We wanted to make fajitas for our 4th of July/1st birthday party soiree. I didn’t follow this recipe to a T because we were cooking ahead of time and for a large crowd. But we did use the marinade and may I say YUM!!! I did both chicken breast and steak. The steak was a little tough, but I think that was because it wasn’t a great piece of meat, not because of the marinade.
We marinated the meat overnight. There were a few bags of chicken that soaked for 48 hours. They were fine too. The chicken was super moist and very flavorful! I have been eating the leftover meat as a taco salad and there are some chicken quesadillas in my future too!
Mixed Fajitas with Peppers and Onions
Source: Cooking Light Magazine, May 1999
Yield: 12 servings (serving size: 1 tortilla, 2 ounces meat, 1/2 cup onion mixture, 2 tablespoons tomato, and 2 teaspoons cilantro)
1 1/4 pounds flank steak
1 cup fresh lime juice (about 6 limes)
2/3 cup beer
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, minced
1 1/4 pounds skinned, boned chicken breast
1 tablespoon olive oil
2 cups vertically sliced onion (about 2 large onions)
2 cups red bell pepper strips (about 2 peppers)
2 cups green bell pepper strips (about 2 peppers)
12 (10-inch) flour tortillas
1 1/2 cups diced seeded tomato (about 1 large)
1/2 cup minced fresh cilantro
Trim fat from steak, and score a diamond pattern on both sides of steak.
Combine juice and next 7 ingredients (juice through garlic) in a small bowl. Divide marinade equally between 2 large zip-top plastic bags, adding steak to 1 bag and chicken to the other. Seal bags, and marinate in refrigerator 6 hours or overnight, turning bags occasionally. Remove steak and chicken from bags, discarding marinade.
Prepare grill or broiler.
Place steak on a grill rack or broiler pan coated with cooking spray, and cook 10 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until done. Cut chicken into thin slices.
Heat oil in a large nonstick skillet over medium heat. Add onion and bell peppers; sauté 10 minutes or until onion mixture begins to brown.
Warm tortillas according to package directions.
Spoon steak or chicken, onion mixture, tomato, and cilantro down center of each tortilla; roll up.
Calories: 378 (30% from fat), Fat: 12.4g (sat 3.5g,mono 5.3g,poly 2.3g), Protein: 26.8g, Carbohydrate: 38.7g, Fiber: 3.3g, Cholesterol: 57mg, Iron: 4.1mg, Sodium: 444mg, Calcium: 97mg