Furious Beef Fajitas
Classic Grilled Tex-Mex Dish

Beef Fajitas were actually invented by the Mexican workers at the citrus orchards in the Rio Grande Valley in the southern part of Texas along the Mexican border. Skirt steak was used because it was a cheap, less-tender cut of beef with very little value to others in the area. It was grilled over mesquite wood, which is very plentiful in South Texas.

Fajitas are normally served with pico de gallo, a hot salsa with tomatoes, peppers, onions, cilantro, and lime juice. But in this fajitas recipe, a homemade Jalapeno Margarita Salsa will be used. The salsa adds a nice spicy tequila flavor to the dish, and actually calms down the heat of the jalapenos.

Guacamole is also served with beef fajitas. A great guacamole recipe is also located below.

Jalapeno Margarita Salsa

Make this salsa well in advance of when you grill and serve the fajitas, and keep refrigerated.

1/2 cup 1/2-inch cubed tomato
1/2 cup chopped red onion
4 jalapeno peppers, seed and with ribs removed, and finely minced
1/2 teaspoon salt
1/2 cup tequila

Combine all ingredients and refrigerate.

Fresh Guacamole

2 ripe Haas avocados
1/4 cup chopped tomato
Juice of 1/2 lime
1/4 cup onion, chopped finely
1 clove garlic, minced
1 fresh jalapeno pepper, finely minced
1/2 teaspoon salt

Halve and pit the avocados. Scoop the flesh into a bowl and using a knife, cut the avocado flesh into 1/2-inch cubes. Then add the tomato, lime juice, onion, garlic, jalapeno, and salt. Gently mix it all together. Taste and add salt, if needed. Cover and refrigerate until time to serve.

Furious Beef Fajitas

If you can't find skirt steak where you live, bottom round steak works well. Trim off all excess fat and strip off any thin membranes from the beef.

2 pounds lean skirt steak
1 lime
4 large cloves garlic, crushed1 to 2 teaspoons good chili powder, or ancho powder (hotter)
8 12-inch flour tortillas, wrapped together in foil
Fresh Guacamole

Cut the beef steak into 4 equal rectangles, and pound each piece as thin as possible, Cut lime in half, and squeeze the juice all over both sides of each piece of beef. Evenly sprinkle the garlic and chili powder over the pieces, pressing and working into the meat.

Place the steaks on a plate and let rest for about 30 minutes. In the meantime, prepare a charcoal or mesquite wood fire (mesquite charcoal can also be used) in your grill.

When coals are hot and ashy, warm tortillas on the grill as far away from the heat as possible. Place the steaks on rack closest to the heat, and quickly grill, turning to sear both sides.

When steaks are cooked through, place each steak piece on a warm tortilla, then let guests add their own guacamole, salsa, onion, tomato, cilantro and sour cream. Makes 8 loaded fajita tacos.

Beef Fajitas Aren't the Only Tex-Mex Dishes In These Parts