If you're anything like me, chances are you've never stopped to think about the history of fajitas. This sizzling plate of meat and onions served with flour tortillas has always been a given, just like gravy-drenched enchiladas or the ubiquitous combo plates served in places specializing in Tex-Mex.
I'm not going to get into the details (did you know that fajita means little belt?) but I will say that reading up on the history of fajitas left me with a serious craving. I mixed up Walsh's Tex-Mex Fajita Marinade and set about making a dinner of these Butterflied Tri-Tip Fajitas.
Tri-tip is a cut that's easier to find on the West Coast, but wherever you are, if you can get your hands on some, it's one of the most versatile cuts around. It can be slow-roasted or cooked over high heat, as it is in this fajita recipe, with equally tender and beefy results.
The marinade of soy sauce, pineapple juice, garlic, and lime juice and zest is a potent one, and just an hour or two of contact time does the trick. The meat is grilled to medium then thinly sliced against the grain for the fajitas. Walsh gives a laundry list of possible fajita fixin's but with meat as flavorful as this, overloading your tortillas with a billion toppings isn't really necessary.
I chose grilled onions and jalapeño, a bit of chopped onion mixed with cilantro and lime, and some guacamole to dress my fajitas—they were pretty incredible. Even with the charred flavors of the beef the marinade really came though and the heat from the jalapeños and onions balanced it all out.
These fajitas make a great summertime meal for a crowd since the only real work is grilling and chopping the meat. Just set out bowls of fajita fixin's and a big pile of flour tortillas and let everyone customize their own fajitas.
- Yield:4 to 6
- One 2- to 2 1/2-pound tri-tip roast
- 4 cups Tex-Mex Fajita Marinade (recipe follows)
- Salt and Pepper
- Fajita Fixin's
- Warm flour tortillas
- Refried beans
- Raw onions mixed with cilantro
- Grilled onions
- Grilled peppers
- Chopped tomatoes
- Black olives
- Lime quarters
- For Marinade:
- 2 cups pineapple juice
- 2 cups (or one 500-milliliter bottle) soy sauce
- 3 limes
- 4 cloves garlic, minced
Rinse the roast and pat it dry. The roast is triangular in shape. Double-butterfly it in one thin piece.
Put the whole piece of meat in a resealable gallon-size plastic bag with the fajita marinade and gently remove the air. Place the bag in a bowl to catch any leakage and place it in the refrigerator for a couple of hours.
Light the grill (preferably with mesquite). Put the meat on the hot part of the grill and cook, turning once or twice, until it reaches an internal temperature of 145°F for medium. Remove from the grill and salt and pepper to taste.
Cut a test slice to find the direction of the grain, then cut into this strips against the grain. Squeeze lime over the meat and serve immediately with warm flour tortillas and other fajita fixin's.
Combine the pineapple juice and soy sauce in a large mixing bowl. Wash the limes and zest them, adding the lime zest to the juice and soy sauce mixture. Cut the limes in half after zesting and squeeze the juice into the bowl. Throw the lime halves in the bowl, too. Add the garlic. Use as a marinade.