FAJITA MARINADE I
Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.
Provided by Robbie Rice
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
- Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.
Nutrition Facts : Calories 18.9 calories, Carbohydrate 0.7 g, Cholesterol 0 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 183.1 mg, Sugar 0.1 g
BEEF OR CHICKEN FAJITA MARINADE
Ive tried lotsa fajita marinades, and so far this one is the best..Try it and see if you like it as much as we do.
Provided by Angie D.
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients; mix well.
- Enough for 2-3 pounds beef or chicken.
Nutrition Facts : Calories 64, Fat 6.8, SaturatedFat 0.9, Sodium 305.8, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 0.1
BEST FAJITA MARINADE
The best fajita marinade recipe is here for you to enjoy! If you're obsessed with fajitas like we are we're sharing the best beef marinade secret with you!
Provided by The Typical Mom
Categories Entree Main Course
Time 10m
Number Of Ingredients 9
Steps:
- Mix all spices together well, add olive oil and mix. Then add water or broth and combine well.
- Add to a bowl or gallon freezer bag with meat and mix well (using your hands to massage it into the meat works best).
- Put mixture into a gallon bag, zip, and store in fridge overnight.
Nutrition Facts : ServingSize 3 oz, Calories 71 kcal, Carbohydrate 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 432 mg
FAJITAS
Tyler Florence's Fajitas recipe from Food Network features chipotle-marinated skirt steak, juicy peppers, onions, guacamole and warm flour tortillas.
Provided by Tyler Florence
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 24
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.
BEEF FAJITA MARINADE
This tasty marinade, featuring lime, tequila, and cumin is the perfect way to create a memorable meal!
Provided by Olivia
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
- To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.
Nutrition Facts : Calories 46.9 calories, Carbohydrate 3.3 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.5 g, Sodium 3.2 mg, Sugar 0.4 g
SKIRT STEAK FAJITAS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
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.
STEAK FAJITAS
Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.
Provided by Martha Rose Shulman
Categories tacos, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Combine 2 teaspoons ground cumin, the chile powder and 1 teaspoon salt. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. (It's best to wear gloves as the chile powder is hot.) Place steak in a resealable freezer bag.
- In a small bowl, whisk together lime juice and zest, 1/4 cup olive oil, the Worcestershire sauce and half the garlic. Reserve 2 tablespoons of the marinade and pour the rest into the bag with steak. Seal and move steak around in bag to coat thoroughly. Place on a sheet pan and refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.
- Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color, 4 to 5 minutes. Stir in bell peppers and chile. Cook, stirring, until peppers begin to soften, about 3 minutes.
- Lower heat to medium, add remaining garlic and cumin, and salt to taste. Cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
- Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
- Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
- Heat a large cast iron skillet over medium-high heat, or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon oil in skillet. (If your skillet is not large enough for the steak, cut it in half and cook in batches.) Cook for 3 to 4 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let sit for 10 minutes. Cut across the grain into 1/2- to 3/4-inch wide strips.
- Arrange lettuce on a platter, then place steak next to lettuce. Tip juices from cutting board over meat and sprinkle with remaining cilantro. Serve vegetables on the same platter or separately, along with warm tortillas, salsa and crumbled queso fresco.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 41 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 760 milligrams, Sugar 6 grams, TransFat 1 gram
REAL FAJITAS (A DISSERTATION ON FAJITAS)
O.K., folks! There is NO such thing as a CHICKEN, SHRIMP. SQUID or other type fajita EXCEPT BEEF! The term fajita is the American counterpart of the Mexican term arracheras, which is the tough and membranous cut from the underbelly of BEEF cattle. The chicken, etc. is simply a piece of chicken wrapped in a tortilla and seasoned with appropriate spices. Fajitas start with the marinade. These marinades for beef fajitas rely on the acid ingredients like lime juice not just for flavor, but to tenderize the meat. Some marinades use papaya juice to tenderize and flavor the meat. Beef fajitas should be marinaded for several hours or up to 24 hours. I include only one marinade for beef and (God forgive me!) one for chicken. Some marinades contain fresh or dried chilis as a heat source. There is nothing written in stone when it comes to the ingredients for the marinades. Some have bottled salad dressing, tequila or coca-cola. There are three choices in cooking fajitas: Grilling, Oven Broiling or Pan-Frying. Grilling is the traditional method of preparing fajitas. When the coals are ready (NOTICE I said Coals - NOT gas!), drain the marinade from the meat and allow the meat to come to room temperature. Cook about 3 inches above the coals for approximately 6 minutes on each side for skirt steaks between 1 and 1 1/2 pounds. When the meat is cooked to your liking, remove from the grill and let rest for 5 to 10 minutes. Cut across the grain and diagonally into finger-lehgth strips. Oven broiling (ONLY when the weather is bad and you can't light the grill!) Broil the meat about 4 inches below the broiler for 5 to 6 minutes per side, then let meat rest and slice as above for grilling. Pan-Frying (ONLY if you have a large cast iron skillet) Drain the meat then cut across the grain, diagonally as above. Fry the strips over high heat, working in batches, if necessary, turning frequently. They should take between 1 1/2 to 2 minutes to cook. To eat fajitas, you roll them in a flour tortilla (Real Mexicans use CORN tortillas), but NOT by themselves. The proper fajita feast will include a stack of warm tortillas, grilled or fried onions and bell peppers, pico de gallo, guacamole and if you are a YANKEE, a little sour cream!
Provided by Witch Doctor
Categories One Dish Meal
Time P1DT1h
Yield 6 serving(s)
Number Of Ingredients 41
Steps:
- For BEEF Fajita marinade:.
- Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours.
- For the Chicken Marinade:.
- Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper. Marinate.
- chicken covered in refrigerator 1 hour or as long as overnight.
- For the Pico de gallo:.
- Mix all ingredients together. Sprinkle lime juice over all. Add salt to taste.
- Best if refrigerated, covered, for at least 1 hour, and served the same day made.
- For the Guacamole:.
- Roughly mash the peeled avocadoes in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once.
- If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible.
- Guacamole heat preferences range from none to plenty. Obviously, the heat depends upon the quantity of jalapeños used. Some chiles are hotter than others, so experiment to determine your favorite proportion of ingredients.
Nutrition Facts : Calories 931.9, Fat 56.6, SaturatedFat 11.1, Cholesterol 110.6, Sodium 741.5, Carbohydrate 63, Fiber 11.2, Sugar 15.6, Protein 45.2
MEXICAN STEAK FAJITAS
In my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. -Shirley Hilger, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.
Nutrition Facts : Calories 304 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 425mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 21g protein.
BEEF FAJITAS
Steps:
- Make the marinade:
- In a large bowl whisk together the garlic paste, the lime juice, the cumin, and the oil.
- Add the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight. Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes on each side for medium-rare meat.) Transfer the steak to a cutting board and let it stand for 10 minutes. While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, the onion, and the garlic, and sauté the mixture, stirring, for 5 minutes, or until the bell peppers are softened. Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture and serve the steak and the pepper mixture with the tortillas, the guacamole, and the salsa.
- To assemble a fajita:
- Spread some of the guacamole on a tortilla, top it with a few slices of the steak, some of the pepper mixture, and some of the salsa, and roll up the tortilla to enclose the filling.
- To warm tortillas:
- In the oven:Stack 6 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325°F. oven for 5 minutes for corn tortillas and 15 minutes for flour tortillas. (If the tortillas are very dry to begin with, pat each tortillas between dampened hands before stacking them.)
- In the microwave:Stack 6 tortillas at time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable.
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