I want to fix some veal fajitas because I bought some really good looking veal today at the grocery.?!
Answers: I have used the same recipe for years and just wanted to check your recipes out. Can you help me here?
Pepper Lime Veal Fajitas
1 pound veal shoulder cutlets, cut 1/8 to 1/4-inch thick
1 tablespoon olive oil
2 medium red or yellow bell peppers, cut into 3/4-inch wide strips
1 medium onion, sliced
8 small flour tortillas, warmed
Chopped fresh cilantro, prepared salsa
Marinade:
3 tablespoons fresh lime juice
1 tablespoon olive oil
2 cloves garlic, minced
Pound veal cutlets to 1/8-inch thickness; cut into 3 x 1-inch strips. Combine marinade ingredients in medium bowl. Add veal; toss. Refrigerate 10 minutes. Heat 1/2 of oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; stir-fry 4 to 5 minutes or until crisp-tender. Remove; keep warm. Heat remaining oil in same skillet over medium-high heat. Drain veal; discard marinade. Add 1/2 of veal; stir-fry 1 to 2 minutes or until just cooked through. (Do not overcook.) Remove; keep warm. Repeat with remaining veal. Combine veal and vegetables; season with salt and pepper. Serve with tortillas, cilantro and salsa.
nfd?
Wow! That pepper & lime veal fajita recipe is all over the internet and also the only veal fajita recipe I came across.
The way I see it, why ruin a good piece of veal by making fajitas out of it?
But if you really must, try this:
Fajitas De Res Al Tequila
serves 6
Ingredients
# 2 lbs veal
# 3 garlic cloves, peeled and mashed
# 1/3 cup vegetable oil, plus
# 2 tablespoons vegetable oil
# 4 tablespoons tequila
# 1 teaspoon salt
# 4 tablespoons fresh lime juice(from real limes)
# 1 large white onion, sliced into thin crescents(half rings)
# 3 green bell peppers or assorted color bell peppers, cut into strips
# 1 teaspoon ground cumin
Directions
1. Cut the veal into pieces that will fit on your grill, or into your grill pan or skillet.
2. Place the pieces of meat into a non-reactive bowl.
3. Mix the garlic, lime juice, cumin, tequila, salt, and 1/3 cup vegetable oil.
4.Pour over the meat and marinade for 2 hours.
5.Remove the meat from the marinade and grill over hot coals or in a grill pan or skillet over med-high heat.
6. Do not allow meat to dry by overcooking.
7. Heat the remaining 2 tbsp vegetable oil and sautee peppers and onions over med-high heat until they are crisp/tender.
8. Cut the grilled meat into strips and serve with pepper and onion mixture.
9. Serve with warm flour or corn tortillas.
10. Can also serve with optional sides: sour cream, avocados, guacamole, salsa, cheese, lettuce, etc.