Leftover Shredded Beef Or Chicken Or Shrimp Fajitas Food

HOW TO MAKE THE BEST FAJITAS

Steps:

• Mix the chili powder, cumin, garlic powder, oregano, and smoked paprika in a small bowl.
• Season the steak, chicken, and shrimp with salt and a generous dusting of fajita seasoning. We use 1/2 teaspoon of salt for the steak, 1/2 teaspoon for the chicken, and 1/4 teaspoon for the shrimp. Set the steak and shrimp aside while you cook the chicken.
• Heat 2 teaspoons of the oil in a wide skillet (with a lid, or you can use foil) over medium-high heat. As soon as the oil is hot and looks shimmery, add the chicken. Cook until golden, 2 to 3 minutes. Flip the chicken so that the seared side is facing up.
• Reduce the heat to low, then cover the skillet with a lid or use foil. Cook 10 to 15 minutes or until an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the breast. Transfer chicken to a plate and cover loosely with aluminum foil.
• Note: Use the time while the chicken is cooking to chop the onions, peppers, and garlic.
• Pour any liquid left in the pan out and use a paper towel to wipe the bottom of the skillet. It is okay if there are bits of chicken or spices stuck to the bottom. (If you want to, you can save the liquid to add back to the pan later.)
• Put the skillet back onto the heat, increase to medium-high heat, and add another two teaspoons of oil. As soon as the oil is hot and looks shimmery, add the steak. Cook 2 to 3 minutes until brown, and then flip to the other side and let cook for another 2 to 3 minutes. Check the internal temperature. If it is not ready, turn the heat to low and continue to cook until it reaches your preferred doneness. For medium, cook to 135 degrees F. Transfer steak to the plate with chicken and cover loosely with aluminum foil.
• Put the skillet back onto the heat, increase to medium-high heat, and add another two teaspoons of oil. Add the onions, peppers, garlic, and a pinch of salt. Cook, stirring until they start to soften and brown a bit; about 5 minutes. As the veggies cook, use tongs or a wooden spoon to scrape up bits of chicken, steak, or spices stuck to the bottom of the pan.
• When the peppers and onions are ready, pile them up on one side of the pan. Place the shrimp into the pan and cook, stirring, until the shrimp are firm and opaque throughout; 2 to 3 minutes. Transfer cooked shrimp to a plate.
• To finish, turn the heat down to low, arrange the vegetables on the bottom of the skillet, stir in tequila, beer or stock, and cook for 1 minute. Take the pan off of the heat. Slice the chicken and steak then arrange the chicken, steak, and shrimp on the peppers and onions. Finish with a generous squeeze of lime.
• Serve the fajitas family style with more lime on the side as well as your favorite side dishes.

STEAK (OR CHICKEN) FAJITAS

Steps:

• Slice steak into thin strips.
• In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
• Add beef strips and stir to coat, set aside.
• Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
• Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
• In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
• Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
• Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
• Return onions and peppers to skillet; stir for about one minute.
• To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.

MAGIC CHICKEN, BEEF OR SHRIMP FAJITAS

Steps:

• Cut meat in strips (against the grain) and place in medium sized freezer bag.
• Drizzle enough oil over the meat to coat and shake bag.
• Add all all seasonings to bag, shake to coat meat.
• Add enough lime juice to coat meat, plus dash of tequila.
• Marinade (ideal time for steak or chicken-- 1 1/2 -2 hours, shrimp-- no more than 30 minutes).
• Heat cast iron skillet on medium-high until smoking, add approximately 1/4 of the meat plus onion and peppers and sear for approximately 3-5 minutes. If cooking just chicken or shrimp, you may need to add a small amount of oil (1 tsp). Do not overcrowd the skillet or you will not achieve a good sear.
• Continue cooking the rest of the fajitas in small batches. Serve with tortillas and accompaniments.

LEFTOVER SHREDDED BEEF (OR CHICKEN OR SHRIMP) FAJITAS

Steps:

• Mix onion, pepper, and meat in a shallow dish and cover with teriyaki sauce. Marinate for several hours.
• Grill or pan fry until heated through or cooked thoroughly.
• Serve with tortillas, guacamole, sour cream, and salsa.
• Each person assembles their own fajitas by putting meat/vegetable mixture and topping with their choice of condiments, rolling up the tortilla and eating by hand. Be careful not to overload the tortilla.
• Tortillas:.
• Mix all ingredients.
• Form into golf ball size balls. Roll out flat into a circle.
• Cook on each side in a dry non-stick pan until starting to brown. DO NOT OVERCOOK. The tortillas cook quickly and it is easy to burn them if you turn away.

BEEF OR CHICKEN FAJITAS

Steps:

• Combine seasoning mix, water and oil in plastic bag. Add meat to marinade. Toss to coat. Let stand 15 minutes.
• Add meat and marinade to large skillet. Saute over medium-high heat for about 5 minutes. Add vegetables and saute 5 minutes more or until meat is completely done.
• Place meat and vegetables in center of warm tortillas. Top with sour cream and diced avocado. Fold up bottom and sides of tortilla.

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.

SHREDDED BEEF FAJITAS

Steps:

• cut flank steak into 6 portions, place in crock pot.
• combine tomatoes with juice, jalapeno, onions, green pepper, garlic and fajita seasoning mix in med bowl.
• pour over steak, cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
• remove beef from crock pot, shred with two forks, return to crock pot and stir.
• To Serve:.
• place meat mixture evenly into flour tortillas, add toppings as desired and roll up tortillas.