sf wrote:
> On Mon, 9 Mar 2009 16:29:54 -0700, "Dimitri" >
> wrote:
>> I tend to be somewhat of a minimalist when it comes to certain types of
>> cuisine. These is one of those dishes.
>>
>> All you really need is the lime juice and because the acidity is high all
>> you need is 30 minutes of marinating especially if you are using a very hot
>> fire and skirt steak.
>>
>> If you Google - History Fajitas there is a lot of information. Remember
>> this started as simple cowboy (be it Mexican Cowboys) food to be eaten out
>> in the open.
>>
>> Skirt steak ( a very flavorful cut)
>> Limes
>> Fresh Pico De Gallo
>> some corn tortillas
>>
>> What could be better?
>
> Sounds excellent.
>
>> Now having said all that if you want to perk it up a smidge -add a few
>> shakes of Tabasco Green to the lime juice.
>>
> Forget the green tobacco. I'd perk it up with some garlic and fresh
> cilantro.

I would leave out the Tabasco, too. Mexican food does *not* require
hot pepper to be authentic.

I like to add a jigger of tequila to the lime juice and a bit of garlic,
cilantro if I have some on hand. I use flour tortillas, but DH just
likes his fajitas plain with no tortillas, just a little freshly made
pico de gallo.


--
Janet Wilder
Way-the-heck-south-Texas