 | We now go to El Tiempo to get Mama Ninfa's fajitas, but when I first moved to Houston, Ninfas was my go to restaurant for TexMex fajitas. Miss F prefers cheese enchiladas to fajitas, but she will tolerate them as long as she loads up beans in her tortilla as well. The citrus really adds great flavor to the meat and the marinade couldn't be any easier. I made these on my grill pan indoors, which was quite smoky fun, but they would be fantastic grilled outdoors. Thanks to Culinary Houston for the recipe. |
½ orange, zested
1 teaspoon fresh lemon zest
¼ cup fresh lemon juice
2 tablespoons water
2 tablespoons pineapple juice
2 tablespoons soy sauce
1 clove garlic, minced
1 ½ teaspoons black pepper
1 dried chiles de arbol crushed
1 skirt steak, no more than ¾ inch thick.
12 warm flour tortillas
Condiments such as Pico de Gallo, Cilantro, Sour Cream, Guacamole, etc.
Combine the orange and lemon zest, lemon juice, water, pineapple juice, soy sauce, garlic, pepper and chiles in a large baking dish. Use a sharp knife to remove any membrane from the meat and place it in the marinade. Cover with plastic wrap and marinate at room temperature for 1 hour. Grill for 5 to 7 minutes per side. Cut crosswise into 1” strips and serve warm on tortillas with any desired condiments.
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