March 19, 2015
Fajitas are from Mexico but also US have this recipe on the South area of the country. A lot of immigrants from Mexico have been traveling since 1900s. Traditional food they join Fajitas with rice and bean but sometimes its better when you combine with Nachos.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 6 servings
Combine Paprika, 1 cup onion, garlic, and cilantro into a bowl and whisk to combine well. Pour into a large container with a ‘locking’ top or a large (1 gallon) plastic type zip lock bag. Add the skirt steaks and make sure all areas of the skirt steak get coated with the marinade. Cut the skirt steak in half if it is a long one, which many are. Marinate the skirt steaks at least 4 hours and overnight if possible.
When ready to cook the fajitas, first cut the bell pepper and onion into 1/8” strips and sauté in the olive oil until the onions have become caramelized. They will turn a dark brown. Leave in the frying pan, but turn the heat to low of off. If the onions and bell peppers dry out and start to stick, simply add about 1/4 cup of water.
Remove the fajitas from the marinade. Place the fajitas on the grill and let sear on the first side about 2 minutes. Turn over and sear the second side. Now cover and let cook approximately for 8-10 minutes on each side. It will be normal for the skirt steaks to shrink in size while cooking.
When done, remove the fajitas and turn on the burner holding the sautéed bell pepper and onion to a medium high heat. Start by cutting the skirt steak about 3-4 inches. Cutting across the grain, cut off 1/4” strips and add to the bell peppers and onions that are hot.
EXTRA: serve with Rice & Bean and Pico de Gallo.