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 Fajitas | Status Approved | | Name |  Fajitas | | Category | Meats | | Serves/Yields | About 4 servings | | Source | Kate | | Difficulty | Easy | | Prep. Time | 30 to 40 minutes + marinating time | | Cook Time | 15 minutes | | Introduction | | Almost everybody knows how to eat fajitas. You roll the grilled meats, shrimp or chicken in a flour tortilla loaded with whatever else suits your fancy. The proper fajita feast will include a stack of warm soft flour tortillas, grilled meats, seafood or poultry, lightly grilled or fried onions and bell peppers (red and/or green), pico de gallo, guacamole and maybe a little sour cream. Below are the basic recipes to have a great fajita meal. You can change things around a bit to suit your own taste, but I've gotten lots of raves with these recipes. | | Ingredients | | Fajita Marinade
1/3 cup fresh lime_juice
1/4 cup tequila
1 teaspoon crushed dried oregano leaves (preferably Mexican oregano)
2 large cloves_garlic, crushed
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon freshly ground black_pepper
Pico de Gallo
4 ripe plum tomatoes , seeded, finely chopped (about 1 pound)
1 small white onion , finely chopped
1/4 cup fresh cilantro leaves, chopped
4 fresh jalapeños, seeded, finely chopped
1 tablespoon fresh lime juice
salt to taste
Guacamole
2 ripe avocados , peeled (Perferably Haas avocados -- the ones with bumpy skin)
2 tablespoons fresh lime juice
2 tablespoons minced white onion
1 small tomato , seeded and chopped
1 jalapeno , seeded and minced (optional)
1/2 teaspoon salt
1 small clove garlic finely minced
2 Tbsp finely chopped cilantro
| | Directions | | Step: 1 | Onions and Peppers
Heat your frying pan( perferably cast iron) add a few tablespoons of olive oil. Add 1 large white or yellow onion, separated into rings , and 2 green bell peppers (or 1 green and 1 red), cut into strips. When the oil is heated, add the onion rings and pepper strips and stir-fry them just until they start to get limp, 3 or 4 minutes. I do my onions and peppers seperately when serving to guests so that they can choose one or both.Sprinkle just a little salt over them while they cook. When theyare ready, remove them from the pan and keep them warm. | | Step: 2 | Tortillas
Choose a really good brand of tortillas, the best you can find and the thickest, and 6 or 7 inches in diameter. Warm them up by sealing them in foil packages, six or eight at a time, and placing them in a 325°F oven for about 20 minutes. Wrap them in a cloth napkin to bring them to the table. I use one of those neat tortilla keepers. | | Step: 3 | Fajita Marinade
Combine all ingredients and mix well. Pour marinade over beef, chicken, shrimp* etc in shallow glass, plastic or other non metal container (a 1-gallon plastic zip-lock bag works well). Refrigerate overnight or up to 24 hours.
Makes enough to marinate 1 to 1-1/2 pounds of beef flank steak, chicken breats or shrimp.*Makes 4 servings of fajita meat.
Grill the meat or chicken etc over medium hot coals. Or use an indoor grill pan.
*If using shrimp or prawns, only marinate 30 minutes. | | Step: 4 | Pico de gallo
Mix tomatoes, onion, cilantro, jalapenos and lime juice. Add salt to taste. Cover and refrigerate for at least 1 hour, and serve the same day made. Makes 2 to 2-1/2 cups. | | Step: 5 | Guacamole
Roughly mash the peeled avocadoes in a bowl. Leave a few lumps. Stir in the lime juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once.
If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible.
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Time submitted: Wednesday, January 12. 2005 at 08:04:16 Contributed By: Kate
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