Skillet skirt steak tacos! Fajitas! Easy? Yes! Delicious? Absolutely! My first choice would be grilled skirt steak tacos. If it were not 20 degrees on my back porch, it would definitely be grilled steak. But, I cannot say enough how much I enjoy this cooking method that I learned from my Mom. I use this cooking method for beef short ribs, pork carnitas and even pork country ribs. And the best thing is, you start the recipe in one skillet and finish it in that same skillet.
Nowadays everything is fajitas!
I remember a few years back visiting my brother in Texas and we got on the subject of fajitas. To me, fajitas are a Texas thing. Where arrachera is definitely a Mexican thing! Both are skirt steak, both grilled, but both are not always finished the same way. On the menu of many restaurants, you will see fajitas listed. The most popular are beef fajitas, but there’s also chicken and shrimp fajitas. Or you can get a mix of all three. I get it, but to me that seems more like a stir fry of proteins with peppers and onions. You see them with mushrooms too! Back to my brother in Texas, lol! He loudly proclaimed, “There’s no such thing as shrimp fajitas!!!” I am not here to argue the point, it just makes me laugh now ever time I see them on a menu.
Do you have a local Mexican carniceria(butcher shop) near you?
If you are fortunate enough to purchase meats from a Mexican butcher shop or market, the cuts of meat will vary from your everyday market. Arrachera or skirt steak is typically sliced super thin and is very tender at most carnicerias. This will yield faster cooking fajitas is the skillet too. For the thin sliced version, you will only add 1 1/2 c of water to the meat and it will cook for 20-25 minutes once it begins boiling. See the instructions below for more details. The thicker cuts require more cooking time to become tender.
Tacos Everyday! Not Just On Tuesday’s
https://pinaenlacocina.com/tortillas-a-staple-in-the-mexican-kitchen/
Skillet Skirt Steak Tacos! (Fajitas! Carnitas de Res)
Ingredients
Ingredients
- 2 pounds skirt steak sliced into 2 inch pieces
- Salt and Pepper to taste
- 2 cups of water
- 1 large white onion sliced into strips
- 3 jalapeños sliced into strips
- 1 large red bell pepper or use a mix of sweet peppers sliced into strips
- 1 tablespoon Maggi sauce or Worcestershire sauce
- Warm tortillas
- Your favorite salsa!
Instructions
Directions
- In a deep skillet, add the beef. To start, season with salt and pepper lightly. Add 2 cups of water and cover. Turn heat to med/high until water comes to a rapid boil. Turn heat down below medium and leave a slight gap or opening with the lid. If using a thicker cut of skirt steak, set timer for 40 minutes.
- After 40 minutes, check for water level. If it still has quite a bit of water, continue cooking covered for a few more minutes. If it has mostly evaporated, drizzle in a little oil to continue browning the meat a little more on most sides. Turn beef as needed.
- Turn heat up slightly. Add the vegetables to the center of skillet, pushing beef to sides. Season lightly with salt and pepper. Add Maggi (or Worcestershire)sauce. Stir fry for a few minutes or until veggies begin to soften slightly. Remove from heat and leave uncovered or else vegetables will continue steaming.
- Before serving, you can slice the pieces of steak smaller and mix back in the with vegetables. Or serve as is. Serve on warm tortillas with your favorite salsa!!
Notes
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