Time 1h Yield 12 Number Of Ingredients 10 Steps:
Whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours. Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade. Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes. Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.
Time 3h10m Yield 4 servings Number Of Ingredients 14 Steps:
Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag. Combine the olive oil, lime juice, soy sauce, salt, chile powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes. Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.) Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes. Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish.
Time 1h Yield 12 Number Of Ingredients 10 Steps:
Whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours. Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade. Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes. Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.
Time 30m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Prepare the grill (indoor or out) or the broiler. Pound the chicken breasts to 3/4 inch thickness, and set aside. Heat a heavy skillet over high heat for 3- 4 minutes. Pour the wine into the skillet, and boil it for 1- 2 minutes to evaporate the alcohol. Reduce heat to medium. Stir in soy sauce, garlic, and pepper, and cook until they are just combined, about 1 minute. Add butter and stir until just melted. Remove skillet from heat. Dip the chicken breasts into the sauce, and turn them to coat thoroughly. Place breasts 3- 4" from heat source, or on in-door grill. Cook a few minutes until done to your taste. Remove from the heat and let it sit for about 5 minutes. Slice the breasts into slim finger length strips. To assemble the fajitas, pile a platter high with the chicken strips, and accompany the platter with tortillas, onion, pico de gallo, guacamole, tomatoes and bell pepper rings. Let everyone help themselves. For each serving, fill a tortilla with some of the chicken and portions of the garnishes. Marinated onions: Reduce the stock to 1 cup in a small sauce pan. Add soy sauce and chiles; stir. Place onions in a medium bowl and pour the marinade over them. Cover the bowl and refrigerate it for several hours or overnight. Present the onions cold as a garnish, or heat them in the top of a double boiler and serve warm. They’ll keep at least 10 days.
More about “mamas fab u lous fajitas recipes”
Time 4h30m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
In a skillet over medium heat, brown the steak in oil. Place steak and drippings in a slow cooker. Add lemon juice, garlic, cumin, salt, chili powder, and red pepper flakes; mix well. Cover and cook on high for 2-1/2 to 3 hours or until meat is tender. Add green pepper and onion; cover and cook for 1 hour or until vegetables are tender. Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired. Fold in sides of tortillas and serve immediately.
