Fajitas are, strictly speaking, a Tex-Mex recipe. But that’s nearly Mexican, right? Anyway, these were for our Mexican barbecue, and were rather popular. The idea is that the meat bit is cooked on the barbecue and then cut up by you, with the rest of the work being done by your guests. Good eh?
- 4-5 thin frying steaks, trimmed. These are the cheapish sort which need to be cooked well to be tender. Since we’re cutting them up, it doesn’t matter.
- 3-4 garlic cloves, crushed
- 1tsp mild chilli powder
- 1tsp cayenne pepper
- 1tsp ground cumin
- A handful of roughly chopped coriander
- 1tsp chopped fresh oregano
- The juice and zest of one lime
- 1tbsp mild olive oil
- One or two large red chillies or jalapeño chillies, finely chopped
- 1tsp rock salt
- 1tbsp soft light brown sugar
- 12 tortilla wraps (corn tortillas are best, but more expensive)
- A large white onion and a red bell pepper, chopped into slices
- A pot of sour cream, and some of my guacamole
- 1tsp each of ginger, crushed garlic, chilli powder, and cayenne pepper
For the steak
For everything to go with the steak
That’s quite a list of ingredients! Luckily putting it all together isn’t so hard.
Combine everything in the “for the steak” ingredients section. Cover with cling film, and leave in the fridge for at least six hours, but preferably overnight. This makes a massive difference to how tender and flavourful the meat is.
In the meantime, go make some of my guacamole. You can add some finely chopped chives to the sour cream if you want, but that’s not strictly Mexican. The other thing to do is sorting out the onions and peppers that typically go with fajitas. I like to do these in the same way as I do my garlic tomatoes – chop the pepper and onion into decent-sized slices, and put them in a foil bag. Add the ginger, crushed garlic, chilli powder, and cayenne to the bag, with a little olive oil, seal and shake around. This works really well, but you might just want to fry on your normal hob instead.
Anyway, on with the meat. Remove from the marinade and barbecue for 2-3 minutes per side. Take the steaks off the grill, then slice them into 1-2cm strips. Leave the rest to your guests – the idea is that they take a tortilla, smother some sour cream and guacamole on it, add some steak, and top with the onions and peppers. You might even want to add some hot sauce (thanks Jen) Wrap up and enjoy!