Winter Fajitas
These Winter Fajitas are some of the best fajitas I have ever tried. They're fresh, feisty, and delicious!
Cooking MethodGrilling
Ingredients
- 3 pounds skirt steak, cut into 1-inch sections
- 1 large onion, cut into thin slices
- 2 large red bell peppers, stemmed, cored, and cut into julienne strips
- 1/2 teaspoon salt
- 1 cup tomato-based bottled hot salsa
- 1/2 cup red onion, chopped
- 1/2 cup packed fresh cilantro (stems can be used)
- 1/4 cup olive oil
- 3 chipotles adobado, with clinging sauce
- 2 tablespoons tequila
- 2 tablespoons fresh lime juice
- 1 tablespoon liquid hickory smoke flavoring
- 1/2 cup amber beer
Instructions
- 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 5 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.
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