Here in Texas we eat a lot of fajitas – they can be made with just about anything – chicken, shrimp, mushrooms, and of course BEEF. You can also use a variety of cuts – flank, tri-tip, etc – in this case I used a tenderized skirt steak. One of the great things about this cut besides great flavor is that the nooks and crannies created in the tenderizing process all trap and soak up the marinade. A word on chili powder – I am referring to ground chilis, not the kind that has the salt and the garlic and stuff added (that spice has it's place but it not what I use here). Another GREAT thing about Texas is that in our grocery stores we have bin after bin of all different types of dried chilis, so I make my own chili powder using these. I often just smell each one and decide what to use that way. For these fajitas I used equal parts cascabel, guajillo and ancho. If you don't have bulk bins and a grinder though, you can use the chili powder available – I think most folks can get their hands on ancho powder which will work just fine!! What you put ON your fajita is up to you, you can go straight meat and tortilla, or add avocado, sour cream, cheese, pico de gallo – you get the idea. I had mine on a fresh flour tortilla with chihuahua cheese, avocado and cilantro.
Ingredients2 pounds tenderized beef skirt steak
1/4 cup chili powder (I used guajillo, cascabel and ancho)
3 large cloves garlic coarsely chopped
1 tablespoon cumin
1 tablespoon salt
1 cup papaya juice
1/2 cup gold tequila
zest and juice from 2 limes
TO SERVE: tortillas (corn, flour - your choice) cheese, sour cream, cilantro, salsa, pico de gallo, guacamole, chopped onion - the choices are endless!