MY FAVORITE FAJITAS
Steps:
- Smoke the skirt steak according to the directions below.
- To make the marinade: while the steak is cooling, toast the cumin seeds in a small skillet over medium-low heat, shaking the constantly so they don't burn or stick, just until they are fragrant, about 3 minutes. Let them cool, Squeeze the juice from the limes into 1-gallon heavy plastic resealable bag. Add the cumin seeds, garlic, salt, and the pepper flakes and swish the marinade around to dissolve the salt. Slip the cooled steaks into the marinade, press out most of the air from the bag, and seal the bag very tightly. Refrigerate the beef for at least 4 hours or up to 1 day, turning the bag several times.
- To prepare the accompaniments, heat the vegetable oil in a large, deep, skillet over medium heat. Stir in the red onions and cook, stirring often, until they are wilted, about 5 minutes. Add the green peppers and cook until they are wilted enough t make room for the red peppers. Add the red peppers, season the vegetables lightly with salt and adjust the heat to low. Cook, stirring often, until tender, about 20 minutes. The vegetables can be prepared several hours in advance. Reheat them over low heat just before serving.
- To prepare the fajitas indoors: Preheat the oven to 350 degrees F. Wrap the tortillas in aluminum foil. Reheat the vegetables if necessary. Drain the steak well and discard the marinade. Heat a lightly oiled large grill pan or heavy skillet over medium-high heat until smoking. Cook the steak, turning once, just until seared on both sides, about 5 minutes. At this point the steak will be about medium-rare. Turn off the heat and continue cook in the hot pan for a more well-done steak. Remove the steak from the skillet to a carving board and let it rest about 5 minutes. Pop the tortillas into the oven and let them warm while the steak is resting.
- To prepare the fajitas on a charcoal or gas grill: Wrap the tortillas in aluminum foil. Reheat the vegetables if necessary, using a corner of the grill if there is room. Drain the steak well and discard the marinade. Cook the steak on the hottest part of the grill until both sides are well browned, about 6 minutes. The steak at this point will be about medium-rare, move the steak to a cooler part of the grill and continue to cook it for a more well-done steak. Remove the steak to a carving board and let it rest about 5 minutes. Set the tortilla on a moderately hot part of the grill and let them warm, turning once or twice, while the steak rests.
- To serve: Cut the steak crosswise into thin slices and pile the slices on a serving plate. Serve the vegetables directly from the skillet or scoop them into a serving bowl. Pass the tortillas, salsa, sour cream, steak, and vegetables around the table and let everyone dress their own fajitas as they like.
- Prepare stovetop smoker with soaked wood chips according to manufacturers' instructions.
- Trim any excess fat from the surface of the steak and cut the steak in half crosswise.
- Season the skirt steak with a generous rubbing of kosher salt and freshly ground black pepper or Southwestern rub.
- One end of the steak will be considerably thinner and cook faster than the other half. If you would like to cook both halves to the same doneness, add the thinner pieces to the smoker after the thicker pieces have been smoking for about 8 minutes. If you are not planning to finish the steak on the grill as described above, smoke the halves until an instant-read thermometer inserted into the thickest part of each half registers 125 degrees F. for a medium-rare steak, about 24 minutes after closing the smoker lid, longer for more well done steaks. (Skirt steaks are a little tricky to check for doneness with an instant-read thermometer. Poke the thickest part of the steak with the thermometer in a few places, aiming for the center of the steak.) If you do plan to grill the steak after smoking, cook the steaks to a temperature of 100 to 105 degrees F, which will take about 18 minutes. The steaks can be smoked up to 2 days before grilling them.
- Smoke the tomatoes according to the directions below. Cool them to room temperature.
- Peel off as much of the skins as will come off easily. Chop the tomatoes coarsely and toss them together with the chiles, red onion and cilantro in a bowl. Season with salt to taste. The salsa improves if it stands at room temperature for about half an hour before serving. You can refrigerate the salsa for up to one day. Bring it to room temperature and drain off any liquid before serving.
- Prepare stovetop smoker with soaked wood chips according to manufacturers¿ instructions.
- Cut the cored from the tomatoes with a paring knife then cut the tomatoes in half through the core end. Squeeze out the seeds and juice. Line the tomato halves side by side and cut side up on the smoking rack.
- Season the cut side of the tomatoes with a generous sprinkling of salt and pepper.
- Smoke until the tomatoes are softened, but not mushy; 10 minutes over the heat after closing the smoker lid and about 20 minutes off the heat with the smoker lid closed.
- Check the tomatoes for doneness after they've been standing off the heat for 10 minutes.
- Serve smoked tomatoes as a side dish with just about any grilled or roasted meat, or seafood dish.
- Snap the stems off the dried peppers, if using them. For a milder rub, tap out and discard the seeds. Crumble all the peppers into a small saucepan and add the coriander and cumin seeds. Toast the mix over low heat, stirring constantly, until the seeds are lightly browned and little wisps of smoke rise from the pan. Pour the spices onto a plate and cool them to room temperature. Grind them to a powder in a spice mill. Store the rub in an airtight jar in a cool, dark place for up to two weeks.
CAULIFLOWER RICE AND BEANS FAJITA BOWLS
Serve bowls topped with pico de gallo, guacamole, and sour cream. If you like, you can also add two grilled thinly sliced chicken breasts or 2 cups shredded rotisserie chicken.
Provided by Julie Hubert
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.
- Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajitas seasoning, cumin, and salt in a large bowl; stir until coated. Spread vegetable mixture onto the prepared baking sheet.
- Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
- Top vegetable mixture with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.
Nutrition Facts : Calories 515.5 calories, Carbohydrate 42.3 g, Cholesterol 29.8 mg, Fat 32 g, Fiber 13.3 g, Protein 21.4 g, SaturatedFat 9.1 g, Sodium 1601.2 mg, Sugar 8.4 g
BLACK BEAN FAJITAS
"For lunch one day, I dreamed up these fajitas using leftover black beans I had in the refrigerator and a tomato and peppers from my visit to the local farmers market," relates Linda Rock of Stratford, Wisconsin. "It made a fast and satisfying light meal."
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place yellow and red pepper in a microwave-safe bowl. Cover and microwave on high for 2 minutes or until crisp-tender. Add beans; cover and cook 1 minute longer or until heated through. , Spoon 1/2 cupful down the center of each tortilla; top with tomato, salsa, cheese and sour cream. Fold in half.
Nutrition Facts : Calories 257 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 671mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges
More about "my sister rias favorite fajitas with black beans and rice food"
CHICKEN FAJITAS WITH RICE AND BEANS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
RECIPE MY SISTER RIAS FAVORITE FAJITAS, WITH BLACK BEANS …
From youtube.com
BLACK BEAN FAJITAS + GUACAMOLE - THE SIMPLE VEGANISTA
From simple-veganista.com
CHICKEN FAJITAS WITH BEANS - THERESCIPES.INFO
From therecipes.info
MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE
From pinterest.com
MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE
From cookingindex.com
MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE
From copymethat.com
CHICKEN FAJITA RICE BOWL - WIFE MAMA FOODIE
From wifemamafoodie.com
MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE
From scitech.yuksemangat.com
RICE FOR FAJITAS - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
VEGETARIAN FAJITAS - KATIE'S CUCINA
From katiescucina.com
MY SISTER RIA'S FAVORITE FAJITAS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MY SISTER RIA’S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE
From recipenet.org
FAJITAS AND RICE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEAN & RICE FAJITA CASSEROLE MEAL IN A JAR - MAKE ... - MAKE-AHEAD …
From makeaheadmealmom.com
VEGAN FRIENDLY BLACK BEAN FAJITAS - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
COST MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE …
From cookeatshare.com
MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE RECIPE ...
From mastercook.com
HOW TO MAKE EASY CHICKEN FAJITAS - HEIDI'S HOME COOKING
From heidishomecooking.com
MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE RECIPE
From crecipe.com
MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE
From pinterest.ca
CHICKEN FAJITAS WITH YELLOW RICE AND BLACK BEANS - RECIPES - FAXO
From faxo.com
10 BEST CHICKEN FAJITA WITH BLACK BEANS RECIPES - YUMMLY
From yummly.com
QUICK CHICKEN FAJITAS, BEANS AND SPANISH RICE - RECIPES
From recipes.heart.org
FAJITAS WITH RICE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
AL ROKER'S CHICKEN FAJITAS WITH YELLOW RICE AND BLACK BEANS
From today.com
MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE
From crecipe.com
MY SISTER RIA'S FAVORITE FAJITAS - BIGOVEN
From bigoven.com
MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE RECIPE
From cookeatshare.com
CHICKEN FAJITAS WITH BLACK BEANS – MY FAVOURITE PASTIME
FAJITAS WITH BLACK BEANS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY BLACK BEAN FAJITAS WITH VEGGIES AND CORN - THE PICKY EATER
From pickyeaterblog.com
WHAT TO SERVE WITH FAJITAS: 14 INCREDIBLE SIDE DISHES
From insanelygoodrecipes.com
RECIPE FOR FAJITAS WITH BROWN RICE AND BEANS - BOSTON
From boston.com
VEGETABLE FAJITAS WITH BLACK BEANS - THE LAST FOOD BLOG
From thelastfoodblog.com
STEAK & FAJITA RICE WITH BLACK BEAN & CORN SALSA RECIPE
From myrecipes.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