| Cuisine: Mexican | Type: Main Course | Serves: 6 to 8 |
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Source:
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Pati Jinnich Frontera Cookbook |
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Attributes:
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Grill, Book |
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Comments:
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We have a recipe from a (long-gone) restaurant in Corrales, NM (near Albuquerque) called the Territorial House; it was our favorite recipe ever. It used a product called Woody's Cook-in Sauce, which is very difficult to find, especially in the East. Now we have a new favorite. The flavors of this recipe just blew us away! Plan ahead to give the meat plenty of time to marinate. |
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Serving Suggestions:
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Serve the fajitas with pico de gallo, guacamole, Mexican crema (or sour cream), and any other favorite garnishes. |
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Ingredients:
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1/2 cup olive oil 1/2 cup brine from pickled jalapeño chiles (we use my homemade) 1/4 cup of freshly squeezed lime juice 3 tbs. soy sauce 2 tbs. Worcestershire sauce 3 garlic cloves, minced 1 tsp. brown sugar 1/2 tsp. ground cumin 1 tsp. kosher salt 1 tsp. coarsely ground black pepper 2 pounds of skirt, flap, or flank steak 1 red bell pepper, cored, halved, and sliced 1 green bell pepper, cored, halved, and sliced 1 yellow bell pepper, cored, halved, and sliced 1 white onion, halved lengthwise and sliced 4 jalapeño chiles (or more to taste), left whole Flour tortillas |
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Instructions:
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1. Whisk the olive oil, jalapeño, brine, lime juice, soy sauce, Worcestershire sauce, garlic, brown sugar, cumin, and 1/2 teaspoon each of salt and pepper in a small bowl. 2. Put the steak in a baking dish or large Ziploc container and cover with about 3/4 of the marinade, making sure the meat is completely submerged. Cover and refrigerate for at least one hour, and up to 24 hours; the longer, the better. 3. Meanwhile, put the bell peppers, onion, and jalapeños in a medium bowl, pour the remaining marinade over them, and toss. Cover and refrigerate. 4. Prepare a gas or charcoal grill. For a gas grill, set it to medium-high. For a charcoal grill, the coals should still be glowing red but entirely covered with gray ash, and you should be able to hold your hand 5 to 6 inches above them for only 4 to 5 seconds before it becomes too hot. 5. Remove the meat from the marinade, shaking off the excess. Sprinkle with 1/4 teaspoon each of the salt and pepper. Grill for 3 to 4 minutes per side for medium, or more or less, depending on the desired doneness. Place the meat on a cutting board, cover with foil, and let rest for at least five minutes. 6. Meanwhile, grill the bell peppers, onion, and jalapeños in a grill basket or on a grill pan or in a cast-iron pan, in batches if necessary, sprinkling them with the remaining quarter teaspoon each of salt and pepper, and turning once or twice until soft and lightly charred, 5 to 6 minutes. Transfer the vegetables to a large platter (or let them rest on the griddle with no additional heat). 7. Slice the meat across the grain and place on top of the vegetables. Or, if the veggies are still on the griddle or pan, add the meat and toss to mix. Heat the tortillas on the grill until warm through and serve with the fajitas, along with salsa and guacamole. |
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Related recipes:
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None |
2026-10-04