Smokybeeffajitas Recipes
FANTASTIC BEEF FAJITAS
The first time I made these, my family couldn't get enough, so the next time I made a double batch. This is a favorite for me because it comes together so fast. It would be great for entertaining, too. -Marla Brenneman, Goshen, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.
Nutrition Facts : Calories 731 calories, Fat 38g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 674mg sodium, Carbohydrate 64g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.
BEEF FAJITAS
This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.
Provided by CookingQueen
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
- Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
- Serve cooked beef with tortillas, salsa and Mexican cheese blend.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g
SMOKY BEEF FAJITAS
Fajita night's always a firm favourite, so take it to the next level with these smoky beef fajitas. With plenty of crunch and punchy flavours, they're super easy to prepare, too. Serve alongside two portions of vegetables
Categories Main
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- FAJITA NIGHT'S ALWAYS A FIRM FAVOURITE, SO TAKE IT TO THE NEXT LEVEL WITH THESE SMOKY BEEF FAJITAS. WITH PLENTY OF CRUNCH AND PUNCHY FLAVOURS, THEY'RE SUPER EASY TO PREPARE, TOO. SERVE ALONGSIDE TWO PORTIONS OF VEGETABLES. 1. Fry the mince over a medium heat in a large deep frying pan, cooking for 2-3 minutes until browned. Carefully remove the mince from the pan and set aside, draining away most of the fat, then return the pan to the heat and fry the onion for 5 minutes. Add the garlic and half the chilli, followed by the spice mix for SMOKINESS. 2. Add the beef mince back to the pan along with the tomato purée and pepper for COLOUR. Cook for 10 minutes, then season well and stir through the spinach to wilt. 3. When ready to eat, warm the tortillas in a low oven or microwave and serve alongside the beef mix, yoghurt, lettuce for CRUNCH and coriander for added PUNCH, garnishing with the remaining chopped chilli.
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- In a large sturdy plastic bag, combine the chipotles, garlic, 2 tablespoons of the olive oil and the lime juice. Add the skirt steak and marinate for 30 minutes.
- Preheat the oven to 250°. Heat a large cast iron skillet. Working with one at a time, add the tortillas to the skillet and warm quickly over high heat, turning once, until softened and heated through, about 15 seconds per side. Wrap the tortillas in foil and keep warm in the oven.
- Heat 2 tablespoons of the olive oil in the skillet until almost smoking. Add the red and yellow peppers and cook over high heat, stirring, until starting to brown, about 3 minutes. Add the onions and cook, stirring until tender and lightly charred, about 5 minutes. Season with salt and pepper, transfer to a large plate and keep warm in the oven.
- Add the remaining 1 tablespoon olive oil to the skillet and heat just until smoking. Pat the steak strips dry with paper towels. Add half the strips to the skillet in a single layer, season with salt and pepper and cook, turning once, until browned, about 2 minutes per side. Transfer to a plate and cook the remaining steak. Return all the meat to the skillet and cook, for 1 minute.
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