Fajitas are a delicious and very popular dish in Tex-Mex cuisine, which has its roots in the culture of Mexican and American cowboys. Originally, the term "fajita" comes from the Spanish word faja, which means "belt" or "strip," referring to the thin strips of meat used in this dish.
In Mexico and various Latin American countries, this preparation may be known in different ways, although the central idea remains: marinated and grilled meat, accompanied by peppers and onions. In places like Argentina and Uruguay, a similar preparation is bife de tira, though without the characteristic marinade of fajitas. In other countries like Colombia or Venezuela, the recipe varies in ingredients, but retains the essence of strips of meat accompanied by sautéed vegetables.
Fajitas have been officially known in Tex-Mex cuisine since the 1930s, when they were popularized by ranch workers in South Texas, who used economical cuts like sirloin to prepare hearty meals. The dish has evolved and is now one of the favorites in fast and home cooking throughout Latin America and the United States.
How to Make Todd Wilbur's Chile Fajitas
To prepare these delicious fajitas, first combine the lime juice, water, oil, garlic, soy sauce, salt, liquid smoke, cayenne pepper, and black pepper in a plastic container. Add either top sirloin steaks or chicken, cover, and refrigerate for at least 2 hours or overnight so the meat absorbs all the flavors.
After marinating, discard the leftover marinade to avoid bitter flavors. Grill the meat over medium heat for 4-5 minutes on each side until fully cooked.
Cut the meat into thin strips, set aside, and keep warm for the next step.
In a bowl, combine the 2 tablespoons of water, soy sauce, lime juice, salt, pepper, and olive oil, and set this mixture aside to add more flavor to the vegetables.
Cook the Spanish onion and the green, red, and yellow peppers in oil until golden, then remove from heat.
Pour the reserved mixture over the onions and peppers so they soak up the flavor.
Finally, combine the meat with the onions and peppers to create a dish full of color, flavor, and texture, ideal for enjoying.
Serve the fajitas hot, accompanied by corn or flour tortillas and, if desired, with guacamole, sour cream, or grated cheese.
