MARGARITA STEAK FAJITAS
This sits idle in the fridge for four days, so it's a no-hassle winner! Cook time is an estimate and depends upon how well done you like your meat.
Provided by Wineaux
Categories Meat
Time P4DT20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Slice partially frozen round steak into thin, long strips.
- Marinate 2 hours in flat dish with mixture of tequila and lime juice.
- Mix cooking oil, liquid smoke, Worcestershire sauce, pepper, salt and paprika and marinate meat, covered, in refrigerator for four days.
- Heat a heavy cast iron skillet over medium high heat; drizzle marinade into the skillet. When hot, add steak strips, stirring occasionally.
- Three or four minutes before meat reaches desired doneness, stir in onion and green pepper.
- When done, ladle onto hot plates, and top with chopped tomato.
- Serve with warmed flour tortillas.
Nutrition Facts : Calories 736.2, Fat 61.4, SaturatedFat 9.4, Cholesterol 97, Sodium 400.6, Carbohydrate 7.6, Fiber 1.8, Sugar 2.9, Protein 40
OLE! MARGARITA FAJITAS
Make and share this Ole! Margarita Fajitas recipe from Food.com.
Provided by The Spice Guru
Categories Meat
Time 4h15m
Yield 8-16 serving(s)
Number Of Ingredients 37
Steps:
- SELECT 1 1/2 - 2 lbs beef or chicken; if you are NOT barbecuing or grilling, have your butcher cut meat into thin strips for fajitas; If you ARE barbecuing or grilling, buy whole flank steak or chicken breasts; if preparing Recipe #368233 get tomatillos and other ingredients needed, including liquid smoke, if you plan on using it.
- PUREE all marinade ingredients in a blender or food processer: 1 cup Jose Cuervo premium margarita mix, 1/3 cup tequila, 1/3 cup fresh lime juice, 2 tablespoons Cointreau or Grand Marnier (or fresh orange juice), 1 ounce fresh cilantro, 2 1/2 teaspoons margarita salt (kosher salt), 2 teaspoons ground cumin, 1/3 cup canola oil, 2 cloves garlic, 1 large whole jalapeno pepper (stem removed), 1 teaspoon ground coriander (or 1 1/4 teaspoon whole), 1 teaspoon ground black pepper, and 1/4 teaspoon freshly grated lime zest; RESERVE 4 tablespoons of marinade and POUR into small airtight plastic container with lid; ADD 1 tablespoon cornstarch; replace lid; SHAKE very well and keep in refrigerator until ready to use.
- POUR remaining marinade over meat in shallow baking dish or a large sealable ziplock bag; REFRIGERATE and marinate at least 4 hours, or 24 hours, for best results.
- GRATE monterey jack cheese and refrigerate; PREP all veggies needed for fajitas including limes for serving.
- WARM desired amount of tortillas by laying them across grill on both sides until grill marks appear, or flip each tortilla at a time over over medium-high flame or rangetop grill until very slightly charred in spots yet soft; PLACE on large sheet of aluminum foil; REPEAT with remaining tortillas, stacking; SEAL foil over tortillas and place in a warm oven until serving time.
- SAUTE one clove pressed garlic, two julienned white onions, 2-3 julienned green bell peppers or tri-color bell peppers, 1-2 julienned seeded fresh jalapeno peppers and one tablespoon chopped cilantro in one tablespoon canola oil over medium-high heat just until softened; REMOVE from heat; REMOVE vegetables and set aside; WIPE skillet or wok if necessary.
- PREP both sides of meat for grilling with a light brushing of canola oil, a light squeeze fresh lime juice and a light sprinkle of margarita salt; PREP meat for pan-frying with one light squeeze fresh lime juice and one light sprinkle margarita salt; ADD two tablespoons canola oil to skillet or wok; ADD 1/4 teaspoon liquid smoke to oil if desired before heating for a smoky flavor.
- GRILL or barbecue whole flank steak or chicken breasts over medium to medium heat (if pan-frying chopped meat cook in an iron skillet or wok); COOK meat just until no longer pink (do not overcook! It will get one more heating when combined with fajita veggies); REMOVE from heat and set aside on a cutting board to cool slightly; CUT whole steak or chicken breasts into thin 2-3 inch strips.
- ADD sauteed vegetables; TOSS with cooked meat and combine well; ADD reserved marinade; RETURN to saucepan over medium heat: STIR constantly until mixture glazes slightly.
- PLACE fajita mix in skillet or serving dish with tongs on table or dining area (over heat-protective pad if necessary); PLACE warmed tortillas in a tortilla warmer or cloth-lined basket (have all condiments ready such as Fresh Fire-Roasted Tomatillo Salsa With Cilantro and Lime, shredded monterey jack cheese, shredded lettuce, sour cream, guacamole, pico de gallo and fresh lime wedges); SNAP your fingers and shout, "OLE"!
Nutrition Facts : Calories 400.3, Fat 24, SaturatedFat 4.6, Cholesterol 57.8, Sodium 1042.7, Carbohydrate 24.8, Fiber 2.6, Sugar 3.1, Protein 22
CHICKEN FAJITAS MARGARITA - LOW CARB
Got this off of the Atkins Web site, really good!! Marinate time: 4 hours If you like the heat of hot peppers, add a big pinch of chili powder to the marinade or top the fajitas with shredded jalapeno jack cheese.
Provided by seahorse73
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the cilantro, garlic, cumin, lime peel, salt and pepper in a plastic bag and marinate, refrigerated, 4 hours or overnight.
- Drain chicken and discard marinade.
- Heat oven to 350°F.
- Wrap tortillas in foil and place in oven.
- Heat remaining tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened.
- Add pepper strips and cook 2 minutes, until crisp-tender.
- Transfer vegetables to a bowl.
- Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary).
- Stir in vegetables and tomato.
- Cook, stirring, 2 minutes more.
- Stir in remaining cilantro.
- To serve, spoon chicken mixture onto tortillas and top with sour cream and salsa, if desired.
MARGARITAS OLE
These are the best I've ever tasted...but be careful...one is amazing, two even better, but better halt there!
Provided by CaliforniaJan
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour in a cocktail shaker and shake with ice.
- Strain into a large margarita glass and enjoy!
Nutrition Facts :
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