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Miguel's Tequila-Marinated Beef Fajitas

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La Belle Cuisine

Miguel’s Tequila-Marinated Beef Fajitas

3 pounds skirt steak
1/2 cup fresh lime juice
1/3 cup plus 1 tablespoon corn oil
1/2 cup tequila
1 teaspoon ground cumin
1 teaspoon dried oregano, crumbled
1/2 teaspoon freshly ground pepper
3 large cloves garlic, finely chopped
6 small onions, peeled, cut in half
18 flour tortillas
3 cups refried beans

For Garnish:
Guacamole
Fresh Mexican salsa
1 cup sour cream
1 cup finely chopped fresh cilantro

Trim the excess fat from the meat and cut it crosswise into long strips about 1/2 inch wide. Place the strips in a shallow, nonreactive dish. In a bowl stir together the lime juice, 1/3 cup oil, tequila, cumin, oregano, pepper and garlic. Pour over meat, coating each piece well.
Cover with plastic wrap and refrigerate for 24 hours, turning the meat over a few times. In a heavy frying pan or a griddle over medium heat, warm the 1 tablespoon oil. Cook the onion, stirring, until well browned, 6 to 8 minutes. Transfer to a plate and keep warm.
Place the same pan or griddle over high heat. Drain the meat well, reserving the marinade. Add the meat to the pan or griddle and cook, turning once and basting with the leftover marinade, until done to your liking, about 2 minutes on each side for medium-rare. Transfer to the plate holding the onions and keep warm.
Heat the tortillas, turning once, on the same pan or griddle, about 10 seconds on each side. Alternatively, wrap in plastic wrap and place in microwave oven for about 30 seconds. Just before serving gently heat the refried beans in heavy saucepan. Cover and keep warm. Arrange the meat, onions and tortillas on a warmed platter. Place the refried beans, guacamole, salsa, sour cream and cilantro in separate dishes on the side. Diners can prepare their own fajita according to their liking. Serves 6 to 8.

Featured Archive Recipes:
Cumin-Rubbed Skirt Steak Fajitas
Grilled Skirt Steak Tacos with
Roasted Poblano Rajas
Pork Tenderloin Fajitas

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