(Recipe ID: 746)
Serves 6 to 8
Preparation time: 2 1/2 hours; Cook time: 12 to 15 minutes
Source: Chef Joseph Lowery
Fajitas appear on many modern restaurant menus, but that is a fairly new addition. The dish has its origins in the Vaquero (cowboy) cooking of the Rio Grande valley. Skirt steak ( at the time it was very inexpensive) was marinated, cooked on a grill or over an open fire, sliced thinly and wraped with a tortilla. Today, fajitas are also made with chicken, seafood and skirt steak is no longer inexpensive. Side dishes can include guacamole, salsa and sliced vegetables. Our recipe recomends serving fajitas with Jalapeno Bearnaise, but that is a creative touch, not tradional (but delicious).
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