Steak or Chicken Fajitas Recipe
Steak or Chicken Fajitas
'With all the Fixings'
Submitted By: Taz
Ingredients:
2 lbs Skirt Steak OR Boneless/Skinless Chicken Breast
1 Medium Red Onion - halved and sliced into strips
2 Bell Peppers (your choice of colors) - seeded and sliced into strips
2 cloves Fresh Garlic - minced
3 Tbs Oil - can use canola, avocado, grape seed, sunflower, or safflower oil
Juice of 1 Lime
| Fajita Seasoning: 2 Tbs Garlic Powder 2 Tbs Cumin Powder 2 Tbs Smoked Paprika 1 Tbs + 1 tsp Guajillo Chile Powder* 2 tsp Chile De Arbol Powder* 1 Tbs Dried Mexican Oregano 1 tsp Coriander Powder 1 tsp Ground Black Pepper 1 tsp Kosher Salt Simple Guacamole: 2 Large Ripe Avocados ¼ Small Red Onion- minced Juice of 1 Lime 2 Tbs Fresh Cilantro - finely chopped Kosher Salt to taste Fresh Ground Black Pepper to taste |
Salsa Fresca (AKA Pico de Gallo): 2 Roma Tomatoes - diced 1 Small Red Onion - diced 1 Large Serrano Chile - seeded and small diced 1 clove Fresh Garlic - minced ¼ Cup Fresh Cilantro - small chopped Juice of 1 Lime Kosher Salt to taste Fresh Ground Black Pepper to taste 'To Serve': Tortillas Sour Cream Shredded Cheese - Monterey Jack and/or Cheddar Additional Cilantro Lime Wedges Refried Beans Arroz Rojo (‘Mexican Red Rice’) |
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*
You can substitute Chipotle Chile Powder for either or both
Preparation:
- Thoroughly combine all the ‘Fajita Seasoning’ ingredients together in a small bowl or jar and set aside until needed
- Slice you steak or chicken into thin strips (making sure to cut across the grain if using steak) - Transfer to a bowl and add 1 Tbs of the oil - Toss to thoroughly coat - Add 1-1 ½ Tbs of the fajita seasoning and toss to thoroughly coat - Set aside until needed
- Make the Salsa Fresca: Prep all your ‘Salsa Fresca’ vegetables and place in a bowl - Add the lime juice and season to taste with salt and pepper to taste - Set aside until ready to serve
- Make the Guacamole: Mince your onion and place in a bowl - Add the lime juice and give it a good stir and set aside - Remove the stones from the avocados and scoop out the flesh into a separate bowl and use a fork to mash up the avocado flesh into the consistency you like (a little chucky is preferred)
- Add the onion and lime juice that has been soaking along with the finely chopped cilantro - Add ¼ tsp salt and ⅛ tsp pepper - Gently stir everything together until evenly distributed - Adjust seasoning to taste with additional salt, pepper, and lime juice as necessary - Set aside until ready to serve
- Prep your onion, bell peppers, and garlic for the fajitas (you can combine the onion and bell peppers but keep the garlic separate)
- Place a large cast iron skillet or wok over medium-high heat and allow to heat until just smoking
- Once the skillet is hot, add the remaining 2 Tbs of oil and swirl to coat - Add the onion and bell pepper and fry until onions are just tender (apx 3 minutes) - Add the garlic and sauté until very fragrant (apx 30 seconds) - Add the meat and continue to sauté (stirring frequently) for 5 minutes
- Add 2-3 tsp of the fajita seasoning and thoroughly combine - Add a splash of water (apx 2 Tbs) and give everything a good mix - Continue to sauté (stirring continuously) until all of the moisture has evaporated and the meat is cooked through
- Remove from heat - Add the lime juice and give it a good stir
- Serve straight from the skillet or wok with your salsa fresca, guacamole, warm tortillas, sour cream, shredded cheese, additional chopped cilantro and lime wedges along side refried beans and/or arroz rojo or any other Mexican favorites to complete the meal
