The allium family (including garlic, onions, leeks, shallots, and chives) is well known to even the most basic chef. After all, what pantry is complete without onions and garlic? But these tasty plants are also nutrition powerhouses, packed with antioxidants that have shown potential in the fight against cancer, and heart disease.
For a healthy meal with South-of-the-Border flair, try this recipe for Fajitas, sent to us by our resident chef, Dr. Linda Doody.
“A nickel will get you on the subway, but garlic will get you a seat.”
– Yiddish slogan from New York
Notes
Mexican ranch workers living in West Texas (along the Rio Grande on the Texas-Mexico border) in the late 1930s or early 1940s are credited with developing this dish, which is similar to arrecherra. When a steer was butchered, the workers were given the least desirable parts to eat for partial payment of their wages. In Spanish, fajita is a form of the word “faja” which translates to “belt” or “girdle” (i.e., skirt) in English.
Ingredients
- ⅓ cup lime juice
- ⅓ cup salad oil
- ⅓ cup tequila or additional lime juice
- 4 cloves garlic, pressed or minced
- 1½ teaspoon ground cumin
- 1 teaspoon dried oregano leaves (use fresh if available)
- ½ teaspoon ground black pepper
- 3 pounds skirt or flank steak (since both types of steak have a lot of connective tissue, they should be cooked quickly at high heat to medium rare. Skirt steak, the more traditional choice, is available as outside skirt steak and inside skirt steak, both of which make up the diaphragm muscle. They are long and thin cuts of meat with a thick grain and are well marbled with robust beef flavor. Outside skirt steak is both longer and wider as well as about 50% thicker than inside skirt steak. Since outside skirt steak has more robust flavor, it is worth seeking out).
- Grilled or sautéed sliced onion (either yellow or white onions can be used;white onions are milder)
- Grilled, fire-roasted, or sautéed red bell pepper, sliced
- Flour tortillas
- Sour cream
- Salsa fresca (See recipe below)
- Guacamole or avocado slices
- Fresh cilantro, chopped
- Cooked pinto or black beans
- Cooked white rice
- Salsa Fresca
- 2 large ripe tomatoes, cored and diced (~ 2 cups)
- 1 small onion, chopped
- 2 large tomatillos, husks removed, chopped (~1 cup) or 1 more large ripe tomato
- 5–7 Tbsp seeded minced fresh hot chiles
- ½ cup fresh cilantro, chopped 3–4 Tbsp lime juice
- Salt
Instructions
- Mix together the first 6 ingredients to make the marinade. Pour into a glass pan; add meat and turn to coat. Cover and refrigerate at least 4 hours or up to overnight, turning meat occasionally. Bring to room temperature, pour off the marinade, and grill the steak until medium rare. Cover the steak with foil and let rest 5–10 minutes. Slice across the grain into thin slices and pass with the other accompaniments at table. To assemble, place a few meat slices down the center of a tortilla and top with onions, bell pepper, sour cream, salsa fresca, guacamole or avocado and cilantro as desired. Serve with cooked beans (e.g. frijoles negros) and/or rice as side dishes.
- Salsa Fresca
- Mix all ingredients. Serve immediately or let stand up to 2 hours.