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Fajitas are a Tex-Mex dish. They originated in the San Antonio region of Texas and not, as many think, in Mexico. The word, "fajitas" literally means "skirts", a reference to the skirt steak that is traditionally used for beef fajitas. Years ago, when migrant workers would come across the border into southern Texas, they were able to buy only the very cheapest cuts of meat, which were quite tough. So they learned to marinate the meat to tenderize it. Then, they would eat the meat with quacamole and tortillas and add pico de gallo, because they loved hot sauce.

To eat fajitas, you should generously spread guacamole of half of the tortilla. Add the strips of beef and vegetables and then the Pico de Gallo, topping it off with a dollop of sour cream and roll it up.

The Recipe:

24 ounces top sirloin steak (or skirt steak), trimmed and cut into 4 small steaks to fit on the grill.
½ cup Tequila (silver)
1/8 cup fresh lime juice
1/8 cup soy sauce
3 generous dashes tabasco sauce
½ tsp black pepper, fresh ground
8 tbs vegetable oil
2 cups green bell pepper, cut into strips
2 cups onions, separated into rings
2 cups tomato chunks
8 flour tortillas, warmed
Sour cream

OUSooner's Pico de Gallo (see recipe, below)
OUSooner’s Guacamole (see recipe, below)

Grill the steaks to rare, remove from grill and slice into ¼” strips

For the marinade:
In a medium bowl, place the tequila, lime juice, soy sauce, tabasco and black pepper. Mix well. Transfer marinade to gallon-size plastic bag. Add the beef slices, coating them well. Refrigerate and marinate for 24 hours, turning the plastic bag occasionally.

The next day, remove the beef strips from the marinade. Discard marinade.

Place oil in a large skillet and heat until it is very hot. Add the green peppers, onions and tomatoes and sauté for 2 to 3 minutes. Add the beef strips and sauté for 2 to 3 minutes more.

Pre-heat a large, well-seasoned, dry, cast iron skillet to 450 deg F (I heat mine in the oven) and pour the sautéed mixture into the hot skillet and serve immediately. Place the hot skillet on the table (using a hot pad, of course), with the warm tortillas, guacamole, Pico de Gallo and sour cream on separate plates or bowls. Diners assemble their own plates by garnishing a tortilla with guacamole, fajitas, Pico de Gallo and sour cream and rolling it.

Serves 4

OUSooner’s Guacamole

4 ripe Haas avocados
¾ cup onion, finely chopped
1 tomato, finely chopped
¾ cup green chiles, finely diced
2 tbs garlic, finely minced
1 tbs Worcestershire sauce
1 tsp salt
Juice of one-half lemon

Remove skins from the avocados (save the pits)

Place the avocados in a medium bowl and mash them with a fork, leaving some small chunks. Add onion, tomato and green chile, salt and lemon juice and gently mix them in.

Add the garlic, Worcestershire sauce, salt and lemon juice. Gently blend them in (do not puree).

Place the avocado pits in the guacamole (to help retard browning) and refrigerate until ready to use.

OUSooner’s Pico de Gallo

¼ cup fresh New Mexican green chiles, chopped fine
¼ cup fresh jalapeno peppers, chopped fine
¼ cup tomatoes, chopped fine
1 tsp Tabasco
1 clove garlic, minced fine

Place all ingredients in a medium bowl and mix together by hand.

Cover and refrigerate for 1 hour before serving