How to make it

  • Note: In Northern Mexico, the Mexican vaqueros, driving cattle North into Texas, ate this tasty but tough cut of beef, marinated to tenderize and flavor, then grilled over the coals of their camp fires. Arracheras was the original forerunner of the famous Tex-Mex Fajita. "Fajita" is the diminutive form of the Spanish word "faja" which translates to "belt" or "girdle" in English. The word was used to mean the diaphragm muscle of a steer or what we call "skirt" steak. Restaurateurs, all on their own, decided to call charbroiled chicken, pork and shrimp "fajitas" to expand their menus. While these items are delicious in their own right; they are not fajita.
  • Trim and place the whole skirt steak in a shallow non-reactive pan. Combine lime juice, Jalapénos and garlic. Mix well, then pour over the meat. This works even better enclosed and sealed in a large Ziploc bag.
  • Refrigerate for at least 8 hours, turning the meat occasionally. Remove the meat from the refrigerator and drain it. Salt the meat and let it sit at room temperature for about 45 minutes.
  • Coat the onions well with oil.
  • On an outdoor grill, prepare enough charcoal to form a single layer of coals beneath the meat. When the coals are covered with gray ash, place the steaks directly over the fire and the onions a little to the side.
  • Grill the meat medium-rare, about 6 minutes per side. Turn the onions occasionally, taking them off when soft and some edges are browned and crispy.
  • Allow the steaks to sit for 5 minutes before slicing across the grain diagonally into finger-length strips. Pile a platter high with the meat and grilled onions, garnished with lime wedges, and serve warmed flour tortillas on the side.

Reviews & Comments 13

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  • trev 11 years ago
    You are certainly a wealth of lush recipes. No doubt, you are going to educate me further, as I read through your collection. Totally supreme lushness!
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    " It was good "
    chef_irish ate it and said...
    Great Recipe---Awesome Tasting!!!
    High 5
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    " It was excellent "
    meals4abby ate it and said...
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    " It was excellent "
    momo_55grandma ate it and said...
    thanks great recipe
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  • gigilovescats2 12 years ago
    This is gonna have to be a top priority try for me..Thank you!
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  • lasaf 12 years ago
    It really is tough to get real Mexican food in Minnesota. I'll be trying these and some of your other recipes. I also love the history you give for your recipes. Thank you. L
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    " It was excellent "
    kste803 ate it and said...
    Wow I plan on making this..Sounds great!
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  • texmexgal68 12 years ago
    Made this last night and it was awesome! I added a some pico de gallo and it was a go...
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    " It was excellent "
    sirshawnthebrewer ate it and said...
    I will defiantly be trying this one.
    I just learned something new about Fajitas.:)
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  • abermouse 13 years ago
    Never made anything like this, will definitely give this a try soon
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    " It was excellent "
    linebb956 ate it and said...
    Again... your right on the mark... and Thanks for the comment on the REAL FAJITAS! I was told that the workers were given that piece of meat as the "Patrons" did not want it.. and that the workers cooked it on their hoe's over a open flame.. any info on that one? Or is it just a Texas tale! All I know is they are great.. and now we pay $ for a true fajita!
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    " It was excellent "
    shirleyoma ate it and said...
    One of my favorites! Great Post!
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  • jenniferbyrdez 13 years ago
    Oh, my Lord, this is making me hungry and I had a BIG plate of seafood for lunch. Thank you gringo.
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