It is not, as many people think, Mexico's Independence Day, which is actually September 16.
Y ahora las direcciones
In a shallow dish, whisk together soy sauce, vinegar, com syrup, hot sauce, cumin, and pepper. Add steak, bell peppers and onion and toss to coat.
Cook immediately or place in a zip lock bag and refrigerate up to 24 hours.
Set a large skillet over medium heat. Coat with oil and add steak and vegetables with the marinade. Saute 5 to 7 minutes, until vegetables are tender but crisp and the meat is done to your liking.
Meanwhile, warm tortillas in the microwave or according to package directions.
With a slotted spoon, place a serving of the meat mixture on a tortilla and gently roll, tucking in the ends as you go.
Serve on a plate or if you are in the Sierra Madre, eat out of hand.
So on the 5th, my fellow gringos and gringas, stuff su boca con tacos, tortillas y burritos; y abajo un par de margaritas; and party like there is no mañana!
You may provide the tequila, but I've got the food covered with my:
Copper Canyon Fajitas
Los ingredientes
Copper Canyon Fajitas
Los ingredientes
1/4 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons light corn syrup
1/2 teaspoon hot sauce -- or, more to taste
1/4 cup red wine vinegar
2 tablespoons light corn syrup
1/2 teaspoon hot sauce -- or, more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon cumin
16 ounces skirt steak -- cut in thin strips against the grain
1 medium green bell pepper -- cut in thin strips
1 medium red bell pepper -- cut in thin strips
1 medium onion -- cut in thin strips
1 tablespoon peanut oil
salt -- to taste
4 large tortillas
1 teaspoon cumin
16 ounces skirt steak -- cut in thin strips against the grain
1 medium green bell pepper -- cut in thin strips
1 medium red bell pepper -- cut in thin strips
1 medium onion -- cut in thin strips
1 tablespoon peanut oil
salt -- to taste
4 large tortillas
Y ahora las direcciones
In a shallow dish, whisk together soy sauce, vinegar, com syrup, hot sauce, cumin, and pepper. Add steak, bell peppers and onion and toss to coat.
Cook immediately or place in a zip lock bag and refrigerate up to 24 hours.
Set a large skillet over medium heat. Coat with oil and add steak and vegetables with the marinade. Saute 5 to 7 minutes, until vegetables are tender but crisp and the meat is done to your liking.
Meanwhile, warm tortillas in the microwave or according to package directions.
With a slotted spoon, place a serving of the meat mixture on a tortilla and gently roll, tucking in the ends as you go.
Serve on a plate or if you are in the Sierra Madre, eat out of hand.
We had these fajitas cooked in a huge wok over an open fire next to the continental divide near the rim of the Copper Canyon in Mexico. They were delicious then, and they still are. We do miss the vista, though.
Viva Mexico, y'all.
Editor's note: This is the 800th post since starting the Oracle two years ago.
And to you, Jon, and the Belle of Ballast Point, "Salud, pesetas y amor, y el tiempo para gozarlo." Best wishes, my friend.
ReplyDeleteAnd good health, much wealth and love, and a long life to you Bill. Thank you for your good wishes, and as always, your comments are welcomed and much appreciated.
ReplyDeleteTenga un gran día, mi amigo.