Sinanation

I surrender to Ecuador’s most beloved chef Deniz Aksoy for the best home-cooked steak fajita I have ever eaten. Here are the ingredients (for 2):

• 1.5 (0.7 kg) pounds of skirt steak
• 3 small cloves of garlic, grated
• 1/2 red onion, sliced thinly
• 1/2 white onion, sliced thinly
• 1 table spoon of paprika
• 1 table spoon of cumin
• 1 lime, squeezed
• 3 table spoons of soy sauce
• Ground pepper and salt, to taste
• A splash of your favorite beer
• The Secret Polanco ingredient

Cut the skirt steak thinly after getting rid of excess fat. Put everything in a bowl and mix them well with your bare hands. Cover the top and put in the refrigerator. Let stand a few hours to get the best results from marinating.

Cook the onions first in a heated pan. Once they are caramelized, throw in the steak.

Serve with heated corn tortillas, sour cream, grated cheddar cheese and guacamole.

This entry was posted on Tuesday, November 10th, 2009 at 10:29 and is filed under EAT & DRINK, Eating at Home. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.