Grilled Fajita is generally beef, chicken, pork or shrimp and served on a flour tortilla with condiments. The chicken is made with onions and peppers. Sizzling fajitas is strong in the table on a metal tray with tortillas and spices served on the side. Your lips watery?
Texans would be happy to give credit to take the world fajitas but the honor goes to the south of the border, Vagueros, who learned the art of cutting meat in a tough steak. Fajitas are basicallyTex Mex dishes. Today Fajita is almost all cooked wrapped in a flour tortilla. Only real steak fajitas.
The preparation begins with the race fajitas, marinating the meat with lime juice for at least 24 hours. Well, there are no fixed rules for the marinade, you can use your creative mind for this use, but do not forget, lime juice. Marinate beef or chicken, you can use the sauce soakin Ass Kickin 'and grills. This would be a MexicanAroma.
Fajitas are really fun to eat, and here are the best ways to cook the fajitas, namely:
Grilled fajita an exciting
Traditional way to cook fajitas on coal for about 6 minutes on both sides of the steak about a pound. After the meat is cooked, you should let it sit for a few minutes and cut diagonally across the grain into strips the length of the fingers.
Oven frying fajitas
Cook the meat about 4 inches below the flame 6 minutesboth sides. Then you can use it for a few minutes to rest and cut diagonally into finger length strips.
Fried fajitas
Let the meat and cut it across the grain into strips length of the fingers and fry over high heat no more than 1.5 minutes, turning often. Roll in flour tortillas. Choose tortillas in the supermarket often. Heat the sealing film in the pack, 6-8 at a time. In a pan, add cut a few tablespoons of olive oil, onion and a separate largeCut the peppers into rings and cut into strips. Put them in the pan and stir fry. Serve with fried onions and peppers.
Some preparations specialized fajita pico de gallo, guacamole, fajitas on a stick, Fah-Tah-Hee, Beef Fajita Marinade and much more. Here are a few that I find interesting, but you can always add your magic touch to them:
Pico de gallo
This sauce is hot and tasty sauce viable as any other, but the ingredients are finely chopped. If properlyit's hot. Since people do as they please, can produce heat.
Guacamole
Fresh and buttery smooth laps guacamole on a fajita. Your ideas and experiment on him to do it well. My suggestion to the right of the variety Haas avocado with brown-black skin with a pebbled texture is chosen.
Fah-HEE-Tah
Traditional steak should be marinated for a long 24 hours in lime juice, chili and garlic. Cooked meat into strips andwrapped in a tortilla and topped with hot salsa or guacamole.
Fajitas on a stick
Soak 8-9 bamboo skewers for 10 minutes. Trim fat from steak and cut ½ "thick cross. Threaded same amount of beef texture brush back and forth stuck on skewers. Combine dressing and lime juice. On beef peppers and onions. Place the vegetables on the grill for 15 to 20 minutes. Remove beef and add to the center. salt. When you are ready to serve beef and vegetables in a tortilla with salsa.
BeefFajita Marinade
Add the lime juice, tequila, crushed dried oregano leaves, garlic cloves, chopped fresh coriander, cumin, pepper to taste. Mix well and pour over the meat marinade overnight or 24 hours in the cool top zip bag. Make enough marinade for 1 ½ pounds flank steak.
Fajitas are perfect for informal dining. And 'feast for nature or goes hand in hand with margaritas or Mexican beer and Tex Mex treat. Good luck! Try not to your own fajitasGo to the restaurant version of fajitas.
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