There is no such thing as chicken or tofu fajitas because the word refers specifically to skirt steak that is marinated and grilled. This is actually a simple recipe to prepare, and it works best when grilled over mesquite wood, or natural charcoal with mesquite chips. The technique known as smoke-grilling is perfect for this meat, and flank steak can be substituted for the skirt steak. Tradition holds that fajitas were first perfected in south Texas in the 1960s and quickly became a staple for Mexican restaurants–and others–north of the border. It is a classic example of combining several methods to make tough meat more palatable: marinate it, grill it, and slice it thinly against the grain. Note: This recipe requires advance preparation.
For the Marinade:
2 cloves garlic, minced
2 tablespoons vegetable oil
3 jalapeño chiles, seeds and stems removed, minced
1/3 cup lime juice
1/3 cup soy sauce
1/3 cup red wine
For the Fajitas:
Combine the ingredients for the marinade in a bowl and mix well. Place the steak in a glass dish and pour the marinade over. Cover and marinate in the refrigerator overnight.
Grill the steak over a hot fire until medium rare, about 10 to 15 minutes, or if you can measure the temperature with a probe, 150 degrees F. internal temperature. You can also check for doneness by cutting into the steak. Remove from the grill and slice thinly against the grain.
Quickly heat each tortilla on the grill. Serve the sliced steak wrapped in a tortilla, and topped your choice of of condiments among the cheese, sour cream, guacamole, grilled onions, barbecue sauce, salsa, and hot sauce.