Tortuga’S Fajita – Austin, Texas

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Servings: 8 Difficulty: Advanced
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Mexican-style savory and satisfying main that brings home-style flavor to your table
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This Mexican main features Skirt Steak, Yellow Onions, Vegetable Oil, Flour/Whole Wheat Tortillas, Garlic. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Tortuga’S Fajita – Austin, Texas

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 1882.2

Description

This Mexican main features Skirt Steak, Yellow Onions, Vegetable Oil, Flour/Whole Wheat Tortillas, Garlic. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. PICO DE GALLO 1/2 c Fresh Cilantro, chopped 2 Scallions, -chopped(Grn.Onion 2 c Grated Cheese Lime Juice 1 tb Ground Black Pepper 2 Large Tomatoes, chopped 1 ts Garlic, minced
  2. Combine marinade ingredients in a large glass baking dish.
  3. Peel the fatty membrane from both sides of the skirt Steak.
  4. This requires a very sharp knife.
  5. Add meat to marinade and marinate for at least 4 hours, preferably overnight.
  6. Keep it in the fridge if you marinate overnight.
  7. Make the PICO DE GALLO: combine all of the ingredients in a small serving bowl.
  8. Slice the yellow onions into 1/4" slices, and cut each slice into a semicircle.
  9. Grill the meat until it is cooked slightly less than the way you like it.
  10. Meanwhile, saute' the onions in th eoil until they are soft.
  11. Use a large frying pan that will have enough room for the meat later.
  12. After removing the meat from the grill, slice it into strips that are cut acrosss the grain.
  13. The strips should be 3-4 inches long and 1/4 inch thick.
  14. Add the strips to the onions in the pan, and fry for another minute or two.
  15. Place on the table the pan full of meat, the bowl of pico de gallo, a basket with the tortillas, a bowl with the guacamole, and a bowl with the grated cheese.
  16. You amy wish to provide picante sauce in addition.
  17. Each person makes their own fajita by taking a tortilla, spooning some of the meat onto it, then adding their choice of each of the other ingredients in whatever combination they want.
  18. TIME : 45 mins preparation, several hours marinatying, 10 minutes cooking

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1882.2kcal
% Daily Value *
Total Fat 91.2g141%
Saturated Fat 30.3g152%
Cholesterol 279.2mg94%
Sodium 1579.4mg66%
Total Carbohydrate 120.4g41%
Dietary Fiber 8.6g35%
Sugars 2.7g
Protein 120.3g241%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: austin, fajita, flourwhole, frying, garlic, grilling, main, mexican, minced, oil, onions, sautéing, skirt, steak, texas, title, tortillas, tortugas, vegetable, wheat
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