Texas Ranch-Style Fajitas
Texas Ranch-Style Fajitas Source: Braniff Destination, October 1986 - An American Folklife Cookbook, by Joan Nathan 4 pounds skirt steak, or, if unavailable, flank steak Juice of 8...
Ingredients
- 4poundskirt steak, or, if unavailable, flank steak
- 2clovegarlic, chopped
- 2onions, sliced
- 2serrano chile peppers, minced
- 1handfulfresh coriander, stems removed and leaves chopped
Directions
- 1
Texas Ranch-Style Fajitas Source: Braniff Destination, October 1986 - An American Folklife Cookbook, by Joan Nathan 4 pounds skirt steak, or
- 2
Each fajita should be 1/2 to 3/4 inch thick in order to cook evenly
- 3
If using flank steak, cook it whole and slice against the grain in narrow strips not more than 1/2 inch thick
- 4
Place one layer of fajitas in the bottom of a large glass roasting pan
- 5
Pour the lime juice over it
- 6
Add some of the garlic, onion, serrano peppers and coriander
- 7
Add another layer of meat, and continue until all ingredients have been used
- 8
Pour enough beer over the fajitas to fill the pan halfway