This summer make this easy yummy dish from White Stallion Ranch. Marinate the meat the day before and within 15 minutes you will have dinner on the table. The meat is so flavorful and the simplicity of the dish is what makes it special.
White Stallion Ranch is an Arizona dude ranch where the personal touch and hospitality of a traditional dude ranch is carefully blended with the service and quality of a fine resort. The True family welcomes you to the ranch that has been their home for more than 50 years.
1 cup canola oil
½ cup fresh lime juice
2 Tbs. minced garlic
2 Tbs. chili powder
2 lb. jaccarded *flap meat steak, cut width-wise into 3” pieces
Canola oil-use as needed
2 large yellow onions, peeled
2 limes cut in half
6” flour tortillas (warm)
- Marinate the meat overnight. The next day, remove the meat from the marinade. Strain and refrigerate the marinade so it can be used another time. Prepare a hot mesquite or charcoal fire and sear the meat to a rate to medium-rate. Slice the meat with the grain to get 1/3” x 1/3 x 1” strips.
- Thinly slice the onions and halve them. Halve the peppers through the stem. Remove the stems and slice the peppers, though not as thin as the onions.
- When ready to serve, add oil to a hot griddle. Sear the onions for a few minutes, stirring often. Then add the peppers and sear another couple of minutes. The onions should be browned but the peppers not limp. Keeping the griddle hot, add the meat with just enough oil so it doesn’t stick. Mix everything well. Stirring often, sea the meat until it is done the way you like it. Then squeeze the limes onto the fajitas which creates the charateristic steam and sizzle. If you are using a cast iron skillet instead of a griddle, wait and squeeze the limes onto the fajitas at the table.
- Serve immediately with the warm tortillas, guacamole, El Charro beans, and pico de gallo or your favorite salsa.
*Flap meat is a bottom sirloin. As your butcher to jaccard it which tenderizes it. You can buy a small jaccarder at the culinary shop and do it yourself. Traditionally, skirt steak is used in the Tex-Mex version of fajitas.
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