Flavorful Fajitas

What is there not to like about grilled meats?  I was just reminded this past week that anytime any dish arrives to the table making noise, it must be good!   The Tex Mex treatment of meats with a marinade, usually a...

What is there not to like about grilled meats?  I was just reminded this past week that anytime any dish arrives to the table making noise, it must be good!   The Tex Mex treatment of meats with a marinade, usually a dry rub,  and then a grill to cook and sear is a perfect example of layering flavors  for added deliciousness.  I was remiss to forget to include the meat recipes in my last blog about Tex Mex Sides, so I am including here!

In my quest for healthy I only allow myself to eat meats once a week, but these recipes would both be great choices for meat proteins.  Once again, Chef Stephanie Smithmyer delivered on these two recipes for an audience of kids and dad’s. Southwestern Themed meals remain a crowd pleaser!   Bring on the noise and the sizzling meats!

Chicken Fajitas
Chicken Fajitas

Chicken Fajitas

Ingredients:

  • 2 packages chicken tenders, or about 3 pounds boneless/skinless chicken breast, cut into strips
  • 1 large red onion, sliced in half-moons
  • 1 green pepper, julienned
  • 1 red pepper, julienned
  • 1 yellow pepper, julienned
  • 1 tablespoon chili powder
  • 1 teaspoon cumin, ground
  • ½ teaspoon oregano, dried
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoons canola oil, divided
  • 1 package of flour tortillas

Garnishes:  Sour Cream, Guacamole, Salsa, fresh or pickled jalapenos, or fresh tomatoes

Directions:

  1. Mix dried spices together in a small bowl.
  2. Place chicken in a medium bowl and  sprinkle this seasoning over the poultry mixing well.
  3. This marinated chicken can rest in the refrigerator for two hours.
  4. Heat a large skillet over medium heat.  Cast Iron is an excellent choice for creating the sear on the meat.
  5. Add 2 tablespoons of the oil and heat.  Then carefully adding the chicken to the pan.
  6. Cook for approximately 4-5 minutes per side or until done.
  7. While the chicken is cooking, prepare another large skillet for the veggies.  Again, Cast Iron is a great choice.  Heat 1 tablespoon of oil.  Add onions and peppers to the hot skillet.  Do not stir for the first 2 – 3 minutes to gain the sear on the veggies.    Turn and cook for another 3 – 5 minutes until tender.  Do not over cook!
  8. Warm the tortillas in the microwave or an oven at a low temperature.
  9. Serve the sizzling meat and veggies hot over warmed tortillas.
  10. Serve with Sour Cream, Guacamole, Salsa, fresh or pickled jalapenos, or fresh tomatoes.

 

Beef Fajitas
Beef Fajitas

Beef Fajitas – recipe adapted from Ree Drummond.  Stephanie noted that she was just introduced to this recipe and she liked the added flavors of the Worchester Sauce in this version.

Ingredients

  • 1 beef flank steak
  • ½ cup olive oil
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup lime juice, fresh squeezed
  • 2 – 3 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • ½ teaspoon oregano, dried
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon sugar
  • 2 medium onions, halved and sliced
  • 1 red pepper, sliced
  • 1 orange pepper, sliced
  • 1 yellow pepper, sliced
  • 1 green pepper, sliced
  • Oil for frying
  • Warmed Flour Tortillas

Garnishes:  Crumbled Queso Fresco, Sour Cream, Guacamole or Fresh Salsa.

Directions:

  1. In a dish mix together olive oil, Worcestershire, lime juice, garlic, all spices and sugar until combined.
  2. Pour half of the marinade into a separate dish.
  3. Place the steak in one dish to marinate and the veggies in the second dish.
  4. Coat the meat with the marinate and cover and set in the refrigerator for up to two hours to layer these flavors.
  5. Coat the veggies with the marinate in their dish and allow them to season, again for up to two hours.
  6. Heat a heavy skillet over medium high heat and drizzle in some oil.
  7. Add in the veggies and cook then for a few minutes without turning to create the browning and char.  Do not over cook your veggies!
  8. Remove the veggies from the skillet and set aside.
  9. Heat the same skillet, a grill pan  or a grill of you have it to cook the steak.
  10. Cook the steak for 2 minutes per side or until medium rare.  Allow the meat to rest on a cutting board for at least five minutes before carving.
  11. Slice the meat against the grain right before serving.
  12. Work to time this so both the meat and veggies are finished about the same time.
  13. Remember, sizzling sounds make for good eats!
  14. Garnish as desired

 

What is your favorite Fajitas Recipe?