Tortugas Fajita - Austin~ Texas Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Skirt Steak,
2 Large: Yellow Onions,
2 tbsp: Vegetable Oil,
16: Flour/Whole Wheat Tortillas,
2 tbsp: Garlic, Minced
PICO DE GALLO,
1/2 cup: Fresh Cilantro, chopped
2: Scallions, chopped, (Grn.Onion
2 cup: Grated Cheese,
Lime Juice,
1 tbsp: Ground Black Pepper,
2 Large: Tomatoes, chopped
1 tsp: Garlic, minced
Directions:
<1> Combine marinade ingredients in a large glass baking dish.
<2> Peel the fatty membrane from both sides of the skirt Steak. This
requires a very sharp knife. Add meat to marinade and marinate for at
least 4 hours, preferably overnight. Keep it in the fridge if you
marinate overnight.
<3> Make the PICO DE GALLO: combine all of the ingredients in a
small serving bowl.
<4> Slice the yellow onions into 1/4" slices, and cut each slice
into a semicircle. Grill the meat until it is cooked slightly less
than the way you like it. Meanwhile, saute the onions in th eoil
until they are soft. Use a large frying pan that will have enough
room for the meat later.
<5> After removing the meat from the grill, slice it into strips
that are cut acrosss the grain. The strips should be 3-4 inches long
and 1/4 inch thick. Add the strips to the onions in the pan, and fry
for another minute or two.
<6> Place on the table the pan full of meat, the bowl of pico de
gallo, a basket with the tortillas, a bowl with the guacamole, and a
bowl with the grated cheese. You amy wish to provide picante sauce in
addition.
<7> Each person makes their own fajita by taking a tortilla,
spooning some of the meat onto it, then adding their choice of each
of the other ingredients in whatever combination they want.
TIME : 45 mins preparation, several hours marinatying,
10 minutes cooking.
Source from luhu.jp
<2> Peel the fatty membrane from both sides of the skirt Steak. This
requires a very sharp knife. Add meat to marinade and marinate for at
least 4 hours, preferably overnight. Keep it in the fridge if you
marinate overnight.
<3> Make the PICO DE GALLO: combine all of the ingredients in a
small serving bowl.
<4> Slice the yellow onions into 1/4" slices, and cut each slice
into a semicircle. Grill the meat until it is cooked slightly less
than the way you like it. Meanwhile, saute the onions in th eoil
until they are soft. Use a large frying pan that will have enough
room for the meat later.
<5> After removing the meat from the grill, slice it into strips
that are cut acrosss the grain. The strips should be 3-4 inches long
and 1/4 inch thick. Add the strips to the onions in the pan, and fry
for another minute or two.
<6> Place on the table the pan full of meat, the bowl of pico de
gallo, a basket with the tortillas, a bowl with the guacamole, and a
bowl with the grated cheese. You amy wish to provide picante sauce in
addition.
<7> Each person makes their own fajita by taking a tortilla,
spooning some of the meat onto it, then adding their choice of each
of the other ingredients in whatever combination they want.
TIME : 45 mins preparation, several hours marinatying,
10 minutes cooking.
Source from luhu.jp