Tex-Mex Fajitas with a side dish
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So prepare Fajitas (Fajitas) in America - in the style of Tex-Mex (Texas Mexican) Fajitas is not just grilled meat in a tortilla (corn tortilla), but definitely a traditional set of side dishes or sauces: pasta made from black beans, rice with Mexican spices, sauce, Pico de Gallo and sour cream. Meat, beans and rice are prepared with traditional Mexican spices: cumin, oregano and, of course, dressed with lime juice. No onions and hot peppers in the kitchen is also required. All these ingredients complement each other and create the unique flavor of Mexican food. Traditionally for Fajitas use a fairly cheap and not very soft cuts of beef: flank steak, flank and flank (flank, round, skirt, London broil, etc.). It is therefore very important for Fajitas cut the meat into very thin strips - cross grain. Then the meat is cooked and remains juicy, cook them over very high heat. Of course, nobody will forbid to cook Fajitas from more expensive - stake cuts: thick edge, thin edge, sirloin, rump and rump, and of course the tenderloin. Although, in this case, it is not the traditional Fajitas. Links to pasta recipes black-bean sauce, Pico de Gallo and Mexican rice are given in the respective steps and the list of ingredients of these products are not included.