Tequila Marinated Beef Fajitas Recipes

GRILLED TEQUILA GARLIC LIME FLANK STEAK

Steps:

• Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
• Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.
• Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
• Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.
• Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.

BEEF FAJITA MARINADE

Steps:

• Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
• To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.

GRILLED FLANK STEAK FAJITAS RECIPE

Steps:

• Combine all marinade ingredients in a 1 gallon baggie and stir to incorporate. Trim the silver skin and excess fat off the flank steak and place in the baggie. Remove the air and seal tightly. Marinate in the refrigerator for two hours.
• Prepare the grill for two zone cooking, or direct/indirect using lump charcoal. Target 500 degrees Fahrenheit over the direct heat. Place cast iron pan over the indirect side while the grill warms up.
• Remove the flank steak from the marinade and discard marinade. Combine the salt, pepper and garlic in a small bowl and season the steak.
• Start by placing the flank steak over direct heat. As soon as you place the flank steak over direct heat, drop all the peppers and onions into the cast iron pan and stir. It will sear and smoke.
• While the peppers and onions cook, sear the steak for four minutes or until you see good grill marks over the direct heat. Flip the flank steak and sear over direct heat for an additional 4 minutes.
• Move the flank steak to the indirect side. At the same time, using high heat gloves, move the cast iron pan over the direct heat and continue to stir the peppers and onions.
• Cook the flank steak over indirect heat until the internal temperature of the flank steak at the thickest part reads 125 degrees F, about 4 - 6 more minutes. Remove the flank and let it rest for 10 minutes.
• While flank is cooking and resting, continue stirring the peppers and onions until they are soft. This should take a total time of 16 - 18 minutes. Likely the flank will be resting while the veggies finish up.
• Remove the cast iron from the grill when the peppers and onions are soft. Slice the flank steak against the grains in thin slices and serve with your favorite toppings.

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.

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.

LUPE TORTILLAS FAJITAS GRANDIOSO - COPYCAT RECIPE

Steps:

• Make the marinade by combining the garlic, vegetable oil, mayonnaise, lime juice, cumin, adobo, and salt in a large glass or Pyrex bowl.
• Cut the steak into 5-6 inch sections, or whatever will fit in your skillet. Use a meat tenderizer such as this one to tenderize the meat.
• Place steak in marinade and make sure the marinade covers the meat as thoroughly as possible. Marinade for a minimum of 2 hours; I usually let it sit in the marinade, in the refrigerator, overnight.
• Heat your cast-iron skillet over medium-high heat. When it's hot, place the skirt steak pieces on the skillet and cook until medium-rare, about 10 minutes on each side. The meat should start to develop a slight "crust" on the outside.
• Remove meat, slice against the grain into strips, and (optionally) return to pan to finish cooking.
• At this point, add the green onions (full length or cut in half; not chopped) as well and let them cook in the grease from the meat. Add more vegetable oil if needed.
• Serve on warm flour tortillas with Mexican rice, salsa, cheese, sour cream, lettuce, diced tomatoes, etc.

GRILLED TEQUILA-LIME CHICKEN FAJITAS

Steps:

• Place chicken in a resealable plastic bag; douse with 3/4 cups marinade. Refrigerate 8 hours to overnight.
• Combine the remaining 3/4 cups marinade, onion, mushrooms, red bell pepper, and green bell pepper in another resealable plastic bag. Marinate for 1 to 2 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Thread the onions, mushrooms, red bell peppers, and green bell peppers onto skewers. Place on the grill; cook until vegetables are tender, 10 to 15 minutes.
• Place chicken breasts onto the grill and cook until no longer pink in the center and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Slice cooked chicken; serve alongside skewers.

TEQUILA AND LIME "MARGARITA" CHICKEN FAJITAS RECIPE

Steps:

• Combine all ingredients in a large bowl. Cover and marinade overnight.
• Heat a cast iron skillet over very high heat. Once hot, transfer chicken, peppers, and onions with marinade liquid into the pan.
• Let sear for 60 seconds before stirring the chicken and vegetables. Continue to saute every 30 seconds or so until the chicken is cooked through and the vegetables are tender-crisp (about 4-6 minutes total).
• Serve hot in the skillet, with warm tortillas, lime, and cilantro.