Fajita – Quick and Easy Mexican Dish

Mexican cuisine, combining the culinary traditions of several peoples, will appeal to everyone who loves juicy and vibrant tastes. Knowing certain tricks, everyone can cook her the most popular dishes.

Once upon a time, in the days of the Wild West, cowboys in Texas got cheap cuts of meat for cutting carcasses for their work. To quickly cook food, they cut them into thin strips or shoelaces (faja – shoelace) and grilled them on charcoal in cooking pans.

A little king or queen?


Step 1

Cut the meat into very thin strips and place in a container or bowl. Peel the garlic and place in a blender bowl. Add vinegar, orange juice, salt, black pepper, oregano, zira and cinnamon, pour in chili flakes to taste and mix until smooth. Pour the resulting marinade with pork, mix, cover and put in the refrigerator for 1–4 hours.

Step 2
Peel the seeds and partitions and cut them into strips. Peel and chop the onion. Cut green onions into 5 cm slices. Heat a cast-iron pan with olive oil and fry vegetables until soft. Put on a plate and keep warm.

Step 3
For salsa, peel the chili peppers from the seeds and chop them very finely. Cut the tomatoes and onions into small cubes, chop the cilantro. Put the vegetables in a bowl, pour lime juice and salt, leave to marinate for 10-20 minutes.

Step 4
Preheat the tortillas in the oven or microwave and keep them warm under a towel.

Step 5
Add a little oil to the pan, put slices of pork, brushing them off the marinade, and fry until golden brown over high heat. Add the fried vegetables, mix and warm together, 3 minutes. – Fajitas must be very hot.

Step 6
Serve the fajitas in a pan. Serve the tortillas, salsa, sour cream, cilantro and lime separately. They eat fajitas like this: grease a cake with sour cream, put some meat with vegetables, add salsa and a couple of sprigs of cilantro, sprinkle with lime juice and turn into a tube.