We really like Mexican food in my house… from tacos to fajitas, tortilla chips, burritos, enchiladas, you name it 🙂 so Mexican steak fajitas it’s a dish I cook a lot. It can me messy but we like it and the boyfriend asks for it quite regularly!
Although we call it Mexican, fajitas it’s actually a Tex-Mex dish. It’s said to have started with the Mexican cowboys working in Texas. When the American cowboys butchered cows they would give the Mexican cowboys the least desirable parts (head, intestines and skirt steak) as part of their pay. The skirt steak cut into strips was called Fajitas! The Mexican workers would tenderize the meat and cook it over an open fire. They would then serve it with various condiments rolled in a flour tortilla. Along the years this dish started being served in restaurants in Texas and it started to be called fajitas. Technically, only when using steak strips we should call it fajitas. But the term started to be used to any meat or even seafood wrapped in a tortilla. It’s a very popular dish mainly because of the diversity of flavours that can be added to it and the ease of assembly.
We really like it because I end up taking advantage and I use what is left in the fridge. When it comes to the condiments, I prefer to do my own sauces like Guacamole or Salsa Pico de Gallo . I just never made sour cream at home. But sometimes I cheat and buy bottled sauces. Not the same but faster. But whichever way I make it, it’s always a hit!
Mexican steak fajitas
- 800 g of minute steak cut into strips
- 6 to 8 flour Tortillas
- 1 red pepper cut into strips
- 1 green pepper cut into strips
- 1 yellow pepper cut into strips
- 1 onion cut into slices
- 2 cloves garlic minced
- Chili powder to taste
- Dried oregano to taste
- Salt and pepper to taste
- Guacamole sauce
- Sour cream
- Salsa "Pico de Gallo"
- 1 cucumber cut into small cubes
- Juice of 1 lemon
- Baked beans
- Grated cheese
- Season the meat with salt and pepper.
- Heat a frying pan, add a little oil and place the meat strips. Stir so that all the meat changes colour. Remove and set aside.
- In the same pan, put a little more oil and add the onion, garlic and peppers. Stir for 2 mins and add the reserved meat. Mix well.
- Season with chilli and oregano to taste and stir to mix well.
- Season with salt and remove when the meat is cooked and the vegetables "al dent"
- On a serving container, place the diced cucumber and season with lemon juice, salt and pepper.
- In a small saucepan, heat the baked beans and season with tabasco. Place in a serving container.
- For serving: on the table place the pan with the meat and vegetables, guacamole, sour cream, arugula, baked beans, cucumber, salsa "pico de gallo", cheese and tortillas.
- Place 1 tortilla on the plate, add the ingredients to taste, roll and enjoy.