My Favorite Fajitas Recipes

MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE

Steps:

• Combine marinade ingredients in a shallow dish. Turn flank steak in marinade and let stand 15 minutes. The meat can be placed in marinade in the morning and allowed to marinate until suppertime if you enjoy very strong, spicy flavors. The short marinade will result in a milder tasting meat which is more palatable to many not-too-hot taste buds.
• Follow directions on packaged rice and get it simmering, it will take 18 to 20 minutes.
• Heat a grill pan to high heat and sear the flank steak 4 minutes on each side. Reduce heat and cook meat 6 to 8 minutes longer, turning occasionally.
• Heat a medium nonstick skillet over high heat. Blister tortillas 30 seconds on each side and stack them on a plate. Loosely wrap tortillas with foil and place them on the dinner table. Add oil to hot pan and sear sliced peppers and onions for fajitas. Season peppers and onions with salt and pepper. Char edges and stir-fry the peppers and onions until just tender, 2 or 3 minutes. Transfer to a platter and cover with loose foil to keep hot. Add another tablespoon oil, garlic, jalapeno and chopped onion; saute for 2 minutes. Add black beans and spices to the pan and heat through for another 1 to 2 minutes. Transfer beans to a serving dish. Top beans with cilantro and scallions.
• Remove meat from grill pan and let it rest 5 minutes for juices to distribute. Transfer peppers and onions to grill to get the sizzle effect going. Slice meat very thin on an angle against the grain. Pile meat on top of cooked peppers and onions and take the hot grill to the table, letting rest on trivets or a cool wire rack. Stack meat and veggies in warm tortillas and enjoy with a side of spicy black beans.

FAJITAS

Steps:

• In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat.
• Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand.
• In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes until the vegetables are limp. Thinly slice the steak against the grain on a diagonal.
• Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca. Roll up the tortilla to enclose the filling.
• May also serve with sour cream and shredded cheese.

MY FAVORITE FAJITA MARINADE

Steps:

• Combine all ingredients in a large freezer bag, add meat of choice and marinate in fridge overnight.

MY FAVORITE FAJITAS FROM HOME

Steps:

• Start by cleaning out the peppers from the inside, must take out the seeds with the core. Take out shrimp shells and tails if necessary. Then you cut the chicken into bite side pieces. Cut the cleaned peppers and onions Julian (thin strips, not to thin though) style After that is done heat up the oil in a big pan to medium heat and pour in the peppers and onions, once in the pan give them a "good cover" of fajita seasoning and mix. After a minutes, drop in the chicken, when it looks like the chicken is almost fully cooked, drop in the shrimp and sprinkle some water into the whole pan and cover for 5 minutes if the pepper mix looks too hard. This helps the produce get softer. Then you mix half (or more is you like) of the avocado with the sour cream. Chop the cilantro and put it in there too along with the dry oregano and some salt and mix. Heat tortillas by sprinkling them with water and heating them up in microwave covered in paper towels. Once tortillas are warm, they will be softer. Put a layer of the cold mix in middle of tortilla and and top it off with the rest of the ingredients from the pan, fold and finally chow down.