Fajitas Desde Puerto Marques
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4-6
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, some 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 a hammock to sleep in and some tortillas and beans, with a bit of fish; improving 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 different fajitas as people making them and I’ve had some good ones but this remains my favorite. "Memories are life held together with tape." -J. Haupt See less
Ingredients
- • 1/4 cup vegetable oil, divided. shopping list
- • Tbs. lemon juice. shopping list
- • 1 garlic clove, minced very fine. shopping list
- • 1 tsp. chili powder, hot or mild. shopping list
- • 1 btl. Mexican beer. shopping list
- • 1 jalapeño pepper seeded and finally chopped. shopping list
- • 1 tsp. ground cumin. shopping list
- • Dash hot sauce, to taste. shopping list
- • Salt & FG pepper to taste. shopping list
- • 1 lb (450g) skirt steak, sliced into thin, finger width strips. You can sub a hunk of lean pork for the beef. 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 or Anaheim pepper, seeded and sliced into strips. shopping list
- • 1 large red bell pepper, seeded and sliced into strips. shopping list
- • 4 – 6 fresh mushrooms, sliced. shopping list
- • A dozen, or more, 8-inch (20cm) flour or corn tortillas, or some of each. shopping list
How to make it
- 1. In a heavy duty re-sealable plastic bag, combine 2 Tbs. of the vegetable oil, lemon juice, garlic, beer, cumin, chili powder, jalapeno, hot sauce, salt, pepper and the steak. Seal and toss the bag around to coat. Marinate in the refrigerator for about an hour (longer is okay for the steak) then add the lobster and shake again and marinate for 15 - 20 minutes more. Don’t over-marinate the lobster.
- 2. Heat your large cast iron skillet to medium-high heat. Remove the meat and lobster from the marinade, let drain a bit and cook the meat in the skillet until almost done then add the lobster and cook for a few minutes more, please don’t overcook the meat or lobster.
- 3. While the steak and lobster are cooking heat up the remaining 2 Tbs. vegetable oil in a large skillet and fry the onions, mushrooms and peppers with some salt and pepper, until tender.
- 4. Wrap the cooked tortillas in foil or a damp (not wet) towel and warm them in the oven for 15 minutes, or so. See Photo
- 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. If you like your fajitas on the goopy side, add 1-2 Tbs. of the marinade. Discard the rest of the marinade.
- I serve this the old fashioned way, in a covered skillet or clay pot in the middle of the table See Photo. The condiments and toppings on one side and the tortillas in a covered bowl, on the other side, the cervesa goes wherever. All the combatants get a plate and get to build their own Fajita bartulos.
- For toppings try chopped jalapenos, chopped tomatoes, chopped peanuts, lettuce, guacamole, lime wedges, Sour cream, Salsa, grated Cheddar cheese, etc.
- I usually serve this with frijoles refritos or Mexican rice and lots of ice cold cervesa.
People Who Like This Dish 2
- Ladybug_MrsJ Ottawa, Canada
- MamasRecipeCorner Yukon, Ok
- elgourmand2 APia, Samoa
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