I need a good recipe for Beef Fajitas?!
Answers: I know they are pretty easy, just want some suggestions.
1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments
The best thing to do is marinate them in Italian Dressing and lime juice overnight. Then grill them over charcoal (or on a gas grill). YUMMMMM
Here is a website that will give you some recipes.
http://www.cooks.com/rec/search/0,1-0,be...
Authentic mexican fajitas
2 pounds beef skirt steak
1/2 onion, halved, slice thin
2 teaspoons ground cumin
2 teaspoons powdered red chiles
3 jalapenos, pickled, chopped
2 cloves garlic, chopped
1/4 cup lime juice
2 tablespoons jalapeno pickling liquid
1 tablespoon corn oil
1 tablespoon soy sauce (optional)
1 teaspoon liquid smoke (optional)
Place half of the onions in the bottom of a nonreactive dish.
Mix the cumin, powdered red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat.
Put the skirt steak into the dish, on top of the onions.
Pour the lime juice and the jalapeno liquid over all areas to coat.
Sprinkle the remaining onions on top of the meat.
Cover and refrigerate at least 1 hour, but preferably overnight, turning once.
Preheat the grill or broiler until hot.
Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior medium rare.
Mix together the oil and, if you are using them, the soy sauce and liquid smoke.
Brush or spoon the oil mixture onto the meat surfaces.
Grill or broil about 2 to 3 minutes on each side, or until the outside is brown and slightly charred and the inside is still slightly pink.
Remove the meat to a cutting board. Let sit 5 minutes before slicing.
Cut the meat into thin strips that can be easily rolled into tortillas.
Serve with warm, soft flour tortillas and fresh Pico de Gallo or Salsa Fresca.