Skillet Skirt Steak Tacos! (Fajitas! Carnitas de Res)
Skirt steak fajitas, one skillet and some delicious tacos any night of the week!
Course Main Course, Tacos
Cuisine Mexican
Prep Time 15 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 6Servings
Ingredients
Ingredients
2poundsskirt steaksliced into 2 inch pieces
Salt and Pepperto taste
2cupsof water
1large white onionsliced into strips
3jalapeñossliced into strips
1large red bell pepper or use a mix of sweet pepperssliced into strips
1tablespoonMaggi 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
If using the thinner sliced arrachera(skirt steak) from the Mexican meat market, only add 1 1/2 c of water. Once it comes up to a rapid boil and you lower the heat, set timer for 22 minutes to check water level. The thinner cut may require a little more oil than the thicker cut. Follow instructions as stated above to finish recipe.You can use this same cooking method for pork and chicken. The key is to use a cut of meat with a little more fat so it does not dry out. Click the links below to see other recipes using this easy cooking method that my mom referred to as "al vapor".https://pinaenlacocina.com/pork-roast-recipes-carnitas-chicharron-and-guisados/https://pinaenlacocina.com/carnitas-de-res-al-vaportender-rib-eye-beef-carnitas/