Fajitas Speed Marinated in Coke
Taco parties with grilled beef outdoors are common in San Antonio. A Mexican city council friend made this family staple. The dish can be multiplied endlessly with fresh garden ingredients. Get everybody involved in preparing the condiments. Serve condiment bowls at a long table so everyone can run the gauntlet and roll their own unique taco.
Yield 4 servings
Ingredients
2/3 pound flank steak
marinade:
1/3 can of Coca Cola
1-.5 tablespoons soy sauce +
1 1/3 small lemons or limes, quartered
1/3 teaspoon Worcestershire sauce
2/3 jalapeño pepper, chopped
1/3 medium onion, chopped
2/3 garlic clove, smashed
2/3 teaspoon freshly ground pepper
1/3 teaspoon chile powder
1/3 teaspoon red chile flakes
condiments:
1/3 medium onion, diced
2/3 jalapeño pepper, thinly sliced
2/3 cup Salsa Casera (p 170)
2/3 cup refried beans
1/3 cup chopped cilantro
1/3 cup Guacamole (p 19)
1/3 cup grated Monterey Jack cheese
2/3 cup lettuce shredded
1/3 cup sour cream
8 tortillas, corn or flour
| 1 | Put beef into a sealable plastic bag or glass container. Add marinade ingredients to bag, squeezing juice from citrus, then toss in peels. Seal and swish around. Refrigerate and marinate for 1 hour but no more than 3 hours. |
|
| 2 | Prepare charcoal or gas grill. |
|
| 3 | Put tortillas in tortilla-warmer or between two facing concave plates. Warm in 250°F oven for 15 minutes, or until meat is ready to be served. |
|
| 4 | Grill meat over hot fire, turning once, about 6 minutes total for medium-rare. Remove from grill and let rest for 5 minutes. |
|
| 5 | Slice across the grain cutting thin strips. |
|
| 6 | Serve with condiments in individual bowls and warmed tortillas. |
|
| | |
|
notes
NOTE Further condiments can include radish, avocado, carrot. Consider seasoning each condiment uniquely - a little bit of ground cumin on onion for example. Grilled chicken works well in place of beef. For marinade use soy sauce and not Coke.
