Ninfas Fajitas Recipes

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NINFA'S ORIGINAL FAJITAS



Ninfa's Original Fajitas image

This recipe comes from Mama Ninfa. She would give this recipe out to the publications that would ask for it in the late 80s. It is an awesome recipe. It has been suggested that the fruit and fruit juices were an embellishment that was added. I don't know, try it both ways. This, however you look at it, is an awesome Fajita recipe. You can cook these on a grill but for best results, use apple and pecan wood.

Provided by Oscar Acosta

Categories     Dinner     Lunch     Main Course

Number Of Ingredients 12

1 tbsp Orange Zest
¼ tsp lime zest
2 ea lime juice - You need about 1/4 cup
¼ cup pineapple juice
¼ cup Sherry or Zinfandel
¼ cup Kikkoman soy sauce
1 clove garlic - minced
1 tbsp fresh ground black pepper
3 ea chiles de arbol - crushed
3 tbsp clarified butter
2 ea large skirt steaks
12 ea warm flour tortillas

Steps:

  • Combine lime and orange zest with ¼ cup water. The lime juice, sherry, soy sauce, garlic, black pepper, chiles, and butter in a large baking dish.
  • Remove any membrane or silver skin from the meat.
  • Place the skirts in the marinade and make sure they are fully coated.
  • Cover the dish and let rest for two hours.
  • Grill the fajitas on the grill or charcoal grill. Preferably, use apple and pecan wood instead of charcoal. The wood gives the skirt steak an unbelievable flavor that Ninfa's is known for.
  • Grill for 5 to 7 minutes on each side until done to taste. All the time brushing marinade on the meat.

CHICKEN FAJITAS LIKE MAMA NINFAS



Chicken Fajitas like Mama Ninfas image

A relatively quick and easy recipe - good for a week night. These taste similar to the Ninfa Fajitas - a popular restaurant dish.

Provided by PanNan

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

2 1/2 lbs boneless skinless chicken breasts
3 tablespoons white wine
6 tablespoons butter (I've omitted this ingredient with success when watching calories)
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon fresh ground black pepper
20 flour tortillas (the fresher, the better)
sauteed onions or marinated onion (see recipe below)
pico de gallo
guacamole
tomatoes, slices
green bell pepper, rings
2 cups beef stock
1/4 cup soy sauce
2 dried arbol chiles, crushed or 2 fresh jalapenos, chopped
2 large onions, sliced into thin rings

Steps:

  • Prepare the grill (indoor or out) or the broiler.
  • Pound the chicken breasts to 3/4 inch thickness, and set aside.
  • Heat a heavy skillet over high heat for 3- 4 minutes.
  • Pour the wine into the skillet, and boil it for 1- 2 minutes to evaporate the alcohol.
  • Reduce heat to medium.
  • Stir in soy sauce, garlic, and pepper, and cook until they are just combined, about 1 minute.
  • Add butter and stir until just melted.
  • Remove skillet from heat.
  • Dip the chicken breasts into the sauce, and turn them to coat thoroughly.
  • Place breasts 3- 4" from heat source, or on in-door grill.
  • Cook a few minutes until done to your taste.
  • Remove from the heat and let it sit for about 5 minutes.
  • Slice the breasts into slim finger length strips.
  • To assemble the fajitas, pile a platter high with the chicken strips, and accompany the platter with tortillas, onion, pico de gallo, guacamole, tomatoes and bell pepper rings.
  • Let everyone help themselves.
  • For each serving, fill a tortilla with some of the chicken and portions of the garnishes.
  • Marinated onions: Reduce the stock to 1 cup in a small sauce pan.
  • Add soy sauce and chiles; stir.
  • Place onions in a medium bowl and pour the marinade over them.
  • Cover the bowl and refrigerate it for several hours or overnight.
  • Present the onions cold as a garnish, or heat them in the top of a double boiler and serve warm.
  • They'll keep at least 10 days.

Nutrition Facts : Calories 999.6, Fat 32.8, SaturatedFat 14.9, Cholesterol 210.4, Sodium 2912.7, Carbohydrate 87.2, Fiber 6.1, Sugar 6.7, Protein 82.7

COPYCAT NINFA'S SHOWCASE FAJITAS



Copycat Ninfa's Showcase Fajitas image

Ninfa's is known for their Mexican and Tex-Mex specialties. Now you can copy their famous steak fajitas at home. This recipe uses a citrus marinade on skirt steak which is then grilled and served with tortillas and your usual fajita accompaniments such as grilled peppers, onions, pico de gallo, guacamole, and sour cream.

Provided by tpogue

Time 3h

Yield 8

Number Of Ingredients 14

1 large orange, zested
1/2 cup fresh lemon juice
2 teaspoons fresh lemon zest
1/4 cup water
1/4 cup pineapple juice
1/4 cup sherry or zinfandel
1/4 cup soy sauce
1 clove garlic, minced
1 tablespoon black pepper
2 dried chiles de arbol crushed
3 tablespoons clarified butter
2 skirt steaks no more than 3/4 inch thick, from the outside cut
12 warm flour tortillas
condiments of choice

Steps:

  • Grate the orange and lemon zests. Combine the zest with the water, the pineapple juice, lemon juice, sherry, soy sauce, garlic, black pepper, chiles, and butter in a large baking dish. Using a sharp knife, remove any membrane or silver skin from the meat. If the meat is thicker than 3/4" thick at the thickest part, cut it in half horizontally (butterfly) so that it will cook evenly. Place the skirt steak in the marinade and turn to coat. Cover the dish with plastic wrap and marinate at room temperature for 2 hours. Light a charcoal grill or gas grill. Grill the fajitas over high heat for 5 to 7 minutes on each side, until done. Remove the meat from the grill. Cut the meat crosswise into finger length strips and place on a platter. Serve with tortillas and an array of your favorite condiments. Terry's Notes: This is the recipe Mama Ninfa gave out to the many publications that asked for her fajita recipe in the late 1980s. It taste great, but it's a lot more complicated than the recipe they actually use at the restaurant. The fruit and fruit juices were probably an embellishment added for home cooks.

Nutrition Facts :

NINFA'S FAJITAS



Ninfa's Fajitas image

Categories     Beef

Number Of Ingredients 10

1 piece Zested Orange
1/4 cup Freash Lemon Juice
2 teaspoons Lemon Zest
1/4 cup Water
1/4 cup Pineapple Juice
1/4 cup Soy Sauce
1 clove Garlic Minced
1 tablespoon Black Pepper
2 pieces Dried Chiles de Arbol (Crushed)
2 pieces Skirt Steaks (no more than 3/4 inch)

Steps:

  • 1. Grate the orange and lemon zests. Combine the zest with the water, the pineapple juice, lemon juice, soy sauce, garlic, black pepper and chiles, in a large baking dish
  • 2. Using a sharp knife, remove any membrane or silver skin from the meat. In most supermarkets, this membrane will already have been removed. If the meat is thicker than 3/4″ thick at the thickest part, cut it in half horizontally (butterfly) so that it will cook evenly. Place the skirt steak in the marinade and turn to coat. Cover the dish with plastic wrap and marinate at room temperature for 2 hours if inside skirt steak... or, 1 hour if outside skirt steaks.
  • 3. On a charcoal or gas grill, grill the meat for 5-7 minutes on each side, or until done. Cut crosswise in one-half-inch strips and serve with grilled onions, jalapenos and server hot and steaming. The Laurenzo family also serves the fajitas on a table grill to keep them hot. Part if the evolution of the recipe that the family has made over the decades also includes a ramekin of drawn garlic/lemon butter to dunk the strips in when served.

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