How to Cook Fajita Meat in a Dutch Oven


If fajitas are your Mexican cuisine dish of choice, you probably appreciate the tenderness and spicy flavor of the meat. You can achieve similar tenderness at home by cooking your fajita meat in a Dutch oven. Flank steak is most often used to make fajitas, but skirt steak can be used, too. Include an acidic ingredient such as juice, vinegar, soy sauce or wine to tenderize the fajita meat, along with oil and your choice of seasonings. If you make enough fajita meat, you’ll have plenty left over for an encore presentation.

Things You'll Need

  • Acidic ingredient
  • Vegetable oil
  • Seasonings
  • Purchase the first of “the big three” ingredients that you need to tenderize the fajita meat. Use lemon or lime juice, balsamic vinegar, soy sauce and white or red wine as your acidic ingredient. For about 1 1/2 pounds of flank steak, use about 1/2 cup of this key ingredient.

  • Add 1/2 cup of vegetable oil to the acidic ingredient. Stir the two together.

  • Unleash your creative instincts to add the seasonings. Add some minced garlic, chili powder or cumin and pepper. If you crave heat, top off the mixture with diced jalapeno pepper or red or green pepper. Taste the mixture before cooking it with the meat. If it’s too bitter, add a little sugar.

  • Put your Dutch oven on the stove and turn the heat to high. Pour in half of the mixture, and when it starts to boil, turn down the flame to low-medium and add the fajita steak. Pour in the rest of the mixture and simmer the meat for about five hours, covered, or until it's tender.

Tips & Warnings

  • As the fajita meat cooks, prepare the condiments to put "supreme” in front of your homemade fajitas. Consider grilled onions, shredded cheese and sour cream for starters and peppers, salsa and guacamole for the crowning touch.

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