Mutton Meat Fajita

This is a Mexican dish that is easy to make. The history of this dish goes back to 1930s in Texas, USA. Back in the day, when beef was butchered left-over meat cuts like the skirt steak was given to the Mexican workers who made these unwanted cuts of beef into many dishes that are loved today. One of these dishes is fajitas which was made from skirt stake.

This recipe does not require a lot of prep time so it is convenient for a busy mom or dad to prepare. In this recipe we are using mutton meat which is the meat from adult or mature sheep, while lamb meat is from a young sheep.

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Meal Plan
There is no Nutrition Label for this recipe yet.
  • Course Breakfast
  • Cuisine Mexican, middle eastern

Ingredients :

  • ¼ cups of fresh green lemon
  • 4 cloves of garlic
  • 2 table spoons of green coriander leaves
  • 2 table spoons of vegetable oil
  • 2 tea spoons worcestershire sauce
  • 1 tea spoon dried wild Mexican thyme
  • 1 tea spoon red pepper flackes
  • 1 tea spoon ground cumin
  • 1 tea spoon ground coriander
  • 2 pounds of lean lion steak
  • 2 tea spoon Salt
  • 1 tea spoon ground black pepper
  • 6 pieces of big white tortilla
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 big yellow onion
  • 1 table spoon garlic
  • 1 wedge of green lemon for plating
Servings Plan:
Select Units :
  • Course Breakfast
  • Cuisine Mexican, middle eastern

Ingredients :

  • ¼ cups of fresh green lemon
  • 4 cloves of garlic
  • 2 table spoons of green coriander leaves
  • 2 table spoons of vegetable oil
  • 2 tea spoons worcestershire sauce
  • 1 tea spoon dried wild Mexican thyme
  • 1 tea spoon red pepper flackes
  • 1 tea spoon ground cumin
  • 1 tea spoon ground coriander
  • 2 pounds of lean lion steak
  • 2 tea spoon Salt
  • 1 tea spoon ground black pepper
  • 6 pieces of big white tortilla
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 big yellow onion
  • 1 table spoon garlic
  • 1 wedge of green lemon for plating
Servings Plan:
Select Units :
There is no Nutrition Label for this recipe yet.

Instructions :

  1. in a bowl, whisk together the green lemon juice with the peeled garlic paste, chopped green coriander, 1 tablespoon of oil, Worcestershire sauce, dried thyme (rubbed to powder) and the red pepper flakes.
  2. Put the mixture in a large zip lock bag, add the stake and close the bag.
  3. Put the bag in the fridge for at least 12 to 24 hours. Mix the contents of the bag from time to time.
  4. Start the grill and pre-heat the oven to 325 F.
  5. Wrap the tortilla with foil and place in the oven for 15 minutes till it becomes tender and warm
  6. Remove the tortilla from the oven and keep it warm wrapped in foil.
  7. Cook the stake in the grill till you reach the meat cook you desire. For medium rare cook it for 3 to 4 minutes on each side.
  8. Remove the meat from the grill and let it rest for 10 minutes before you cut it into slices.
  9. While you wait for the meat to rest, in a big saute pan heat the remaining from the oil in medium to high heat
  10. Add julienne cut peppers and onions and cook with stirring till they become soft and carmelize a little bit, cook for about 12 to 15 minutes.
  11. Add the garlic paste, remaining salt and ½ teaspoon black pepper and cook with stirring until you start smelling the garlic aroma and it becomes soft, cook for 1 minute to 2 minutes.
  12. Cut the steak to thin slices against the meat grain.
  13. Divide the meat to the tortillas and add the vegetables on top.
  14. Add a squeeze of green lemon and serve immediately.
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