Subj : Fajitas was: weather and
To : Dave Drum
From : Ruth Haffly
Date : Sun Oct 23 2022 20:05:07
Hi Dave,
DD> You will probably want to substitute for the tequila called for in
DD> this recipe. If you don't have "Mockingbird Alcohol Free Spirit" at
DD> hand try mixing agave juice and lime. Tequila is made by fermenting
DD> and distilling the juice of the blue agave cactus.
RH> OK, thanks for the hint. I usually make basic fajitas with a commercial
RH> seasoning, chicken, bell peppers, onions, sometimes tomatoes, salsa and
RH> sour cream.
DD> Fajita is a Tex-Mex, Texan-Mexican American or Tejano, diminutive term
DD> for little strips of meat cut from the beef skirt, the most common cut
DD> used to make fajitas. The word fajita is not known to have appeared in
DD> print until 1971, according to the Oxford English Dictionary. (The
DD> word faja is Spanish for "strip", or "belt", from the Latin fascia,
DD> "band")
DD> Although fajita originally referred to these strips of beef skirt,
DD> fajitas now are made with a variety of fillings, such as
DD> green/red/yellow peppers, onions, chilies, and jalape+Xo peppers.
DD> (FROM THE WIKI)
It's one of those things that made a fast hit in the culinary
world--street food hit the big time. I had my first one when we were
stationed at Fort Hood, TX............and many more since.
DD> My late brother, Robert, who was an accomplished chef learned about
DD> fajitas working in a Mexican owned restaurant in Corpus Christi, TX.
DD> He told me this recipe was as close as anything he had found to what
DD> he was taught during his time there.
