It was recent, in the late 1970, that this dish appeared in American cuisine. A dish which was labeled as humble and for cowboys, as a dish from throwaway steak cut, made its way to be a menu star dish!
The historical story described "the cut of meat, the cooking style (directly on a campfire or on a grill), and the Spanish nickname going back as far as the 1930s in the ranch lands of South and West Texas. During cattle roundups, beef were butchered regularly to feed the hands. Throwaway items such as the hide, the head, the entrails, and meat trimmings such as skirt were given to the Mexican vaqueros (cowboys) as part of their pay.
Considering the limited number of skirts per carcass and the fact the meat wasn't available commercially, the fajita tradition remained regional and relatively obscure for many years, probably only familiar to the cowboys, butchers, and their families."
Later it became popular in Mexican and Tex-Mex restaurants and eventually introduced in almost all American cuisine restaurants.
In many restaurants, the fajita meat is brought to the table sizzling loudly on a metal platter or skillet, with the tortillas and condiments served on the side.( More on the story Austin Chronicles)...
My love for Fajita , pushed me to try to cook it at home ! It is a very quick and easy dish!
Prepare the Spices as below, you can also add chili if you dont mind the hot taste!
Cutting the boneless chicken (half into small stripes and then sauting it with the spices in a plastic bag. Leave for 2 hours in the fridge:
Cut Assorted Green, Red and Yellow Peppers... the same way as the chicken or meat:
In a pan cook the chicken first , when it becomes cooked enough add the cut peppers and onion. That way they remain firm !
Add the condiments on the side: Avocado sauce and Sourcream ( as seen below) !Gaucamole: One avocado, quarter chopped onion, salt, and lemon juice ( to the green color getting dark) . You may also add cilantro.
Fajita in Tortilla Bread!
Serving: 6 fajita rolls