Fajitas Desde Puerto Marques
From elgourmand 13 years ago
- 15 minutes to make
- Serves 6
Acapulco wasn’t such a bad place about 50 years ago and Puerto Marques, just down the dirt road a bit, was a sleepy fishing village, where you could have a siesta in the hammock out front of your shack and not be bothered by anything but the flies and the occasional group of children at play. Read more The fishermen caught heaps of fish, lobster, shrimp, abalone, etc. and life was good. I was hiding out in Puerto Marques, after a hot, dusty bus ride from Mexico City, paying a family a few pesos for room and board, trying to improve my Spanish, getting hooked on Mexican cervesa and absorbing Mexico. This dish got made for some Saint’s day. I forget which saint but I want to thank him for havin his day and getting this fajita made. There have to be as many fajitas as people making them and I’ve had a few but this remains my favorite. "Memories are life held together with tape." -J. Haupt See less
Ingredients
- • 1/4 cup (60mls) vegetable oil, divided shopping list
- • 3 tablespoons lemon juice shopping list
- • 1 garlic clove, minced very fine shopping list
- • 1 tsp chili powder shopping list
- 1 btl Mexican beer shopping list
- • 1 jalapeño pepper seeded and finally chopped. shopping list
- • 1 teaspoon ground cumin shopping list
- • Dash hot sauce, to taste shopping list
- • salt & fresh ground pepper to taste shopping list
- • 1 lb (450g) skirt steak, sliced into finger width strips. shopping list
- • 1 lb (450g) langosta (lobster) cubed, you can use shrimp here if you like but lobster was how I first had it. shopping list
- • 1 medium yellow onion, halved and sliced lengthwise shopping list
- • 1 large green bell pepper, sliced shopping list
- • 1 large red bell pepper, sliced shopping list
- • 4 – 6 fresh mushrooms, sliced. shopping list
- • A dozen 8-inch (20cm) flour or corn tortillas shopping list
How to make it
- 1. In a heavy duty re-sealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, beer, cumin, chili powder, jalapeno, hot sauce, salt, pepper and the steak See Photo. Seal and toss the bag around to coat. Marinate in the refrigerator for about an hour then add the lobster and shake again and marinate for 15 - 20 minutes more.
- 2. Heat your large cast iron skillet to medium-high heat. Remove the meat from the marinade and cook in the skillet until almost done to your liking then add the lobster and cook for a few minutes more, please don’t overcook the meat or lobster, discard the marinade. See Photo
- 3. While the steak and lobster are cooking heat up the remaining 2 tablespoons vegetable oil in a large skillet and fry the onions, mushrooms and bell peppers until crisp-tender with some salt and pepper. See Photo
- 4. Wrap the tortillas in foil and warm them in the oven for 15 minutes, or so.
- 5. When the steak and lobster and the bell pepper stuff are just about done combine them in one skillet and stir and cook for a minute or two to combine flavors. See Photo
- I serve this the old fashioned way, in a covered skillet in the middle of the table, with the condiments and toppings on one side and the tortillas in a covered bowl, on the other side, the cervesa goes wherever See Photo. All the combatants get a plate and get to build their own Fajita bartulos.
- For toppings try chopped jalapeños, chopped tomatoes, chopped peanuts, lettuce, guacamole, lime wedges, Sour cream, Salsa, shredded Cheddar cheese, etc.
- I usually serve this with frijoles refritos or Mexican rice and lots of cervesa. See Photo
The Rating
Reviewed by 8 people-
This is smashing. I love the background story too. cervesa = beer, right??
Thanks
Susan
sitbynellie
in Glasgow loved it
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YOu are such a fab cook.... tx once again for a great recipe*****high 5
tinadc
in Cape Town loved it
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Great big high 5 for this post and recipes!!
cuzpat
in Sikeston loved it
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