Fajita is usually roast beef, chicken, pork or shrimp, and seasonings are added to the flour tortillas. Chicken is served with onions and green peppers. Fajita screamed on the table, next to the tortillas and condiments. Make your lips watery?
The Texans like to be praised for the world of Fajita, but the honor is attributed to the southern border, Vagueros, who learned the art of cutting beef into a skirt steak. Fajitas is basically a Tex Mex dish. Today, Fajita is almost always cooked and wrapped in flour tortillas. Only the real Fajita is the skirt steak.
The first step in Fajitas' preparation is to marinate the beef for at least 24 hours using limejuice. Well, there are no fixed pickling rules; you can use your creativity, but don't forget to use limejuice. To marinate beef or chicken, you can use Ass Kickin Soakin' and barbecue sauce. This will bring a true Mexican flavor.
Fajita is really interesting. Here are the best ways to cook it, namely:
Grilling an exciting fajita
The traditional method of cooking is to use coal on both sides for about 6 minutes for a pound of skirt steak. After the meat is cooked, you should let it rest for a few minutes and then cut the stripe along the diagonal to the length of the finger.
Oven roasting
Bake the meat on both sides for 4 minutes at 4 inches below the flame. Then you can let it rest for a few minutes and cut it diagonally into strips of finger length.
Frying method
Drain the meat, cut it into cereals with long strips, and fry at high temperature for no more than 1.5 minutes. Roll them in flour tortillas. Choose thick tortillas in any supermarket. They are heated by sealing in a foil package, 6-8 each time. On the frying pan, add a few tablespoons of olive oil, cut a large onion, divide into rings, and cut into strips of sweet pepper. Add them to the frying pan and stir fry. With fried onions and green peppers.
Some specialized fajitas preparations are Pico-de-gallo, guacamole, Fajita stick, Fah-HEE-Tah, Beef Fajita Marinade and the like. Here are some, I think it's fun, but you can always add your magic:
Slightly go to Gallo
This hot and delicious salsa sauce is like any other salsa, but the ingredients are chopped. If it is correct, make it very hot. Because people can control the heat according to their own preferences.
avocado
The coolness of the guacamole and the smoothness of the butter add to the magical touch of Fajita. Test your thoughts on it and make it right. My advice is to choose the right Haas variety avocado, brownish black skin with a cobblestone texture.
FAH-HEE-Tach
Traditional skirt steaks must be marinated in lime juice, red pepper and garlic for 24 hours. Cut the cooked meat into strips, wrap it in warm tortillas, and add salsa or guacamole.
Fajita on the stick
Soak 8-9 bamboo skewers for 10 minutes. Trim the fat from the steak and cut it to a thickness of 1/2 inch. Put the same amount of beef back and forth on the fork. Mix the seasoning with the lime juice. Brush the beef peppers and onions. Place the vegetables on the grid for 15 to 20 minutes. Remove and add the beef to the center. With salt. When ready, add the beef and vegetables to the tortilla with salsa.
Beef fajita marinade
Combine limejuice, tequila, crushed dried oregano leaves, garlic cloves, chopped fresh coriander, minced cumin, black pepper. Mix well and pour the marinade onto the meat and refrigerate overnight in a zipper bag for 24 hours. It makes enough marinade for 11⁄2 pounds of side steak.
Fajitas is perfect for an informal dinner. It is a festive atmosphere in its own right, or it can be enjoyed with Margarita or Mexican beer and Tex Mex. good luck! Taste your own fajitas and don't go to the restaurant version of Fajitas.
Orignal From: Culinary skill best fajita
No comments:
Post a Comment