Fajitas De Res Al Tequila Beef Fajitas With Tequila Recipes

TEQUILA-MARINATED BEEF FAJITAS

Steps:

• Trim the excess fat from the meat and cut it crosswise into long strips about 1/2 inch wide. Place the strips in a shallow, nonreactive dish. In a bowl stir together the lime juice, 1/3 cup oil, tequila, cumin, oregano, pepper and garlic. Pour over meat, coating each piece well.
• Cover with plastic wrap and refrigerate for 24 hours, turning the meat over a few times. In a heavy frying pan or a griddle over medium heat, warm the 1 tablespoon oil. Cook the onion, stirring, until well browned, 6 to 8 minutes. Transfer to a plate and keep warm.
• Place the same pan or griddle over high heat. Drain the meat well, reserving the marinade. Add the meat to the pan or griddle and cook, turning once and basting with the leftover marinade, until done to your liking, about 2 minutes on each side for medium-rare. Transfer to the plate holding the onions and keep warm.
• Heat the tortillas, turning once, on the same pan or griddle, about 10 seconds on each side. Alternatively, wrap in plastic wrap and place in microwave oven for about 30 seconds. Just before serving gently heat the refried beans in heavy saucepan. Cover and keep warm. Arrange the meat, onions and tortillas on a warmed platter. Place the refried beans, guacamole, salsa, sour cream and cilantro in separate dishes on the side. Diners can prepare their own fajita according to their liking.

SHREDDED BEEF FAJITAS

Steps:

• cut flank steak into 6 portions, place in crock pot.
• combine tomatoes with juice, jalapeno, onions, green pepper, garlic and fajita seasoning mix in med bowl.
• pour over steak, cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
• remove beef from crock pot, shred with two forks, return to crock pot and stir.
• To Serve:.
• place meat mixture evenly into flour tortillas, add toppings as desired and roll up tortillas.

FAJITAS DE RES AL TEQUILA - BEEF FAJITAS WITH TEQUILA

Steps:

• Cut the steak into pieces that will fit on your grill, or into your grill pan or skillet.
• Place the pieces of meat into a non-reactive bowl.
• Mix the garlic, lime juice, cumin, tequila, salt, and 1/3 cup vegetable oil.
• Pour over the meat and marinade for 2 hours.
• Remove the meat from the marinade and grill over hot coals or in a grill pan or skillet over med-high heat.
• Do not allow meat to dry by overcooking.
• Heat the remaining 2 tbsp vegetable oil and sautee peppers and onions over med-high heat until they are crisp/tender.
• Cut the grilled meat into strips and serve with pepper and onion mixture.
• Serve with warm flour or corn tortillas.
• Can also serve with optional sides: sour cream, avocados, guacamole, salsa, cheese, lettuce, etc.

BEEF FAJITAS

Steps:

• Partially freeze meat for easier slicing.
• Heat oil in a large skillet or wok.
• Add steak strips to the oil.
• Stir-fry until meat loses its pink color.
• Remove meat from pan.
• Add additional oil to the pan if needed.
• Cook onions and bell pepper until crisp tender.
• Return meat to pan.
• Add the water, chili powder, cumin, and Worcestershire sauce.
• Cook and stir until the water is gone.
• Stir in the tomatoes.
• Heat through.
• Place some of the meat in a warm tortilla leaving the bottom half free.
• Top with sour cream, guacamole, and salsa.
• Fold sides and bottom in leaving the top open.

BEEF FAJITAS WITH PICO DE GALLO

Steps:

• Make pico de gallo: place avocado thru pepper in a bowl; stir in onion thru lime juice; let stand, covered, 2 hours.
• Combine soy sauce & lime juice; use to marinate meat 15 minutes, turning pieces over once.
• Broil or grill meat about 4 inches from heat source 3 minutes (for medium-rare) or to desired doneness.
• Warm tortillas in 325º oven.
• To assemble, top ½ each tortilla w/ meat, pico de gallo and sour cream.