photo by papalars
The taco truck is a standard in my part of the world. They get in the way during your commute, pull over at entirely random times and make a huge proportion of the working world momentarily relieved with their appearance. The ice cream truck for adults. No telling if it’s a local thing, but the taco trucks in my neighborhood use very large blue ceiling vents in a loud call to action. Their appearance varies, but their menus rarely does.
The two big tacos, so to speak, are carne asada and beef fajita. Honestly, I am still trying to get carne asada down the way I like it. Fajitas are pretty simple, so they're a good place to start.
I think fajitas are best served with lots of condiments - the more the better. Cheese and salsa are must haves, pico de gallo and avocado are nearly mandatory. From there you can include fresh and roasted peppers, sour cream, lettuce or cabbage, pretty much anything you can imagine on a taco.
The key to cooking fajitas is a really hot grill. I only cook them on a hot charcoal grill, and usually cook about half of this recipe. I love cooking with Texas Port, so if I cook fajitas I will most likely serve them with braised cabbage.
Fajitas
1 skirt steak. Usually between 1-2 pounds
1/2 cup soy sauce
1/2 cup Texas port wine
2 cloves garlic, minced
1/4 cup brown sugar
1/2 tsp red chili
2 in grated ginger
Juice from 2 lemons
Directions
- Combine entire marinade until fully blended.
- Cover beef and marinate overnight.
- Grill on a very hot grill until cooked through, usually about 10 minutes.
- Serve with warm tortillas, cheese, avocado, fresh peppers and salsa