Steak Fajitas for One: My Recipe
I love fajitas and make them at home quite often. They are easy to make and they remind me of the great times I have spent with friends at Tex-Mex restaurants. I used to love when they brought the fajitas to you, they would sizzling all the way from the kitchen to your table. There was always the warning not to touch the pan as it was hot. Since then I have been trying to duplicate that experience. While I haven't quite come too close to restaurant quality, I feel I do a pretty good job.
The Short History of Fajitas
Fajitas are thought to have first been eaten by Mexican cowboys in Texas during cattle roundups in the 1930s. Traditionally, they were made with skirt steak which was usually a throwaway piece of meat but any cut of meat is now used, as is chicken and pork; vegetarian and seafood fajitas are also not unheard of. Fajitas have spread beyond far beyond Texas and are in demand around the world. Fajitas are usually served with sour cream, salsa and guacamole; but they are fine with any combination or with nothing at all.
Home Made Guacamole Recipe
- Whole avocado, mashed
- 1 teaspoonful of lemon juice
- 3 teaspoonfuls of tomato salsa or fresh diced tomatoes
- Chilli powder to taste
Mix everything together in an airtight container and put aside until needed.
This is an easy recipe, you can basically use whatever you want in your fajitas and the amounts of each ingredient are basically depending on the taste of the individual. You really can't mess it up.
Tools You Need
- Grill - I used a George Forman indoor grill
- Small frying pan
- Wooden spoon
- Plastic spatula
- 1/2 Green pepper, sliced
- Diced onions, to taste
- Sliced mushrooms, to taste
- Dry fajita sauce, to taste
- 1/2 cup Cold water
- 3 Medium flour tortillas
- 3 teaspoonfuls Guacamole
- 3 ounces Sliced steak
- I start with a green, red or orange pepper and diced onions and fry them on medium until they are soft; you can add oil but it's really not necessary. Then I sometimes add mushrooms if I have any around.
- In the meantime, I put the steak on the heated grill to cook until medium rare.
- After the peppers and onions are softened I sprinkle on some dry fajita mix and add some water, I stir it around to mix. I have made my own fajita sauces in the past but nothing tastes as good as pre-mixed sauce; I did make a great one from scratch once but I've forgotten what I used.
- When the steak is ready I slice it very thin and then add it to the frying pan with the onions, peppers and mushrooms. I then add more fajita mix and stir it in well.
- Then I bring the whole thing to a boil. I next remove the frying pan from the heat and prepare my fajitas.
- I take 3 medium-sized flour tortillas and place some of the fajita mixture in the middle, next I add guacamole on top of each and roll them up. Dinner is served. Make sure you always have a napkin or two around because they can be messy.
- Fajita History - Food - The Austin Chronicle
A short history of the fajita in North America
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