Camarena Tamarind Paloma with Texas-Style Fajitas

This isn’t your average Paloma, and this certainly isn’t your average fajita. Watch as Mando Rayo and community activist Celso Baez III chat about the unique role food plays in Hispanic communities in Texas and beyond. 

Plus, learn how to make the Camarena Tamarind Paloma for your next party!

Camarena Tamarind Paloma Recipe: 

Ingredients:
1.5 oz. Camarena Añejo
4 oz. Tamarind soda
.5 oz. Ginger syrup
Squeeze of lime

Garnish:
Tajín, mint, lime

Instructions:
Build by combining all ingredients in an ice-filled and heavily Tajín rimmed Collins glass. Stir gently and combine.

Texas-Style Fajitas Recipe

Marinade Ingredients:
1 Cup lime juice, from 6 to 8 limes
2 Navel oranges
½ Cup canola oil
½ Cup soy sauce
3 Medium garlic cloves, finely minced
2 Tsp. Freshly ground black pepper
3-4 Long green onions
2 lbs or one whole fajita steak

Instructions:
Marinate steak in the marinade for 2-3 hours.

Creamy Jalapeño Salsa Ingredients:
¼ Cup of canola oil
3 Garlic cloves, peeled
6-8 Jalapeños, seeded or deseeded (depending on your heat preference)
Kosher salt to taste

Instructions:
Boil jalapeños, oil and garlic until tender. Add ingredients into a blender and blend until smooth.
Add salt to taste.

Instructions:
Grill fajita steaks for 4-6 minutes per side for a medium-rare to a medium level. Grill long green onions until tender. Rest fajita steaks for about 10 minutes. Slice fajita steaks, and remember to cut across the grain.

Toppings:
½ Yellow or red onion, finely chopped
5-6 Stalks of cilantro, finely chopped, including stems
3-6 Flour tortillas, heated on the grill or comal

Assemble Your Tacos:
Add a couple of fajita slices to your warm tortilla, top with raw onions, cilantro, lime and top with
salsa. Enjoy!