Leftover Chicken Or Beef Fajitas With Fresh Guacamole Food

FAJITAS, FROM LEFTOVERS!

Steps:

• Heat your pan on medium high heat
• gather all of your fajita ingredients together and slice them up in long thin strips
• add your oil to the pre-heated pan
• now add your meat and veggie ingredients to the hot pan with oil and toss around making sure to coat your ingredients well in the oil
• now add all of your dried spices to this and mix well to coat your fajitas evenly
• continue to toss your fajitas around in the the hot pan for about 10 minutes to cook and brown all of the spices on to the meat and veggies.
• After 10 minutes, remove pan from the heat and pour your ingredients on to a large platter
• serve with tortillas or rice and some sour cream, cheese and guacamole

BEEF OR CHICKEN FAJITAS

Steps:

• Combine the first 7 ingredients to make marinade.
• Slice Chicken or beef into strips.
• Add to marinade and marinate for 2 hours.
• Quickly saute onions and peppers in oil until lightly browned.
• Remove from pan.
• Saute marinated meat about 4 minutes.
• Toss with vegetables.
• Spoon into flour tortillas.
• Serve with avocado slices and sour cream.

CHICKEN FAJITAS WITH GUACAMOLE

Steps:

• Guacamole:.
• Seed and peel avocado.
• In a mixing bowl coarsely mash avocado.
• Add medium tomato, onion, garlic powder, the Tablespoon lemon juice and salt.
• Cover the surface of bowl with plastic wrap and chill for up to 4 hours.
• Marinade:.
• In a shallow nonmetallic dish combine oil, cilantro or parsley, lemon peel, 2 Tablespons of lemon juice, chili powder, cumin & red pepper flakes.
• Add chicken to marinade, turning to coat.
• Cover and chill about an hour.
• Drain chicken, reserving marinade.
• Grill chicken on an uncovered grill directly over medium coals for about 5 minutes.
• Turn chicken and brush with marinade; grill for 7-10 minutes more or until chicken is tender and no longer pink.
• OR, place chicken on the unheated rack of a broiler pan. Broil 5-6" from the heat for 10-12 minutes, turning and brushing with marinade once.
• Wrap tortillas in foil and heat on grill or in oven during the last 5 minutes of cooking the chicken.
• To serve, cut chicken into bite-sized strips.
• On each tortilla, arrange chicken strips, shredded letturce, shredded cheese, tomato and sliced olives.
• Roll up tortillas, tucking in sides.
• Serve with Guacamole, sour cream and salsa if desired.

STEAK FAJITAS WITH FRESH GUACAMOLE

Steps:

• In a shallow dish, whisk together soy sauce, vinegar, corn syrup, hot sauce, and pepper. Add steak, bell peppers and onion and toss to coat. Cook immediately or cover with plastic wrap and refrigerate up to 24 hours.
• Set a large nonstick skillet or stove-top grill pan over medium heat. Spray with cooking spray and add steak and vegetables, with the marinade. Saute 5 to 7 minutes, until vegetables are tender-crisp. Transfer mixture to a serving platter.
• Meanwhile, warm tortillas in the microwave or according to package directions.
• To make the guacamole, in a zip-top bag or medium bowl, mash avocado lightly. Then add tomato, garlic, lime juice and cilantro and combine. Season, to taste, with salt and black pepper.
• Serve fajitas with guacamole on the side.

BEEF FAJITAS

Steps:

• In a small bowl, place 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon chipotle chile powder, coriander, and 1 teaspoon salt. Zest the 2 limes directly into a bowl, then stir to combine.
• Place the steak on a cutting board. With a sharp knife, carefully make shallow, diagonal cuts across the top of the steak. Repeat, making diagonals in the opposite direction to create a crosshatch pattern. Repeat on the bottom side of the steak.
• Rub the spice mix all over both sides of the steak, then place in a sturdy ziptop bag.
• In the same bowl you used for the spices (no need to rinse in between), whisk together the lime juice, 2 tablespoons olive oil, Worcestershire, and honey.
• Pour into the bag with the steak, seal, then turn the bag to coat the steak evenly. Place on a plate or sheet pan and let rest at room temperature for at least 30 minutes or up to 1 hour, or refrigerate for up to 1 day. Turn the bag periodically to redistribute the marinade. If refrigerating the steak, let it come to room temperature prior to cooking.
• When ready to prepare the beef fajitas, remove the steak from the marinade, shaking off any excess. Pat very dry to ensure you get a nice sear.
• To warm the tortillas, wrap them in foil and place in a 300 degrees F oven while you cook the steak and vegetables.
• Heat 1 tablespoon of the oil in a large cast-iron skillet or similar large, sturdy skillet over medium-high heat. (If your skillet is not large enough to cook the entire piece of steak, cut slice it in half and cook it in batches; you also can cook the steak on an outdoor grill instead.) Cook the steak for 4 to 6 minutes per side, until the meat reaches 140 degrees F on an instant read thermometer. Remove to a cutting board, cover, and let rest for 10 minutes (the steak's temperature will continue to rise as it rests; DO NOT skip resting or it will taste dry). Slice across the grain into thin (1/2- to 3/4-inch) strips.
• Add the remaining 1 tablespoon oil to the skillet. Add peppers and onions. Sauté, stirring often, until they soften and the onions begin to turn golden, about 8 minutes.
• Reduce the heat to medium. Add the remaining 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Continue to cook until the vegetables completely soften and are starting to caramelize, about 6 to 8 minutes more.
• Stir in the garlic and let cook 30 seconds, just until fragrant. Remove the pan from the heat.
• To serve, arrange the meat slices on a big platter and drizzle any juices that have collected on the cutting board over the top. Place the vegetables beside the meat. Serve piled inside the warm tortillas, with toppings of choice.

CHICKEN AND BEEF FAJITAS

Steps:

• For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
• For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
• For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
• For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
• When ready to cook, preheat the grill to high heat.
• Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
• Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
• Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
• To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
• For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
• Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
• Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

AUTHENTIC FRESH GUACAMOLE

Steps:

• Cut avocados into halves.
• Pit and peel the avocado halves.
• Combine avocados and remaining ingredients in medium-large bowl.
• With a fork, mash avocados and mix in ingredients to desired consistency.

LEFTOVER CHICKEN OR BEEF FAJITAS WITH FRESH GUACAMOLE

Steps:

• In a shallow dish, whisk together soy sauce, vinegar, corn syrup, hot sauce, and pepper. Add leftover meat strips, bell peppers and onion and toss to coat.
• Set a large greased stove-top grill pan over medium-medium high heat.
• Grill meats and veggies 5 to 7 minutes, drizzling any remaining juices over the top, until vegetables are cooked to your liking and meat is heated through.
• Transfer mixture to a serving platter.
• Meanwhile, warm tortillas in the microwave or according to package directions.
• To make the guacamole, in a zip-top bag or medium bowl, mash avocado lightly.
• Then add tomato, garlic, lime juice and cilantro and combine.
• Season, to taste, with salt and black pepper.
• Serve fajitas with guacamole, some sour cream, and salsa on the side.