If I were to ever own my own restaurant or start a food truck it would hands down be in the genre of Mexican food. I absolutely love to eat all things Mexican – guacamole, tortillas, fajitas, tacos, burritos– and I love to cook all things Mexican.
Good Mexican food has an emphasis on fresh produce, succulent meats, and always the perfect tortilla-like vehicle to get those previous ingredients into your mouth. I personally love a soft flour tortilla, but if you’re gluten free try corn tortillas.
Fajitas are a great dish to make because they’re quick to cook (almost like the stir fry of the Mexican world), they’re flavorful, and incredibly satisfying.
You’ll notice in this recipe I measured out my marinade on a scale in grams (how very culinary school of me) – I only did this because I have come up with he perfect marinade that was best executed in such a precise manner. It has been months of experimenting but this marinade is one of my favorites. I suggest that any home cook or chef has a scale at home, especially for baking – so go out and invest the $20 in a chef’s scale and make this marinade or come up with your own concoction!
If you’re not in the mood for steak – this can be made with chicken as your protein (just allow for a little more cooking time since you don’t want your chicken rare).
You can then serve this dish like I did with sour cream and guacamole or with your favorite homemade salsa!
Some of my recipes for great toppings:
Flank Steak Fajitas
Perfectly cooked Flank Steak served with sautéed peppers and onions on a flour tortilla