Vegetable Recipes – Fajitas with Pico De Gallo
Originally though a Mexican dish, but has found its popularity to be in the Texan cuisine and over a period of time evolved as a Tex-Mex speciality.
Fajita is believed to be derived from the Spanish word ‘faja’ meaning ‘griddle or strip’ – made from cuts of beef’s diaphragm muscle (a less favourable meat used as partial payment to workers working in Hispanic ranches).
A typical skirt meat was pounded and then marinated in lime juice and cooked over mesquite wood fire. On grilling, sliced into thin strips and eaten in warm flour tortillas, which is was referred to as “tacos de fajitas”.
No one knows about the exact origin of the dish, but it first appeared in print in 1971.
Ingredients:
1/2 cup – Olive oil
10-12 No – Corn tortillas
1/4 cup – Mushrooms slices
1/4 cup – Beans thin slices
1/4 cup – Peppers thin slices
1/4 cup – Carrot thin slices
1/4 cup – Green onion thin slices
2 No – Onion cut in rings
2 No – Chillies minced or finely chopped
1 tsp – Veg stock powder
1 tsp – Taco seasoning
1 cup – Pico De Gallo
Online grocery shopping store for Authentic Mexican food MexGrocer.com
Method:
Marinate the vegetables in olive oil and stock powder for an hour.
Add 1/2 the oil to a pan and saute onions and chillies.
Add the marinated vegetables and taco seasoning.
Cook till vegetables are soft but firm.
Serve them in a plate with warm tortillas and pico de gallo. Cook your perfect FAJITAS WITH Mr. Bar-B-Q Cast-Iron Ribbed Fajita Platter Set