In case you’re wondering why I”m calling these Superb Beef Fajitas, it’s because, after a lot of trial and error, I finally figured out a way to turn an ordinary Beef Fajitas into a truly superb dish.

Now, before I give away my secrets, let me go ahead and tell you a bit about the history of this dish. Beef Fajitas are a traditional Tex-Mex dish invented by Mexican immigrants living in Texas, USA. When one explores the history of fajitas, several credible stories, going back as far as the 1930s, emerge. They originate from the ranch lands of South and West Texas. During cattle roundups, beef was butchered regularly to feed the hands. Throwaway items such as the hide, the head, the entrails, and meat trimmings such as skirt were given to the Mexican vaqueros (cowboys) as part of their pay. Hearty border dishes like barbacoa de cabeza (head barbecue), menudo (tripe stew), and fajitas/arracheras (grilled skirt steak) have their roots in this practice.

That brings up the great irony of fajita success: The more popular the dish became, the less likely it was to be made from skirt steak at all. By the mid-1980s, fajitas were a fairly common dish in Mexican restaurants and would ultimately become a popular Nineties fast-food item, thanks to Jack in the Box and Taco Bell. Increased demand often led Mexican restaurant operators to substitute other cuts of meat, and the addition of grilled items such as chicken, shrimp, and even vegetable “fajitas” blurred the lines even further.

Now I’ll tell how I turned a simple Beef Fajitas recipe into a truly superb dish. I began by making a marinade and adding some tequila to it. Why? Because tequila helps to tenderize the beef. Next, I added Worcestershire sauce since it goes great with beef marinades, then soy sauce which is also commonly used in beef marinades. Next, a touch of lime juice which is common in Mexican and Central American cooking and also helps to tenderize the beef.  To complete the marinade I add some traditional Mexican spices and fresh herbs including scallions, cilantro, and garlic, then a bit of Jalapeño and bam, this amazing marinade was created.

Once the marinade was complete, I place the beef and marinade in a ziplock bag and refrigerated it overnight. This tenderizes the beef and gives some time for the beef to absorb the flavor of the spices. Marinating some cuts of beef is essential. The longer it marinates the more tender and flavorful the beef will taste. I recommend marinating the beef for at least 6 hours or preferably overnight. I also recommend removing the beef from the refrigerator at least two hours before cooking to allow it to reach room temperature. Why? Because cold beef tends to release water when seared and when it’s cold, the beef cooks less evenly.

I also recommend grilling the beef outside. If that is not possible, use a large cast iron skillet. It really helps caramelize the beef and vegetables giving you almost the same flavor that you would get in better Tex-Mex restaurants. I recommend serving this Superb Beef Fajitas on a toasted warm soft tortilla with my Mexican salsas, and guacamole. You could also serve with rice and beans.

To toast the tortilla preheat a frying pan and toast it for a minute on each side. You could also wrap the tortillas in foil; place in the oven and heat to 300 degrees. I much prefer mine toasted in a skillet as they come out a little crispier.

I hope these Superb Beef Fajitas bring as much joy to your family as they do to mine. Enjoy!

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Mexican Beef Fajitas

Course Entree

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author My Global Cuisine

Ingredients

• FOR THE MARINADE
• 1/4 cup tequila
• 1/4 lime juice
• 3 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 teaspoons cumin
• 2 teaspoons chipotle chili powder
• 1 jalapeno pepper ribs and seeds removed then diced
• 4 scallions thinly sliced green and white parts
• 4 cloves garlic minced
• 1/2 cup minced cilantro
• **************************
• FOR THE FAJITAS
• 2 pounds beef loin flank steak
• 3 tablespoons vegetable oil
• 3 bell peppers red orange, yellow or green cut into strips
• 1 large yellow sweet onion
• salt and pepper to taste
• 8 flour tortillas

Instructions

• In a bowl combine the ingredients for the marinade and mix well.
• Pour the marinade into a ziplock bag and add the steak ensuring the meat is fully covered. Place in the refrigerator for at least 6 hours and preferably overnight.
• Take the steak with marinade out of the fridge and allow it to come to room temperature. (approximately 2 hours).
• Place a large frying pan next to your cast Iron skillet and warm the tortillas over a medium heat one or two at a time. If you need to heat the tortillas faster, you can wrap them in foil and place them in the oven at 200 degrees. Be sure not to completely seal the foil as the tortillas will release moisture and become soggy.
• Place a cast iron skillet on a medium-high fire and add 1 tbsp of oil. Place the steak in the skillet and sear for approximately 3 minutes per side. Remove the steak from the pan and let it rest in a cutting board tented with aluminum foil.
• While the steak rests, add a tablespoon of oil to the pan. When the oil is at temperature, add the onions and peppers and cook for 4 to 5 minutes or until onions are translucent. Add salt and pepper to taste.
• Slice the steak against the grain into thin slices. Add the steak to the pan and mix with the onions and peppers. Turn the fire back on and cook for about a minute. Add cilantro and serve with warm tortillas, Mexican salsas, and guacamole.
• Enjoy!

Your comments mean a lot to me. If you have made any of my recipes or are considering making them, please leave a comment below. Please choose a star rating too. Thank you. Carla!

The post Superb Beef Fajitas appeared first on My Global Cuisine.

Welcome to part III of my Mexican Fiesta! If you have been following this series, my previous posts have included recipes for a trio of salsas as well as Pineapple Shrimp Tacos.

A few years back, I went to Cabo San Lucas on vacation and stayed at a beautiful beachside resort. I still remember how excited I was to go on this trip as it was winter in New York and the weather was brutally cold. Winters in New York bring freezing temperatures, snow, and long periods or cloudy sky’s. I really needed a break and was looking forward to some fun in the sun and a few margaritas!

During my stay, I noticed a lot of people ordering tacos for lunch, so I decided to do the same. Maybe it was the sunshine or the margaritas, but I will never forget the flavor of shrimp tacos served with this Authentic Mexican Guacamole. When I find something I like, I tend to stick with it and during my stay, I found some reason to include guacamole with at least one meal every day.

After I returned from Mexico, I was really eager to keep the streak going and make some guacamole at home. Avocados are available year-round and after a little research and testing,  I believe I got it flavor down. Now my guacamole is as good as the one served in Mexico and I am thrilled to share the recipe with you.

There are five recipes in my Mexican Fiesta series. This Authentic Mexican Guacamole can be served with all of them!

Enjoy!

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Authentic Mexican Guacamole

Course Appetizer

Cuisine Mexican

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Author My Global Cuisine

Ingredients

• 3 Ripe Avocados
• 1 lime juiced
• half teaspoon of salt or more to taste
• 1/4 cup of a red or white sweet onion minced or scallions (white and greens parts), finely sliced
• Half of a jalapeño pepper finely minced or half of a chile serrano
• 2 tablespoons or more fresh cilantro chopped
• 1 medium tomato seeded, small diced

Instructions

• Begin by chopping up the onions, or scallions, jalapeño pepper, cilantro and tomato (optional).
• Warning: Caution! When chopping the jalapeño I recommend you use latex gloves or wash your hands immediately afterward. Avoid rubbing your eyes.
• Next, cut the avocados in half, remove the pits, and scoop the flesh into a large bowl. Immediately add lime juice to it. This will prevent the avocados from turning brown.
• Mix it up with a spoon. Take half of an avocado out, dice it with a knife and set aside.
• Mash the remaining avocados with a fork to desired consistency. Add salt and mix.
• Add onion, half teaspoon of jalapeño, cilantro, and tomato. Combine everything together and add remaining diced avocado to the mixture. Gently fold ingredients together. Taste. Add more jalapeño, or salt to taste.
• Enjoy!

Your comments mean a lot to me. If you have made any of my recipes or are considering making them, please leave a comment below. Please choose a star rating too. Thank you. Carla!

The post Authentic Mexican Guacamole appeared first on My Global Cuisine.

Welcome to Part II of my Mexican Fiesta series! Last week I introduced a trio of Mexican Salsas that I typically serve alongside these Pineapple Shrimp Tacos. Although this dish could be served alone, at least one of the salsas should be considered essential when serving this recipe. I usually make the salsas prior to making these Pineapple Shrimp Tacos and I serve it alongside the tacos or Ias an appetizer with tortilla chips.

These Pineapple Shrimp Tacos have layers and layers of flavors. They are perfect to serve on a Taco night or at your next outdoor gathering. I frequently serve them at sporting events as well as dinner parties, and everyone loves them! I love these Pineapple Shrimp Tacos because they are easy to prepare, yet unique. Served with the salsas, the colors and flavors literally jump off the plate and are sure to tempt anyone nearby. The ingredient list is short, and the pineapple provides just the right balance of sweet to balance the dish.

To make this dish and my Fajita recipe I recommend using a cast iron griddle or griddle pan. If you don’t have one I would highly recommend you consider purchasing one, especially if you are planning to be making fajitas or tacos on a regular basis. If that’s not possible, you could also use a large sauté pan or skillet.

Enjoy!

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Pineapple Shrimp Taco

Course Main Course

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Author My Global Cuisine

Ingredients

• 8 large soft taco shells
• 2 tablespoons vegetable oil
• 1 pound medium-size shrimp cleaned deveined, tails off
• 1 medium-size yellow sweet onion diced
• 2 cups fresh pineapple cut into 1/2 inch cubes
• half cup cilantro leaves
• kosher salt
• fresh ground black pepper

Instructions

• Wrap the tortillas in foil; place in the oven and heat to 300 degrees.
• Preheat a saute pan or griddle until very hot.
• You will need to do this in two batches.
• Pour one tablespoon of oil into the pan. Add onions to the pan and when clear, add pineapple, half of the cilantro, and salt and pepper to taste. Remove from pan and set aside. Place shrimp in the pan and sauté until golden-orange in color, approximately 2-3 minutes. Then add the pineapple-cilantro mixture and combine all ingredients. Cook for an additional minute to ensure all flavors are combined then add the remaining cilantro. Spoon the shrimp pineapple mixture into the warm soft taco shell. Top with the Mexican Salsa of your choice. Eat while it's still hot. Prepare the second batch. Enjoy!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment below. Please choose a star rating too. Thank you. Carla!

The post Pineapple Shrimp Tacos appeared first on My Global Cuisine.

Welcome to my Mexican Fiesta! In the upcoming weeks, I will be sharing some of my favorite Mexican dishes, starting with these wonderful salsas. These salsas are wonderful when served separately and even better when served as a trio. They are the perfect complement to any Mexican dinner party and pair beautifully for my upcoming recipe, Shrimp Tacos. They are my own creations, but each is based on traditional Mexican flavors and regional ingredients.

As a global blogger, I have created and collected recipes from a variety of cuisines including Mexico. I often make tacos and fajitas because they are  healthy, delicious, and easy to prepare. In  Mexico, the chefs tend to prepare tacos and fajitas with simple fresh ingredients. They rely on sauces and salsas to enhance the flavor of those dises and these salsas really make them special.

Whether you’re planning a Mexican themed party, or just looking to spruce up Friday night dinner, you will love these Mexican Salsas. Prepare them in advance so that you can simply relax and share a margarita with family or friends when they arrive.

I hope you enjoy these Mexican Salsas and look out for my Shrimp Tacos recipe coming up next week. Believe me, you won’t want to miss them!

Have a great week and thanks for your support!

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Mexican Salsas

Course Appetizer

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Author My Global Cuisine

Ingredients

• TOMATO SALSA
• 1 can 28 ounces whole peeled tomatoes without basil drained
• 1/4 medium sized sweet yellow onion chopped
• 1 lime juiced
• 2 tablespoons finely chopped cilantro
• salt to taste approximately 1/2 tsp
• 1 jalapeno pepper chopped head and bottom removed
• MANGO SALSA
• 2 fresh ripe mangoes peeled, and diced into little cubes
• 1 lime juiced
• 1 tablespoon finely chopped red onion
• 1 tablespoon finely chopped cilantro
• 1 jalapeno finely chopped

Instructions

• TOMATO SALSA
• Place the whole tomatoes inside a blender or food processor and blend for only a few seconds until tomatoes are chunky. It's best to use the pulse bottom so you don't over blend. Transfer half of the chopped tomatoes to a bowl and add the onion to the remaining half inside the blender. Pulse it a few times until the desirable consistency. Add the lime juice, cilantro, salt and jalapeño and pulse it for a few seconds. Transfer the tomato mixture to the reserved remaining tomato chunks. Combine them together. Taste the salsa. Add more salt or lime juice if needed.
• Enjoy!
• *******************************************************************************
• MANGO SALSA
• Peel and dice the mangoes into small cubes, the smaller the size the nicer they will look.
• Add them into a bowl. Add the lime juice, red onion, cilantro, and half the jalapeño. Mix everything together. Taste the salsa. Add salt to taste. Add more jalapeño slowly until desired heat is attained. Enjoy!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment below. Please choose a star rating too. Thank you. Carla!

The post Mexican Salsas appeared first on My Global Cuisine.