Adventures in Eating: Texas Style Fajita Sauce

How, when, and where, the name and the food we call Fajita got its start, is unknown to me. Even some verbal re­search in Mexican restaurants unearthed… nada. To further complicate the matter, I learned that a Fajita in Texas is different than what we call a Fajita in California.

Nevertheless, we now can order siz­zling plates of marinated beef or chicken on large platters, together with crisp, chi­nese style, veggies. To me it is a confu­sion of ethnic cuisines. But wait, as you can now tell, we even have a Fajita Red wine. Why not? It’s a mixed bag anyway.

With the recipe that follows, you will easily recognize how Texas Fajita is quite different from ours. Thai’s why I thought it would be fun to have you ex­periment with what the panhandle has de­veloped.

TEXAS STYLE FAJITA SAUCE

1 cube Imperial Margarine

1 cup tomato sauce

2 oz. Heinz 57 sauce

2 Tb Worcestershire sauce

1/4 tsp. black pepper

1/4 tsp garlic salt

Optional: tabasco or cayenne to taste

SAUCE PREPARATION:

Melt margarine in saucepan; whisk in to­mato, Heinz, and Worcestershire sauces, and simmer for ten minutes to blend. Season to taste. Transfer to individual bowls before serving.(makes 2 cups)

COOKING/SERVING:

3 lb flank steak tenderized by the butcher or other equivalent amount of other meats. Grill and smoke meat over fire.

 

 

 

by Rosemarie

 

GRILLING AND SMOKING MEATS:

1. Take two handfuls each of hickory (sweet flavor) and mesquite chips (smoky, taste). Soak in a bowl of water for 30 minutes minimum (the longer they’re soaked, the better).
2. Build fire in a domed or covered char­coal cooker so meat will be smoked as well as grilled. (Mesquite charcoal is pre­ferable).
3. When the fire is ready, drain water from chips and put over glowing coals.
4. Put meat on and brush with honey (enough for a light glaze). Wait five min­utes and coat other side of meat with honey. Depending on your fire, Fajitas should be ready in 15-30 minutes. Serv­ing: slice meat into cubes, place a bowl of sauce in the center of a platter, and surround with Fajitas. Dip and cat. Very simple and very Texas. I do not see why even small ribs could not be pre­pared this way.

BUON GUSTO!