Leon County Cooks: Irma Rivera, Taquerias and Beef Fajitas

Graduate Orange A. Cunningham was the willing subject of the papparazzi’s cameras after receiving his honorary Buffalo High School diploma on Monday evening at the BISD School Board meeting. When I grew up in Leon County, more than a few years ago, the only Mexican food I knew about was Wolf Brand Chili with crackers. No so today!! Just drive through any of our towns and communities and you are likely to see “taquerias” of all shapes and sizes. One of these establishments is “Taqueria La Milpa” in Jewett. Milpa’s is owned and operated by Irma G. Rivera. She has been in operation for one year and has Maria Huerta helping her in the kitchen.

The taqueria is located on Highway 79, in a portable building, in downtown Jewett, and it is rare that there isn’t a customer somewhere around. According to Rivera her best seller is her beef fajitas.

Fajitas are made using a cut of meat called skirt steak, a cheap cut that was scorned by all but the most dedicated beef lover before fajitas became popular. Fajitas start with a marinade, used not only to flavor but to tenderize the meat. There is no set rule in what the marinade should contain but it should be acidic in order to do its tenderizing job. So that the marinade will have time to work, beef fajitas should be marinated several hours or up to 24 hours.

There are several ways to cook fajitas:

Grilling – The traditional method of preparation for fajitas. Drain the marinade from the meat and cook about 3 inches above the coals or burners, if using a gas grill. Grill for about 6 minutes on each side, for skirt steaks between 1 and 1 ½ pounds. When the meat is cooked to your liking, remove it from the grill and let it rest for 5 to 10 minutes. Cut it across the grain and diagonally into finger-length strips.

Oven broiling – Broil the meat about 4 inches below the broiler flame for 5 to 6 minutes per side; then let the meat rest and slice as for grilled fajitas.

Pan frying – drain the meat; then cut it across the grain, diagonally, into fingerlength strips. Fry the strips over high heat in a large castiron skillet, working in batches if necessary, turning them frequently. They should take no more than 1 ½ to 2 minutes to cook. (This is the easiest method and then you can use your skillet for the onions and peppers) Onions and peppers for the fajitas

The onions and peppers are very simple: Heat your frying pan and add a few tablespoons of olive oil. Add I large onion, separated into rings, and 2 green bell peppers, cut into strips. When the oil is heated, add the onion rings and pepper strips and stir-fry them just until they start to get limp, 3 or 4 minutes. You might sprinkle just a little salt on them as you stir fry. When they are ready, remove them from the pan and keep them warm.

If you’re energetic make some Pico de Gallo (or buy it), get some good flour tortillas, sour cream, and guacamole. Build your fajita starting with the tortilla; add meat, peppers and onions, Pico, sour cream and guacamole. Amazing and so much better than Wolf Brand Chili!!

Pica de Gallo 2 large ripe tomatoes, chopped ( I use Roma tomatoes during the winter) 1 medium onion, chopped 2 cloves garlic, minced (get the minced garlic in a jar) 2 tablespoons chopped cilantro 3 or four jalapeno pepperschopped 1 tablespoon white wine vinegar A tablespoon fresh lime juice Salt to taste Mix chopped ingredients, add vinegar and lime. Salt to taste (toss)

Guacamole

There are all sorts of ways to make guacamole, I find the easiest and the one my family likes the best is to mash the avocado and add Pace’s salsa. But following is a recipe if you prefer. 2 ripe avocados, peeled 2 tablespoons fresh lime or lemon juice 2 tablespoons minced white onion 1 jalapeno, seeded and minced ½ tsp salt Mash avocados, leaving them lumpy, add remaining ingredients.

If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use as quickly as possible.