Side Pannel
Winter Fajitas
Ingredients List
- 2 1/2 -(up to)
- 3 lb Skirt steak; cut into 1-inch
- -sections
- Nonstick cooking spray
- 1 lg Onion (about 1 pound);
- -peeled; halved, and cut
- -into thin slices
- 2 lg Heavy sweet red peppers;
- -stemmed; cored, and cut
- -into julienne strips
- 1/2 ts Salt
- 1 c Tomato-based bottled hot
- -salsa
- 1/2 c Chopped red onion
- 1/2 c Packed fresh cilantro (stems
- -can be used)
- 1/4 c Olive oil
- 3 Chipotles adobado; with
- -clinging sauce
- 2 tb Tequila
- 2 tb Fresh lime juice
- 1 tb Liquid hickory smoke
- -flavoring
- 1/2 c Amber beer; such as Dos
- -Equis
- 18 (6-inch) flour tortillas;
- -warmed
- Pico de gallo
- Guacamole
Directions
These indoor fajitas are for the dead of winter, when the grill is buried
under a snowdrift, or for any time, really, when you just don't want to
cook outdoors. This marinade is slightly different from the one we use for
our grilled fajitas (above), it boosts the flavor with chipotles and liquid
smoke flavoring to make up for the lack of an open flame. Cook these in one
or two heavy cast-iron skillets or on a large ridged cast-iron grill pan
that will fit across two burners. (Those cute little fajita skillets that
come with a wood or wicker holder are useless for cooking on, but two or
three can be preheated and used as serving pieces.) Be sure to turn off the
smoke alarm before setting out to make this recipe.
In a food processor, puree the salsa, red onions, cilantro, 2 tablespoons
of the olive oil, the chipotles, tequila, lime juice, and liquid smoke.
Stir in the beer. In a shallow nonreactive dish, pour the marinade over the
skirt steak and let it stand at room temperature, covered, turning it once
or twice, for 2 hours.
Heat one or two heavy cast-iron skillets or a cast-iron stove-top grill
pan over medium-high heat. When they are very hot, lightly coat the
skillets with nonstick cooking spray. Letting the excess marinade drip off,
and working in batches if necessary, place the meat in the skillets. Cook,
turning once or twice, until browned on the outside and medium-rare inside,
4 to S minutes per side. Transfer the meat to a cutting board and let it
rest for 10 minutes.
Meanwhile, in a large heavy skillet over medium heat, warm the remaining 2
tablespoons of olive oil. Stir in the onions and sweet red peppers, season
with salt, and cook, covered, stirring once or twice, for 8 minutes.
Cut the meat, across the grain and at a slight angle, into thin slices.
Add the meat and any juices from the cutting board to the skillet with the
onions and peppers. Raise the heat to high and cook uncovered, tossing and
stirring, until the meat is heated through and the onions and peppers are
lightly browned, about 5 minutes. Transfer to heated fajita pans or a large
heated platter and serve immediately, accompanied by warmed tortillas, pico
de gallo, and guacamole.
Note: "chipotles abobabo" are pickled peppers in tomato sauce.
From the "El Paso Chili Company's Texas Border Cookbook" by Park and Norma
Kerr.
under a snowdrift, or for any time, really, when you just don't want to
cook outdoors. This marinade is slightly different from the one we use for
our grilled fajitas (above), it boosts the flavor with chipotles and liquid
smoke flavoring to make up for the lack of an open flame. Cook these in one
or two heavy cast-iron skillets or on a large ridged cast-iron grill pan
that will fit across two burners. (Those cute little fajita skillets that
come with a wood or wicker holder are useless for cooking on, but two or
three can be preheated and used as serving pieces.) Be sure to turn off the
smoke alarm before setting out to make this recipe.
In a food processor, puree the salsa, red onions, cilantro, 2 tablespoons
of the olive oil, the chipotles, tequila, lime juice, and liquid smoke.
Stir in the beer. In a shallow nonreactive dish, pour the marinade over the
skirt steak and let it stand at room temperature, covered, turning it once
or twice, for 2 hours.
Heat one or two heavy cast-iron skillets or a cast-iron stove-top grill
pan over medium-high heat. When they are very hot, lightly coat the
skillets with nonstick cooking spray. Letting the excess marinade drip off,
and working in batches if necessary, place the meat in the skillets. Cook,
turning once or twice, until browned on the outside and medium-rare inside,
4 to S minutes per side. Transfer the meat to a cutting board and let it
rest for 10 minutes.
Meanwhile, in a large heavy skillet over medium heat, warm the remaining 2
tablespoons of olive oil. Stir in the onions and sweet red peppers, season
with salt, and cook, covered, stirring once or twice, for 8 minutes.
Cut the meat, across the grain and at a slight angle, into thin slices.
Add the meat and any juices from the cutting board to the skillet with the
onions and peppers. Raise the heat to high and cook uncovered, tossing and
stirring, until the meat is heated through and the onions and peppers are
lightly browned, about 5 minutes. Transfer to heated fajita pans or a large
heated platter and serve immediately, accompanied by warmed tortillas, pico
de gallo, and guacamole.
Note: "chipotles abobabo" are pickled peppers in tomato sauce.
From the "El Paso Chili Company's Texas Border Cookbook" by Park and Norma
Kerr.
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