Margarita Steak Fajitas

Celebrating Mexican Fiestas Patrias

During Mexico's Fiestas Patrias--or National Holiday Celebrations-- the Mexican people celebrate their national pride, independence and culture. On September 16, 1810, Father Miguel Hidalgo gave his famous “Grito”-- or "shout out"-- to his parish in the small town of Dolores, Mexico, speaking against Spanish colonial rule. It is a very important part of Mexico's history, as is their fabulous food!

Mexican cooking had its beginnings in the culture of the Aztec and Mayan people whose diets were based on corn and beans. In fact, corn was so revered that it was used in ceremonial worship of the Aztec goddess of fertility.

As early as the 16th Century, the conquistadores introduced cows, sheep, rice and spices to Mexico. Later, the French, Austrians and other Europeans visiting the New World would leave their imprint on its culture and its food supply. Today, Mexican cuisine reflects all of these influences, contrasting simple and sophisticated dishes, blending the new with the old.

Margarita Steak Fajitas

Marinade: 1/4 cup lime juice, 1/4 cup lemon juice, 1/4 cup beer or tequila, 2 tbsp garlic, 1 tbsp salt, 1 tbsp sugar, 1 tbsp chili powder, 1 tbsp canola oil

Fajitas: 1 lb. Top sirloin cut into thin strips, 1 cup thinly sliced red and yellow bell peppers, 1 cup thinly sliced onions, 1 tsp. liquid smoke, 4 tortillas, 1/2 cup guacamole, 1/2 cup salsa, 1/2 cup sour cream

Combine the ingredients for the marinade mixing well. Cover beef strips with the marinade, turning to coat well. Cover and refrigerate for at least 2 hours.

Heat up oil in a pan at medium-high heat and sauté the beef strips (reserve the marinade). Do not overcook. Add the liquid smoke. Remove beef from the pan and repeat with onions and peppers. Finally, bring the beef back to the pan and mix all together with the marinade.

Serve with guacamole, salsa, tortillas and sour cream.

About Sybil's Kitchen
Started by Sybil Velarde, a chef from Le Cordon Bleu Cookery School of London, the concept was to prepare dinners for busy friends and family members so that they would always have good, homemade food in their fridges and freezers. Sybil grew up in Lima, Peru, next to the ocean, making her a lifelong lover of seafood. Lima is a melting pot for Spanish, Asian, Italian and French food, which is reflected in Sybil's diverse dishes.

Sybil specializes in cooking classes, catering, and delivery! Interested in learning more about Sybil's kitchen? Check out her website www.atsybilskitchen.com/order-online or call at (520) 909-9092.

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