The TEX-MEX gastronomy emerged in the southwest of the United States. The origin of the fajitas is rumoured to be found in Mexican ranch workers, who lived in Texas in the late 1940s.
Mexican workers who worked on Texan ranches, when a cow was slaughtered received part of the animal as payment for their services, they used to receive the hardest parts of the cattle. These cuts received many names, such as matambre a malaya or skirt steak, which, translated into English, means skirt or girdle steak. This is where its name “fajitas” originates, the meat was cut into very small pieces, roasted on the grill and the workers served it in tortillas.
The roast beef fajitas also began to be made with chicken and are eaten of course accompanied by a traditional Mexican sauce.
(Makes 6 people, 2 tacos per person)
- 2 bottles of Tierra Brava Homemade Red Salsa
- 500 grams of beef steak
- 100 grams of bacon
- 1 red onion
- 1 garlic clove
- 3 bell-peppers of different color
- 2 tomatoes
- Salt and pepper (to taste)
- 150 grams of grated cheese
- Corn or flour tortillas, as you prefer.
Instructions for preparation:
- Fry the bacon without adding extra oil,
- Add the meat cut into pieces, lower the heat and cover the pan, cook until the juice is reduced.
- Cut the onion and peppers into strips (julienne) and add until lightly browned.
- Add chopped garlic
- Add the tomato cut as cubs.
- Season as you prefer with salt and pepper.
- Add grated cheese until melted.
The suggestion of consumption:
- a) Serve in tacos with corn or flour tortilla, as you prefer.
- b) Serve it on a plate along with refried beans.
Enjoy your dish with a typical Mexican beer, or if you prefer with a frozen tequila.
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