How to Make Fahitas (Mexican Arracheras)

One of my family’s favorite suppers is the arracheras as they are known in Mexico or the Tex-Mex fajitas as they are known in the U.S. The word arracheras literally means grilled skirt steak, which is a very fibrous and tough cut of beef that is edible only after a good marinade and very thin slicing. I tend to use London broil more often than nought. We love the onions and peppers combined with the meat, drenched in Valentina Salsa Picante and held together with a warm flour tortilla. Usually a big bowl of fresh pico de gallo accompanies our meal. Try this recipe for your next party – it is pretty fail-proof, especially if you don’t forget the margaritas and Mexican beer!

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 ½ lbs of flank steak or London Broil
• 3 onions
• 3 bell peppers
• 1 tbl olive oil
• juice of 4 to 5 limes
• 1 tbl oregano
• 1 tbl chopped fresh cilantro leaves
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp red pepper flakes
• ¼ cup tequilla

1. In a large resealable plastic bag, combine lime juice, cilantro, oregano, garlic, cumin, red pepper and tequila with meat and set aside. Let marinate for 3-4 hours.
2. Slice onion in half lengthwise and then in strips. Slice peppers also in long strips.
3. Heat grill to high heat. Drain steak and place on hot grill. Cook approximately 6 minutes on each side, for steaks between 1 and 1-½ pounds. When the meat is cooked to your liking, remove it from the grill and let it rest for 5 or 10 minutes. Cut it across the grain and diagonally into finger-length strips. Keep warm.
4. Heat your frying pan and add olive oil. When the oil is heated, add the onion and pepper strips and stir-fry them just until they start to get limp, 3 or 4 minutes. You might sprinkle just a little salt over them while you stir-fry. When they are ready, remove them from the pan and keep them warm.
5. Now assemble your fajita. In the warmed tortilla place a few strips of beef and then the peppers and onions, topped with pico de gallo. Pico de gallo shares many of the same ingredients found in other salsas, but the principle difference is that the ingredients are very finely chopped. Other popular condiments are sour cream, guacamole, salsa, cheese, and tomato, and of course, my favorite sauce – the Valentina Salsa Picante
6. That is all there is to it! It is great finger food so serve with plenty of napkins and cold drinks!
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