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Sizzling Tex-Mex veal fajitas oozing with melted cheese are a tempting option for grilling season. Serve the meal as a family-style dish or a yummy taco feast!
The Tex-Mex veal fajitas recipe is a sponsored collaboration with Veal, Discover Delicious, funded by Beef Farmers and Ranchers.
When the sizzling aroma of Tex-Mex veal fajitas hits your senses, you know you’re in for an unforgettable culinary experience. Imagine tender veal cutlets seasoned to perfection, grilled with a medley of vibrant bell peppers and red onions, and covered in melted cheese.
This isn’t just a meal; it’s a feast for your taste buds, a flavor-packed journey to the heart of Texas, where every bite tells reminisces in Tex-Mex artistry.
What useful information will you find in this article for Tex-Mex Veal Fajitas easy recipe?
In this article, we’re exploring the world of Tex-Mex veal fajitas, a dish that combines the succulent flavors of veal with the zesty flavors of traditional fajita spices.
We’ll share the secrets to achieving that perfect sizzle, tips on selecting the best cooking techniques for veal, and even uncover the best types of cheese to create that mouth-watering melted effect.
Whether you’re a seasoned chef or a home cook looking to impress, our guide will provide everything you need to prepare this delightful Tex-Mex dish. Get ready to transform your next meal into a fiesta of flavor!
What does the word “fajitas” stand for?
The word “fajitas” means strips in Spanish. The original recipe used skirt steak, which is typically cut into strips. However, nowadays, fajitas come in different options, and veal scaloppini, also called veal cutlets, is a yummy meat alternative because of its ease of cooking and tenderness.
Fajitas are a creation of Tex-Mex cuisine inspired by the “arrachera” tacos. The “arrachera” is a type of beef cut related to the tender hanger steak, but it is thinly sliced. Arrachera looks like a skirt steak, but it is not.
Tex-Mex cuisine is a mix of flavors from Mexico and the United States. It was created by Mexican immigrants who adapted authentic Mexican recipes using ingredients only found in America to replace Mexican ingredients unavailable in their markets.
For example, Tex-Mex cuisine uses yellow American cheese instead of Chihuahua, flour tortillas instead of corn, and bell peppers instead of jalapenos or poblanos. Tex-Mex cuisine is considered an American creation and is embraced by many popular chain restaurants.
Since veal scaloppini are tender and juicy, they make a wonderful cut for preparing the famous Tex-Mex fajitas, which are topped with colorful bell peppers, jalapeno slices (for a spicy kick), red onions, and melted Chihuahua cheese for a Mexican twist.
Best tips to cook the Tex-Mex Veal Fajitas
Veal scaloppini or cutlets are delicate meat options that require certain cooking guidelines to achieve the best results.
Typically, veal cutlets come frozen in various markets. Make sure to thaw inside the fridge the night before.
Pat dry the veal cutlets with paper towels to remove moisture before seasoning.
After pat drying the veal, season with Kosher salt and freshly cracked pepper, and drizzle with olive oil for more flavor.
Salt allows the meat to dry, reducing the steam created when cooking. This promotes browning and tasty caramelization for sizzling veal fajitas.
Refrigerate the seasoned veal cutlets in a sealed container for at least 20-30 minutes before cooking. This will help the flavors to develop.
Use a grilling pan or an outdoor grill to cook on dry heat using medium-high heat to avoid overcooking.
Veal cooks fast; cook on a grilling pan or skillet for 1-2 minutes on each side. When the internal temperature reaches 145°F, the veal is ready; it is recommended that you give it a 3-minute rest to seal the juices.
Why use three types of bell peppers in the Veal Scaloppini Tex-Mex Fajitas recipe?
Tex-Mex fajitas are a colorful option because they use different fresh ingredients. The tricolored bell peppers are a staple, each providing a different flavor and texture.
Red bell peppers are sweet and meaty. When grilled or roasted, they develop a sweeter note with a smoky flavor.
Yellow and orange bell peppers are ideal for adding extra flavor and vibrancy. We used jalapenos instead of green bell peppers for a spicy note. However, it can be replaced with green bell peppers for a herbaceous note and green color.
Which is the best cheese for making oozing melted cheese sizzling veal fajitas?
Aged cheese flavors make a good pairing for grilled meats. Cheddar, pepper jack, and gruyere are a few of the favorites.
In Tex-Mex cuisine, the yellow melted cheese is popular in many dishes, such as nachos, chimichangas, burritos, etc; however, it does not pair well with the succulent mild flavors of the veal. The yellow melted cheese overpowers the veal and adds salty notes unfavorable to a balanced meal.
Therefore, we have used shredded Chihuahua cheese, a semi-mature buttery, luscious, slightly salted, nutty, and creamy cheese that adds sharp bitterness notes with a smooth touch.
This cheese melts perfectly and is used in quesadillas and enchiladas, making it a staple in many Mexican dishes. It complements spicy sauces and several types of meat, including veal scaloppini.
Chihuahua cheese is similar to Monterrey Jack; thus, it is a good replacement if Chihuahua cheese is not easily available.
Why do we love eating veal?
Veal is our choice because it is a lean protein with a delicate, mild flavor that pairs well with many seasonings and flavors. It is perfect for making Tex-Mex fajitas!
A 3-ounce serving of cooked veal has about 170 calories and 27 grams of protein, making it a sensible option for a high-protein diet. Veal has less fat and cholesterol than beef and is a good source of riboflavin and B6. Learn more about veal and nutrition facts at veal.org
Check out our favorite recipes with veal!
Grilled Veal Street Tacos with Onions – Melt-in-your-mouth grilled veal street tacos!
Juicy Veal Burgers Recipe – A Mexican-style veal hamburger full of flavor topped with cheesy rajas con queso.
Veal Milanese Sandwich Mexican-Style – A Mexican twist on a traditional “torta” sandwich using breaded veal cutlets.
Tex-Mex Veal Fajitas with Melted Cheese
Equipment
- 1 Grilling pan
- 1 oven friendly skillet
- 1 Chefs knife
- 1 Cutting board
- 1 Mixing bowl
Ingredients
For seasoning the scaloppini
- 1/4 cup olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper freshly cracked
- 1/2 teaspoon ground cumin
For the veal fajitas
- 4 veal cutlets thawed if frozen
- 1 tablespoon cooking oil corn, grapeseed, or vegetable
- 1 pinch kosher salt
- 2 large red onions or three smal, sliced
- 3 large jalapeno peppers stemmed, seeded, deveined, and julienned
- 3 bell peppers (red, yellow, and orange), stemmed, seeded, and julienned
- 2 cups Chihuahua cheese or Monterrey Jack shredded
For serving
- 8 flour tortillas warmed
- 1 cup Mexican salsa of your choice
- 4 cups pinto beans cooked
- 4 cups Mexican rice cooked
- 1 large avocado sliced
Instructions
- Season the veal cutlets with salt, pepper, cumin, olive oil and rub. Refrigerate until ready to cook.
- Use a grilling pan, add cooking oil, and place it on the stove. Set the flame high and warm the skillet for 2-3 minutes. Then, reduce the heat to medium.
- Grill the onions for 2-3 minutes at medium heat until slightly caramelized. Adding a pinch of salt helps the onions cook faster. Set aside.
- Grill the bell peppers and the jalapeno juliennes for 3-4 minutes at medium heat. Add salt if needed. Set aside.
- Grill the veal cutlets on each side for less than a minute on medium to high heat. Set aside.
- Add the grilled peppers and onions to a baking sheet or an oven-friendly skillet. Add the cooked veal cutlets and top with shredded Chihuahua cheese
- Set the oven to broil at 400 degrees Fahrenheit. Place the skillet inside the oven and broil for 3-5 minutes until the cheese is melted.
- Serve the veal fajitas with warm flour tortillas, Mexican hot salsa, beans, rice, and avocado slices.
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Notes
Nutrition
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