(48) Mixed Fajitas with Peppers and Onions

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
Cooking spray
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.

Nutritional Information
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

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1 thought on “(48) Mixed Fajitas with Peppers and Onions”

  1. Try either of these repecis they are really niceMarinated Rump Steak2 rump steaks, weighing about 7-8 oz (200-225 g) each3 fl oz (75 ml) red wine3 fl oz (75 ml) Worcestershire sauce1 large clove garlic, peeled and crushed1 teaspoon groundnut or other flavourless oilTo garnish:a few sprigs fresh watercressYou will also need a shallow dish or lidded polythene box large enough to hold the steaks closely and comfortably.Put the steaks in the shallow dish or polythene box, then mix the red wine, Worcestershire sauce and garlic together and pour this over the steaks. Cover with clingfilm or put the lid on, then place in the fridge for a few hours or, preferably, overnight. When you’re ready to cook the steaks, drain and dry them carefully with kitchen paper, reserving the marinade.Now take a medium frying pan, place it on a high heat and heat the oil until it’s very hot. Then sear the steaks for 4 minutes on each side and, 2 minutes before the time is up, add the reserved marinade to the pan and let it bubble and reduce by about half. When the steaks are cooked, remove them from the pan to warm serving plates, then, using your sharpest knife, cut them into slices diagonally and spoon the sauce over. Garnish with the watercress and serve immediately with Aligot.Braised Steak in Madeira with Five Kinds of Mushrooms2 lb (900 g) braising steak, preferably 1 thick slice10 fl oz (275 ml) dry Madeirabd oz (10 g) dried porcini4 oz (110 g) chestnut mushrooms4 oz (110 g) dark-gilled mushrooms6 oz (175 g) oyster mushrooms6 oz (175 g) shiitake mushrooms2 medium onions, peeled2 tablespoons olive oil1 rounded tablespoon plain flour1bd oz (40 g) butter1 bay leafa few fresh thyme sprigs1 fat garlic clove, crushedsalt and freshly milled black pepper Pre-heat the oven to gas mark bd, 250b0F (130b0C).You will also need a large shallow flameproof casserole with a tight-fitting lid.First of all, soak the dried porcini by placing them in a jug with 15 fl oz (425 ml) warm water for at least half an hour. Meanwhile, trim the beef of any hard gristle and membrane and if it’s a whole slice divide it into 4 pieces. Cut the onions into half lengthways and then into bd inch (1 cm) wedges. Now in the casserole heat 1 tablespoon of olive oil and saute9 the onions until nicely tinged brown at the edges, then remove them to a plate. Heat another tablespoon of oil in the casserole, turning the heat up really high, then brown the pieces of meat, 2 at a time on both sides, and remove them as they’re done to join the onions.Next, drain the porcini through a sieve lined with kitchen paper, reserving the liquid, and chop them roughly. Now stir the flour into the fat left in the casserole along with bd oz (10 g) butter, then slowly add the mushroom-soaking water, stirring well after each addition, and follow that with the Madeira, whisking well to blend everything. As soon as the liquid comes to simmering point, add the onions and the browned beef to the casserole, along with the chopped porcini. Add the bay leaf and the thyme, season with salt and pepper, then put a lid on and place the casserole in the oven for 1bd hours. After that, chop the chestnut and dark-gilled mushrooms roughly (not too small). Add these to the casserole, sprinkling them on the steak and spooning the juices over, then replace the lid, return the casserole to the oven and let it cook slowly for another 1bd hours.When you’re ready to serve, slice the oyster and shiitake mushrooms into bd inch (1 cm) strips, reserving a few small whole ones for garnishing, then melt 1 oz (25 g) butter in a frying pan, add the garlic and the mushrooms and season with salt and pepper. Toss everything around in the pan for 2-3 minutes. Now remove the casserole from the oven, taste to check the seasoning, then serve the steaks with the sauce spooned over and garnish with the shiitake and oyster mushrooms.

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