Smokin’ Fajitas

Mix together in a bowl with a whisk the oil, soy sauce, wine, juice of 3 to 4 limes, New Mexico Spice Rub, minced garlic, fresh cracked pepper, and a pinch of salt. Set aside. Wash the bell peppers and chilies if you are going to use them to make the fajitas hotter. Core and seed peppers and slice into strips, about ½ inch wide. Remove the skin from the onions and quarter. Remove any gristle or membrane from the skirt steak and then place steak, onion, peppers, and 3 tablespoons of cilantro in a gallon Zip-Lock bag or glass casserole dish. Whisk marinade and pour over meat and veggies. Seal by removing as much air as possible or cover with saran wrap and refrigerate overnight. Anticipation builds with this dish as you wait for the next day to grill the fajitas.

Take fajitas out of the fridge 1/2 hour before cooking them. Reserving some of the marinade (measuring cup works great), put everything on the grill over medium high heat, 8 to 10 minutes, depending on the heat and the thickness of the meat. Turn over halfway through cooking and pour some of the reserved marinade on top, cooking for another 8 to 10 minutes or until medium-rare. Let rest for a couple of minutes and then cut the steak against the grain into thin strips. Squeeze fresh juice from lime wedges just before serving, as the aroma and taste is fantastic.

Heat tortillas on the grill or on the stove top; use a dish towel on a dinner plate to cover and keep the heated tortillas warm. Serve while sizzling hot with any or all of the fixin’s. Use corn tortillas to create fajita tacos!

• 30 minutes (cutting and preparing) preparation time
• 15 minutes cook time
• Makes

About Smokin’ Fajitas

Here is a tasty Southwestern recipe that you can cook at home that is just as good as you can get at any restaurant, if not better. The secret is in the Smokin’ Willie’s New Mexico Spice Rub that gives this recipe a mouth watering savory flavor. This recipe will be even better if you use red wine—one that you would drink! We have been favoring a Merlot lately, but use your favorite. I use a ½ cup of wine when I make this dish. I prefer lime juice for the marinade instead of lemon, but try them both and see which one you prefer.

Fajitas originated in Texas, at least that is what Texans have been telling me! The original fajitas recipe calls for skirt steak, but they have evolved with the times and we now have chicken and seafood fajitas. Flank steak can be substituted for skirt steak, or you can use boneless, skinless chicken breasts and thighs as well as shrimp. (I would marinate the chicken for a shorter period of time, 2 to 6 hours.) On the grill, stove, or even a cast iron Dutch oven on top of wood coals at your campsite, this is a fun recipe that everyone will love. I usually grill my fajitas but I have cooked them on the stove on rare occasions. I have a cast iron fajitas skillet, but I like to use my grandmother’s cast iron skillet to keep them sizzling hot. I recommend that you use mesquite wood, charcoal, or chips when grilling the fajitas; it gives it an original smoky Southwestern flavor.

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