This is one of my all-time favorite meals made by my all-time favorite person. It is super easy. The secret about these tacos is all in the flavor of the meat. Some may call it laziness but as William likes to say, work smarter, not harder. The meat is bought pre marinated from a Hispanic grocery store called La Michoacana. That’s the secret. Before we had gotten our fajita meat from there, I guess we were living a boring, unstimulated life. However, the salsa is homemade so that’s all that matters right?

Homemade Salsa Ingredients:

1 Large Yellow Onion

3 Large tomatoes

1 can Rotel Tomatoes

5 Jalapenos (boiled and stems easily removed, about 15 min on boil)

2 teaspoons Cumin

A handful of fresh Cilantro

3 cloves fresh garlic

A splash of red wine vinegar

1 teaspoon brown sugar

Salt and Pepper to taste

Directions: After boiling the jalapenos and removing the stems, add all ingredients to blender and blend. Personally, I do a little by little with each ingredient and pulse the blender in between. I taste in between as well because each person is different when it comes to spices. You may like less cilantro or less brown sugar. It’s all about tasting along the way. Once it’s to your liking, scoop up that salsa on a Julio’s seasoned chips and snack away!

Beef Fajitas Ingredients:

Homemade flour tortillas or Store bought is fine (I get them from the warmer next to the register at La Michoacana

Fajita Marinada- Walk up to the meat counter at La Michoacana and ask for Fajita Marinada, skirt steak marinating in some sort of reddish orange sauce.

Chihuahua Cheese

Cilantro for sprinkling on top

Directions: Heat your grill up where the temp says about 450 degrees. This meat takes NO time to grill because it is skirt steak, which means its super thin. Don’t worry about it being dry though because it been soaking in some marinade made by the gods. Anyways, throw the meat on a hot ass grill, let it cook, lid closed for 6 min, flip over and cook another 6/8 min. Take them off and slice them up (with the grain of the meat) Add to a flour tortilla, top with Katy’s Homemade Salsa, cheese and cilantro.

*Optional- Fajita Veggies, I am not a huge fajita veggie person but if you are, AWESOME. You can slice them up and cook them on a Lodge cast iron skillet with a couple tablespoons of BUTTER or you can do them on the grill, up to you!