tex-mex

I found out today that I am older than the fajita. This makes me seriously depressed! I can deal with being older than say; cell phones, laptops, GPS, and a wide assortment of technological gizmos or even the Microplane zester!  But older than fajitas… that’s just not right!

According to Wikipedia, ” Sonny Falcon is believed to have operated the first commercial fajita taco stand at a weeklong outdoor event in Kyle, Texas,  in 1969 (let’s just say I was already in elementary school by then). He also went to rodeos, fairs, and outdoor festivals selling his fajita taco. An Austin reporter christened him ‘The Fajita King’ and Falcon was able to trademark the name.” And according to the Oxford English Dictionary, the word fajita is not known to have appeared in print until 1971 (at least I was still in grade school at the time).

Originally only skirt steak was used for this Tex-Mex icon, but today, popular meats include chicken, pork, shrimp, and just about all cuts of beef.  As an example; my sister Sloane had boneless bottom round on hand, so she marinated it overnight and we grilled that up for a quick and delicious fajita dinner.

Thank you, Sloane, and I have to say that the Dos Equis Cerveza in addition to the fact that I was the victor in our 7-person – 3-hour marathon of Mexican Train Dominoes, did relieve a bit of my new-found realization about just how old I am!

Sloane’s Fajitas

Juice of 6 limes
1/4 canola oil
3 garlic cloves, peeled and finely minced
1/4 cup red wine vinegar
1/2 cup chopped cilantro
1 teaspoon sugar
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cumin

4 pounds boneless bottom round, thinly sliced across the grain
1 of each; red, yellow, and orange bell pepper; seeded, cored, and sliced
1 large sweet onion, peeled and thickly sliced

10 flour tortillas, wrapped in foil
2 avocados, peeled and diced
Pico de gallo
Sour cream

In a medium bowl blend together the lime juice, oil, garlic, vinegar, cilantro, sugar, red pepper flakes, and cumin. Pour 3/4 of the mixture into a 1-gallon zipper-style bag and add the beef, seal and marinate in the refrigerator for at least 3 hours or even overnight is fine. Pour the remaining 1/4 of the mixture into another gallon zipper bag and add the bell peppers and onions, refrigerate and marinate for at least 1 hour.

Prepare a grill to medium-high heat.  Remove the beef from the marinade and grill directly on the rack, discard the marinade. Cook about 4 minutes per side. Meanwhile, remove the vegetables from their marinade and place them in a grill basket and cook for about 6 or 7 minutes until the vegetables are barely limp and beginning to char slightly.

While the peppers and onions are cooking, place the foil-wrapped tortillas on the grill to heat through.  When all is cooked and heated; serve by topping warm tortillas with a few slices of beef, peppers, and onions. Top with avocado, pico de gallo, and sour cream. Roll up the tortillas to enclose the filling and enjoy.

Makes 10