Spicy Steak Fajitas Mexico Food

MEXICAN STEAK FAJITAS

Steps:

• In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

SPICY STEAK FAJITAS - MEXICO

Steps:

• Combine lime juice and flank steak.
• Heat olive oil in nonstick skillet; saute steak 1 minute.
• Add green and red bell peppers, onion, red pepper flakes, chili powder and salt; saute for 3 minutes.
• 3. Spoon into warm flour tortilla.
• Serve with salsa, sour cream and avocado.

SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

SIZZLING STEAK FAJITAS

Steps:

• In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
• Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
• Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
• To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

FABULOUS STEAK FAJITAS

Steps:

• Spray a large, non-stick skillet with olive oil spray and add 2 teaspoons olive oil; Add the onions and green peppers and cook over medium heat until onion is translucent.
• Add the garlic and oregano and cook for 1 minute more; (this can be done a day ahead and reheated) Or kept warm while steaks are grilling.
• Grill the meat to rare to medium rare as you like; then remove from heat and cut into strips on a cutting board.
• Add the hot cooked steak and cilantro to the warm peppers and onion and mix together in skillet, cooking for 2 to 3 minutes, just to blend flavors.
• Serve with warm corn tortillas, sour cream, salsa and avocados as garnishes.

SLOW-COOKED STEAK FAJITAS

Steps:

• Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 7 hours. , Add the onion, peppers and cilantro. Cover and cook until meat is tender, 1-2 hours., Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. If desired, serve with sour cream, salsa, cilantro and lime wedges., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.