These beef fajitas come from I Love Spice and are actually called Classic Beef Fajitas, but doesn’t the word classic really just mean from the past?
So I decided to name it historically accurate, but it might not actually be historically accurate come to think of it. I mean I don’t know if this is an authentic recipe. However, it is a recipe from the past that millions of people enjoyed and that’s historically accurate.
At least here in the Americas this is the case.
I think now is a good time to say,
“Rachel assumes no responsibility or liability for any errors or omissions in the content of this site. The information contained in this site is provided on an “as is” basis with no guarantees of completeness, accuracy, usefulness or timeliness…”
Just covering my bases…
What you’ll need:
For the fajitas
- 1 pound of beef skirt steak, cut into strips
- 6 garlic cloves, chopped
- juice of 1 lime
- large pinch of mild chili powder
- large pinch of paprika
- large pinch of ground cumin
- 1-2 tablespoons of olive oil
- 12 flour tortillas
- 1 tablespoon of vegetable oil
- 1-2 avocados, pitted, chopped, and tossed in lime juice
- 1/2 cup of sour cream
For the pico de gallo salsa
- 8 ripe tomatoes, diced
- 3 scallions, sliced
- 1-2 fresh green chilies, such as jalapeno or serrano, seeded and chopped
- 3-4 tablespoons of chopped fresh cilantro
- 5-8 radishes, diced
- ground cumin
The first step is to combine the beef with the garlic, lime juice, chili powder, paprika, cumin, and olive oil. Add salt and pepper to your standards, mix, and marinate for a minimum of 30 minutes outside the fridge or overnight in the fridge.
While this is happening, make the salsa by combining the tomatoes, scallions, chilies, cilantro, and radishes in a bowl. Then season with cumin, slat, and pepper.
The cookbook now recommends you warm the tortillas in a skillet and then wrap them in foil to keep warm while you continue to cook.
I recommend you make everyone warm their own tortilla in the skillet right before they eat. It doesn’t take that long and it’s guaranteed tortilla warmth.
Once the meat has been marinated to your liking, you can prepare to cook it by heating vegetable oil in a large skillet over high heat. Stir fry the meat in this pan until browned and slightly tender.
You are now ready to create your historically accurate and classic fajita masterpiece!
Do this by heating that tortilla, scooping in the meat, and topping with salsa, avocado, and sour cream.
Please note, that my fajita was not historically accurate because I left out the sour cream. I know it’s terrible, but forgive me history snobs.
If you chose to be historically accurate or not, like all classics it goes without saying that this is an easy, satisfying meal that the whole family can enjoy.