BEEF FAJITAS RECIPE | ALLRECIPES
This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.
Provided by CookingQueen
Categories World Cuisine Latin American Mexican
Total Time 4 hours 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
- Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
- Serve cooked beef with tortillas, salsa and Mexican cheese blend.
Nutrition Facts : Calories 698.6 calories, CarbohydrateContent 31.3 g, CholesterolContent 120.6 mg, FatContent 42.3 g, FiberContent 4.6 g, ProteinContent 49.8 g, SaturatedFatContent 18.3 g, SodiumContent 1450.5 mg, SugarContent 2.6 g
HOMEMADE CHICKEN FAJITAS | ALLRECIPES
Making homemade fajita seasoning is a lot easier than you might think, and you probably already have the ingredients in your spice cabinet. Simply combine a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper, and voila, you're ready to make fajitas. Brighten up this dish with a mixture of red, orange, yellow, and green peppers. Top with your favorite garnishes. We use sour cream, pico de gallo, and guacamole.
Provided by Mark A. Sheeler
Categories World Cuisine Latin American Mexican
Total Time 5 hours 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 8 fajitas
Number Of Ingredients 12
Steps:
- Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
- Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
- Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
- While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
- To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.
Nutrition Facts : Calories 560.4 calories, CarbohydrateContent 43.9 g, CholesterolContent 96.9 mg, FatContent 23.3 g, FiberContent 5.3 g, ProteinContent 42.4 g, SaturatedFatContent 4.4 g, SodiumContent 1099.1 mg, SugarContent 6.3 g
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