The word fajita refers to grilled meat served on a tortilla. Although fajita meat was originally refers to skirt steak, you can use any kind of beef, chicken, pork or shrimp to make fajitas. The meat is often cooked with bell peppers and onions, and fajitas are served with shredded lettuce, pico de gallo, sour cream, salsa, cheese, guacamole and tomato on the side.
Fajita Meat from Skirt Steak
Traditionally fajitas were made with skirt steak, a tough cut of beef which has soared in price during recent years. During cattle roundups in the ranchlands of Texas during the 1930s, beef was butchered often to feed the hands. The head, entrails and meat trimmings like the skirt were given to the Mexican cowboys as part of their wage. There were not many skirts per carcass and this cut was not sold commercially either, meaning the tradition of making fajitas was unknown to most people apart from Mexican cowboys, butchers and their families.
Skirt Steak Location
The plate Beef cut: Plate
Steak type: Skirt steak also known as: Romanian tenderloin; Romanian steak; Philadelphia steak; Arrachera (Mx).
How to Prepare Skirt Steak for Fajitas
The first commercial fajita stand appeared at an outdoor event in Kyle, Texas, in 1969, and it is believed the first retail fajita was sold in Georgetown, Texas, although this might or might not be true. Fajitas are known all over the world and they are especially popular in Tex-Mex restaurants in San Antonio and Austin, Texas. The term was unknown in other places such as southern Arizona until the 1990s when restaurants started adding the dish to their menus.
The fajita meat is often brought to the table on a sizzling metal platter with the condiments and tortillas on the side so people can assemble their own. Fajitas are a great idea if you are looking for fresh ideas for weekday recipes because they are relatively quick and easy to make and you can make them on the stove or the grill, as you prefer.
Recipe for Authentic TexMex Style Steak Fajitas
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