| Fajitas ~ It's interesting how the meaning of a word gets changed to mean something quite different. Fajita has been changed to mean strips of beef, or chicken, marinated and grilled with an assortment of vegetables, normally served in a warm tortilla. The word "fajita" come from "faja" a band or belt, if feminine it could mean "girdle". It could also mean sash, wrapper, or strip, depending on how it is used within a sentence. The "ita" indicates that it is "small". The "fajitas" that we have come to enjoy, refers to the "skirt or band of beef", and now includes chicken strips. Many times Fajitas are served with a dollop of sour cream and a side serving of guacamole. ¡Buen provecho! The Basics Grilling: The traditional method for preparing fajitas is over a grill. If using a barbeque, wait until coals are ready, if using a gas grill wait until the grill is hot. Drain the marinade from the meat and cook it about 3 inches above the coals for approximately 6 minutes on each side, for skirt steaks between 1 and 1½ pounds. When the meat is cooked to your liking, remove it from the grill and let it rest (covered) for 5 to 10 minutes. Cut it across the grain and diagonally into finger-length strips. Broiling: Broil the meat about 4 inches below the broiler flame for 5 to 6 minutes per side; then let the meat rest and slice as for grilled fajitas. Pan-Frying: Drain the meat; then cut it across the grain, diagonally, into finger-length strips. Fry the strips over high heat in a large cast-iron skillet or wok, working in batches if necessary, turning them frequently. They should take no more than 1½ - 2 minutes to cook. To serve: Pile the meat on a platter and accompany it with warm flour tortillas, onions and peppers, guacamole and pico de gallo served on the side, to be used for fillings. Each person will assemble his/her own fajitas. Onions and Peppers: Heat a cast-iron skillet or wok and add a few tablespoons of olive oil. Add 1 large (or 2 medium) onions, separated into rings, and 2 green bell peppers (or 1 green and 1 red), cut into strips. When the oil is heated, add the onion rings and pepper strips; stir-fry just until they start to get limp, (3 or 4 minutes). You might sprinkle just a little salt over them while you stir-fry. When they are ready, remove them from the pan and keep warm. |
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