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.
THE BEST STEAK FAJITAS
The absolute BEST Steak Fajitas you've ever had! This is my take on the tex-mex steak fajitas. Marinated for hours in lime juice, garlic, and cumin -- so good you'll never use another recipe again!
Provided by Marzia
Categories Beef
Time 3h30m
Number Of Ingredients 15
Steps:
- STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.
- Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.
- FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. [b]If your pan is small, cook the veggies in a few batches so they don't steam.[/b]
- ASSEMBLY: Serve them in tortillas or on rice bowls topped with your favorite toppings!
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
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.
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.
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
SIZZLING STEAK FAJITAS
Tex-Mex perfection for everyone! Fajitas are fun for everyone. Enjoy this Tex-Mex recipe at home--throw a fajita party where your friends and family build their own fajitas and make memories that last. Our fajitas recipe relies on GOYA® Mojo Criollo as a flavorful marinade that delivers juicy, tender meat, and GOYA® Flour Tortillas for a pocket everyone can pick up.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
- Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
- Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
- To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.
STEAK FAJITAS
Make and share this Steak Fajitas recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 18m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Brown steak in oil; drain.
- Add green pepper, onion, garlic, chili powder, oregano and pepper.
- Cook and stir for 5 minutes.
- Add salsa; cook for 3 more minutes.
- Spoon 3/4 cup down center of each tortilla.
- Roll over and serve.
Nutrition Facts : Calories 440.9, Fat 19.4, SaturatedFat 6.7, Cholesterol 81.6, Sodium 606.5, Carbohydrate 34.6, Fiber 3.3, Sugar 3.1, Protein 30.8
BEEF FAJITAS
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 Recipes Latin American Mexican
Time 4h30m
Yield 4
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, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g
More about "authentic mexican steak fajitas food"
AUTHENTIC STEAK FAJITAS | HOW TO FEED A LOON
From howtofeedaloon.com
4/5 (4)Calories 432 per servingCategory Entree
- Place the meat in a large dish, flat. Pour the marinade over the steak, cover, and refrigerate for 8 to 12 hours, flipping 1 or 2 times.
AURELIA'S AUTHENTIC MEXICAN FOOD - EDEN PRAIRIE, MN - YELP
From yelp.com
7 Yelp reviewsLocation 16388 Wagner Way Eden Prairie, MN 55344
AUTHENTIC MEXICAN FAJITAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
AMAZING STEAK FAJITAS - THE RECIPE CRITIC
From therecipecritic.com
AUTHENTIC MEXICAN RECIPES FOR COOKING TRADITIONAL MEXICAN FOOD.
From authenticmexicanrecipes.net
MEXICAN FAJITA RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
AUTHENTIC MEXICAN STEAK FAJITAS MARINADE - CREATE THE MOST …
From recipeshappy.com
TEXAS FAJITAS RECIPE - URBAN COWGIRL
From urbancowgirllife.com
EASY FAJITA RECIPE WITH GRILLED MARINATED SKIRT STEAK
From thespruceeats.com
AUTHENTIC MEXICAN BEEF FAJITA RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
MEXICAN STEAK FAJITAS MARINADE (+ STEAK FAJITAS RECIPE!) - OH …
From ohsweetbasil.com
AUTHENTIC TEX-MEX FAJITAS RECIPE - MEXGROCER
From mexgrocer.com
25 SIDES FOR FAJITAS - THE BEST SIDE DISHES FOR FAJITAS
From eatingonadime.com
SKIRT STEAK AUTHENTIC FAJITAS RECIPE - I LOVE GRILLING MEAT
From ilovegrillingmeat.com
ISABEL EATS - EASY MEXICAN RECIPES
From isabeleats.com
ISABEL EATS - EASY MEXICAN RECIPES
From isabeleats.com
MEXICAN BEEF RECIPES, BEST AUTHENTIC MEXICAN BEEF DISHES
From gran.luchito.com
FAJITAS: RESTAURANT STYLE SECRET RECIPE - MOM'S CRAVINGS
From momscravings.com
RESTAURANT-STYLE STEAK FAJITAS {COOKS IN 30 MINUTES!} | LIL' LUNA
From lilluna.com
AUTHENTIC MEXICAN STEAK FAJITA RECIPE RECIPES
From stevehacks.com
FAJITA SEASONING (BETTER THAN STORE-BOUGHT) | DOWNSHIFTOLOGY
From downshiftology.com
HOW TO MAKE FAJITAS AT HOME -ACAPULCOS MEXICAN RESTAURANT
From acapulcos.net
AUTHENTIC MEXICAN BEEF FAJITAS RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
STEAK FAJITAS (FOR THE GRILL OR STOVETOP) | VALERIE'S KITCHEN
From fromvalerieskitchen.com
AUTHENTIC MEXICAN STEAK FAJITAS RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
HOW TO MAKE AUTHENTIC MEXICAN FAJITAS – GALAXY TRAINING
From galaxy-training.com
AUTHENTIC MEXICAN FOOD IDAHO FALLS - COME A LONG WEBLOGS PHOTO …
From let-the-eyes-speak.blogspot.com
AUTHENTIC MEXICAN STEAK FAJITAS RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
MEXICAN STEAK MARINADE FOR FAJITAS - THE TORTILLA CHANNEL
From thetortillachannel.com
CHICKEN FAJITAS RECIPE – THE AUTHENTIC MEXICAN VERSION
From authenticmexicanrecipes.net
BEEF FAJITAS {HOW TO MAKE TENDER STEAK FAJITAS} – WELLPLATED.COM
From wellplated.com
ARE CHICKEN FAJITAS AUTHENTIC MEXICAN? (SURPRISING FACTS)
From elpasony.com
AUTHENTIC MEXICAN CHICKEN FAJITAS-FAJITAS DE POLLO
From thebossykitchen.com
SKIRT STEAK FAJITAS RECIPE | SIDECHEF
From sidechef.com
MEXICAN FAJITA KEBABS RECIPE - THE SPRUCE EATS
From thespruceeats.com
MEXICAN STEAK FAJITAS - ONCE UPON A PAN
From onceuponapan.com
AUTHENTIC TEX MEX STYLE STEAK FAJITAS - YOUTUBE
From youtube.com
STEAK FAJITAS - CRAZY FLAVORFUL AND JUICY WITH THE BEST MARINADE
From carlsbadcravings.com
STEAK FAJITA MARINADE RECIPE - URBAN COWGIRL
From urbancowgirllife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love