Fajitas are a dish that made the once under appreciated skirt steak into a restaurant menu rock star. But it’s humble beginning was from early cattle roundups where it was a common practice for the beef to be butchered on the trail in order to feed the hands. The toss away pieces like the hide, head, tails and less desirable meat trimmings like the skirt were given to the Mexican cowboys as part of their pay. It was these Mexican cowboys who perfected the cooking of the skirt steak.
With the increase in fajita's popularity it became less likely that skirt steak was the only cut of meat used to make fajitas. Soon Tex-Mex restaurants started substituting other cuts of meat which eventually led to the addition of other grilled meat like chicken, pork and shrimp.
To make the perfect fajita marinade mix 2-3 tablespoons of fajita seasoning with 2/3 cup olive oil or avocado oil and 1/3 cup vinegar (or the juice from 3 freshly squeezed limes). Pour marinade over 3 lbs of thin strips (1/2” to 1” thick) of skirt, flank or round steak, chicken or pork and marinate in the refrigerator 4-8 hours . For shrimp we like to marinate for 30 minutes to two hours.
You can either pan cook or grill the meat. If you decide to grill the meat we like to cut the meat after cooking so marinate larger pieces. We also like to sprinkle a bit more seasoning over the meat during the cooking process. For the best flavor serve with cooked onions and green peppers (add right into the serving pan). Use a small preheated cast-iron skillet to serve and just before taking to the table squeeze fresh lemon juice over the meat (this gives the sizzle). Also tastes great with fresh pico de gallo and Guacamole.
Blended from cumin, parika, cayenne, salt, black pepper, garlic, Mexican oregano, cardamom, white pepper, coriander, rosemary, marjoram and cinnamon.
Nutritional Information Serving Size 1 Teaspoon, Amount Per Serving: Calories 7, Fat Cal. 2.7, Total Fat 0.3g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholest. 0.0mg (0% DV), Sodium 48.2g (2% DV), Total Carb. 1.1g (0% DV), Dietary Fiber 0.4g (2% DV), Sugars 0.1g, Protein 0.3g (0%DV), Vitamin A (4.1% DV), Vitamin C (0.8% DV), Calcium (1.3% DV), Iron (4.8% DV), Percent Daily Values (DV) are based on a 2,000 calorie diet.