Primos Fajitas Recipes
PRIMO'S FAJITAS
Fajitas from Primo's Mexican Restaurant were judged tops overall of the 12 restaurant entries in the Houston Restaurant Associations Fajita Meet in 1986. We were already fans of the restaurant, so when the Houston Chronicle printed the recipe, I clipped it and have been pulling out the yellowed copy ever since. Now that my daughter is heading out on her own, it's time to send the family treasure with her.
Provided by Rutecki Family
Categories < 15 Mins
Time 13m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- If necessary, peel off membrane on skirt steak and slice lengthwise so it will be no more than 3/4 inch thick. Cut into 6-ounce serving portions.
- For basting: Combine equal parts of soy sauce and Worcestershire with pineapple juice, lime juice and pinch of salt. Mix well. Dip steak in mixture.
- Grill over very high heat to sear, then grill until cooked to your taste, turning occasionally, about 6-8 minutes, brushing with basting mixture several times.
- Slice in thin strips.
- Wrap in flour tortilla and serve with pico de gallo, beans and rick. Makes enough basting mixture for 4 steaks.
Nutrition Facts : Calories 241.1, Fat 8.2, SaturatedFat 2.9, Cholesterol 47.4, Sodium 3818.7, Carbohydrate 15.2, Fiber 0.5, Sugar 7.2, Protein 27.6
HOMEMADE CHICKEN FAJITAS
Making homemade fajita seasoning is a lot easier than you might think, and you probably already have the ingredients in your spice cabinet. Simply combine a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper, and voila, you're ready to make fajitas. Brighten up this dish with a mixture of red, orange, yellow, and green peppers. Top with your favorite garnishes. We use sour cream, pico de gallo, and guacamole.
Provided by Mark A. Sheeler
Categories World Cuisine Recipes Latin American Mexican
Time 5h35m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
- Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
- Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
- While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
- To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 43.9 g, Cholesterol 96.9 mg, Fat 23.3 g, Fiber 5.3 g, Protein 42.4 g, SaturatedFat 4.4 g, Sodium 1099.1 mg, Sugar 6.3 g
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