Real Fajitas A Dissertation On Fajitas Food

REAL FAJITAS (A DISSERTATION ON FAJITAS)

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.

CARNE ASADA FAJITAS

Steps:

• Make the guacamole: scoop the avocado flesh into a bowl; add the remaining guacamole ingredients; stir with a fork until combined.
• Cover with plastic wrap to prevent browning.
• Make the rub: in a small bowl, combine all the rub ingredients.
• Lightly brush or spray the flank steak on both sides with oil; season steak evenly with the rub.
• Let steak stand at room temperature for 20-30 minutes before grilling.
• Lightly brush or spray the onion and bell peppers on both sides with oil.
• Grill over direct medium heat until tender, turning once; the onion will take 8-10 minutes and the bell peppers will take 6-8 minutes.
• Cut the onion and bell peppers into bite-sized pieces.
• Grill the flank steak over direct high heat until cooked to desired doneness, 8-10 minutes for medium-rare, turning once.
• Remove from grill and let rest 3-5 minutes.
• Wrap the tortillas in a foil package; grill the package over direct medium heat to warm the tortillas, 2-3 minutes, turning once.
• To serve: cut the flank steak against the grain into ¼ inch slices.
• Place the warm tortillas, sliced, meat, onions, peppers, and guacamole in separate serving dishes.
• Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco to taste; wrap and serve warm.

GRILLED BEEF FAJITAS

Steps:

• Mix all of the southwestern spice rub ingredients, coat the beef with the rub - rubbing it in well on both sides - and set aside. (Or refrigerate for a few hours.).
• Peel and slice the onions.
• Remove the seeds from the peppers and slice.
• Cook the pepper and onion slices in olive oil (cast iron pan recommended) until they are slightly wilted.
• Grill the beef over medium flame (or cast iron pan on the stove top), flipping midway through cooking time, to your desired doneness. It typically takes about 7-10 minute for medium rare.grills/cooking times vary.
• Warm up the tortillas by heating on the grill or in a dry pan on the stove.
• After letting the beef rest for about 5 minutes, slice it across the grain in about half-inch slices.
• Serve with the warm tortillas, the pepper and onions, the salsa, and the sour cream on the side.