Move over Taco Tuesday, it’s time for Adam Liaw’s beef fajita Friday

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2024-07-05 12:30:37

When it comes to Mexican food, most of the dishes we think of aren’t Mexican at all. Tex-Mex cuisine goes back more than a century as the food of the Tejanos (Mexican Texans) and is a mix of influences from Spain, Mexico and America’s southern states. But even those original Tex-Mex dishes are a far cry from the more modern variations we know today.

After World War II, America supercharged Tex-Mex cuisine as part of its increasing industrialisation of food processing. The powerful American dairy lobby added huge amounts of cheese and sour cream to the mix, flour tortillas replaced the corn variety, and the US sent processed Tex-Mex all around the world in the form of hard-shell tacos and nachos.

Heat a frying pan over high heat until very hot and then add the oil. Fry the steak until cooked to your liking and rest very well. Slice into thin strips. Return the pan to the heat and add the onion, garlic and capsicum. Toss until softened, then return the beef to the pan and season with the Maggi seasoning, lime juice, salt and pepper.

Heat the tortillas according to the packet directions and serve the beef mixture with the tortillas, jalapeno guacamole, salsa and sour cream.