FAJITA TORTA RECIPES

Steps:

• For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
• Preheat a ridged grill pan on high heat.
• Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
• For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
• While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
• You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
• Thinly slice the steak against the grain on a diagonal.
• To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
• May also be served with sour cream and shredded cheese.
• Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
• Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Steps:

• Cut onions, green peppers and chicken into 1/4 inch slices.
• Store onions and green peppers in separate gallon size baggies.
• Place chicken, water, fajita seasoning, olive oil and lime juice in a gallon size baggie. Press air out, close baggie and seal for 30 minutes to two hours.
• When 90 minutes out from eating: Heat cast iron pan to high, add in peanut oil, coat bottom of pan.
• Add onions to cast iron pan, turn heat down to medium. Add 1/2 tsp salt and butter once temp has gone down. I prefer using a really fine Himalayan salt in the kitchen
• Stir onions every 5-10 minutes.
• Once onions have cooked for one hour, transfer to covered dish to keep warm.
• Get chicken, drain as much of the marinade out of the chicken as you can.
• Add chicken to (dirty with onion remnants!) cast iron pan.
• Turn up the heat on the oven to medium high heat to cook chicken until desired color, 15 minutes or so.
• Add chicken to onions.
• Add green peppers to hot skillet, stirring constantly.
• Add 1/2 tsp salt to green peppers, turn heat down to medium.
• Add garlic to green peppers, cook to desired doneness.
• Add chicken, onions and tomato paste to cast iron skillet, give it a good, gentle stir.