Hey Y’all! I’ve got a great Tex-Mex recipe for you today that I know you will love. The Classic Tex-Mex Fajitas. Too many times, I’ve ordered this dish abroad and been presented with something that only vaguely resembles the Fajitas I know and love… *sniff* Making them at home is easy, and just as delicious as I remember them!
I’ve had a long love affair with fajitas… as a kid, they were my very favorite meal to order in a restaurant.. Watching the waiter or waitress exit the kitchen with a sizzling hot cast iron pan, piled high with half-beef half-chicken (my go-to order), was thrilling to me. I loved the build-your-own aspect of them, adding just the right amount of Pico de Gallo, Guacamole, shredded lettuce, and cheddar cheese on my hot tortilla, adding a bit of both chicken and beef, and then folding it in half and chomping down. There were never enough soft doughy flour tortillas, and I’d always have to ask for more!
When I make these at home my family still loves the DIY nature of the meal, with my kids piling on the cheese (and skipping the rest!!) We use a mix of Gluten-Free Corn tortillas, and regular Flour tortillas, to meet everyone’s dietary needs. You can use whichever you prefer. (For the corn tortillas, warming them in a pan or on the grill will help them fold more easily)
But honestly, fajitas are so easy to make, you won’t have any trouble re-creating this dish on your own, and you can certainly add your own touch to make them personalized to your taste. (Laura over at the blog Let’s Explore made them recently and wrote an article about it!)
Now, the one bugger about making this dish in Switzerland: the skirt or flank steak that we make our fajitas with is sometimes hard to find here, and it’s often best to phone up your local butcher and order it ahead of time.
A little history: Back in the olden days, the best cuts of meat (whether it was cow, pig, or chicken) went to the wealthiest men/families. The poorer families and workers were given the offal, the tough stringy meat, or sometimes just the bones. And because they had the less desirable meat, they had to get creative with the preparation. The cut of beef that is used to make fajitas is from the diaphragm area of the cow, is somewhat tough when not prepared properly, and in Switzerland, is often used for pet food. (!!) However it is a perfectly nice piece of meat, and once you’ve softened it in the marinade and sliced it thinly against the grain – it is absolutely delectable! The important thing is that you get the WHOLE flap of meat, not chopped up. Because this meal AIN’T for Fifi or Fido!! LOL!
Of course if you are using chicken, the opposite is true – Boneless Skinless Chicken Breast (the most expensive cut) is what you are going to want to use, even if grilling it. You want to slice it thin and eat the charred outside, so having bones and skin won’t work here.