Driving northward along the Tamaulipas coast, the traveler goes from the tropical region of the Veracruz border to the plains of south Texas. A mid-point on the journey is the small town of San Fernando, which has one of the best norteño beef restaurants around. A specialty there is a dish called Fajitas al Sombrero, the “sombrero” being the tortilla that tops the dish.
- 1 pound skirt steak
- 4 strips bacon
- 1 large onion, cut into thin crescents
- 1 green bell pepper, cut into strips
- ¼ pound manchego or Chihuahua cheese, shredded
- 4 small tortillas
Heat a standard grill or a grill pan, cook the steak to desired doneness, season with salt and pepper to taste. Remove the steak to a cutting board and cut into thin strips.
Cook the bacon in a large skillet, remove and sauté the onion and pepper strips in the bacon fat until the onion is soft.
Return the meat to the skillet, toss with the vegetables and top with the shredded cheese. When the cheese is soft, divide meat mixture onto four plates, top each serving with a strip of bacon and a tortilla. Serve with additional tortillas and salsa.