper (cayenne)
1/4
cup lime juice
2
large red or yellow bell peppers, cut into 1/4-inch strips (about 3 cups)
1
cup sliced onions
1
tablespoon vegetable oil
1
teaspoon ground cumin
1
teaspoon ground coriander
1/2
teaspoon salt
6
(8-inch) Old El Pas* flour tortillas for burritos (from 11.5-oz package), heated as directed on package
Chopped fresh cilantro leaves, sliced green onions, avocado slices, sour cream and lime slices, as desired
Place beef in large, resealable food-storage plastic bag. In small bowl, mix taco seasoning mix, brown sugar, garlic, ground red pepper and lime juice. Pour marinade over beef. Seal bag; refrigerate, and marinate 8 to 10 hours.
In medium bowl, mix bell peppers, onions, oil, cumin, coriander and salt; set aside.
Spray 12- to 13-inch round grill pan with cooking spray; heat over medium-high heat. Remove beef from marinade, and place in pan; discard any remaining marinade. Cook 10 to 20 minutes, turning once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; tent with foil, and let stand 5 minutes.
Meanwhile, in grill pan, cook pepper and onion mixture 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender and browned.
Cut steak across grain at angle into thin slices. To serve, place beef and vegetables down center of warmed tortillas. Top with remaining ingredients.